Cupcakes have been a big trend for a while a now, and with good reason. There are endless different varieties, there are no utensils needed to eat them so they can easily be brought anywhere, and they are just so CUTE. These cupcakes are from Bobby Flay's Throwdown recipe book, thus they are amazing!! I made them in mini cupcake pans so they bake more quickly, they are great portion sizes.
The Red Velvet cupcakes are sweet, moist and a well known favorite to many people. Rich with sweetness yet the cream cheese frosting helps add a slight tart taste as well.
1. Preheat the oven to 350. Line jumbo or mini muffin cups with paper liners.
2. Sift the flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. With an electric mixer, mix the sugar, oil, and buttermilk on medium speed until combined. Add the eggs, food coloring, vinegar, vanilla, and 2 tablespoons water and mix well. Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined. Be sure not to overmix, or the cupcakes will be tough.
4. Fill the muffin cups about 3/4 full with batter. Bake until a toothpick inserted comes out clean, 30 to 35 minutes. Set aside to cool.
The Recipe for the Cream Cheese Frosting:
You could even cut this in half depending on how much frosting you prefer.
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 (8oz) package cream cheese, at room temperature
1 pound confectioners' sugar , sifted
1 1/2 teaspoons pure vanilla extract
The Red Velvet cupcakes are sweet, moist and a well known favorite to many people. Rich with sweetness yet the cream cheese frosting helps add a slight tart taste as well.
Red Velvet Cupcakes
The Cupcake Recipe:
3 1/2 cups all purpose-flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons fine salt
1 1/4 teaspoons unsweetened cocoa powder
3 cups sugar
1 1/2 cups vegetable oil
1 1/4 cups buttermilk
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons distilled white or apple cider vinegar
1 1/4 teaspoons pure vanilla extract
1. Preheat the oven to 350. Line jumbo or mini muffin cups with paper liners.
2. Sift the flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. With an electric mixer, mix the sugar, oil, and buttermilk on medium speed until combined. Add the eggs, food coloring, vinegar, vanilla, and 2 tablespoons water and mix well. Turn the mixer to low and add the dry ingredients a little bit at a time, scraping down the sides occasionally, beating until combined. Be sure not to overmix, or the cupcakes will be tough.
4. Fill the muffin cups about 3/4 full with batter. Bake until a toothpick inserted comes out clean, 30 to 35 minutes. Set aside to cool.
The Recipe for the Cream Cheese Frosting:
You could even cut this in half depending on how much frosting you prefer.
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 (8oz) package cream cheese, at room temperature
1 pound confectioners' sugar , sifted
1 1/2 teaspoons pure vanilla extract
Beat the butter and cream cheese together with an electric mixer. Gradually add the confectioners' sugar, scraping the bowl down as needed. Beat in the vanilla. If too soft, chill briefly. Divide the frosting among the cupcakes.
No comments:
Post a Comment