Monday, August 16, 2010

Red Velvet Cupcakes

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Source: The Nerd's Wife


Red Velvet Cupcakes

2 1/2 c sifted cake flour
1 tsp baking powder
1 tsp salt
2 tbsp unsweetened cocoa powder
2 oz. red food coloring
1/2 c unsalted butter, softened
1 1/2 c sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 c buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda

Directions:

Preheat oven to 350 degrees. Line two muffin pans with cupcake liners. Whisk together flour, baking powder and salt in a medium bowl and set aside. In a smaller bowl, combine the cocoa and red food coloring to make a sort of paste.

Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and mix after each addition. Add in the vanilla and mix well. Mix in the cocoa paste and 1/3 of the flour mixture. Pour in half the buttermilk and mix well. Add another 1/3 of the flour mixture, then the rest of the buttermilk, and then the last of the flour mixture.

In a small bowl, mix together the vinegar and baking soda. Add it to the batter and mix well, scraping down the sides with a spatula to ensure complete mixing. Pour the batter into the prepared pans, filling the cupcake liners about half full. Bake for 20-25 minutes at 350 degrees, until a toothpick inserted into the center of the cupcakes come out clean. Let cool and begin to make icing.


Cream Cheese Icing
Source: Simply Recipes

Ingredients:

1/2 c butter, room temperature
8 oz cream cheese, room temperature
2-3 c powdered sugar
1 tsp vanilla extract

Directions:

Cream together the butter and cream cheese. Add in vanilla. Mix in sugar to taste. Pipe the icing on cupcakes as desired.