Ingredients: |
Ingredients: Cake:
3 1/3 c. cake flour not self-rising
3/4 c. 12 tablespoons unsalted butter, room temperature
2 1/4 c. sugar
3 large eggs room temperature
2 tablespoons liquid red food coloring
3 tablespoons unsweetened cocoa powder
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. white vinegar
1 1/2 tsp. baking soda
Cream Cheese Frosting:
1 c. 2 sticks unsalted butter, room temperature
1 8 oz. pkg. cream cheese, room temperature
1/4 tsp. salt
2 tsp. vanilla extract
4 1/2 c. powdered sugar
1 tablespoon milk plus more if needed
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Directions: |
Directions:Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside.
In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
For the Cream Cheese Frosting:
In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. Used a Wilton 1M piping tip.
*If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half. |
This recipe for RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING is from