2.13.2015






Red Velvet Cupcakes


2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder,
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk {shaken}
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/2 cups sugar
2 eggs, room temperature

Directions
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.

Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.

Amy's Magnificent Cream Cheese Frosting


1 8oz pkg of cream cheese – room temperature, divided in three parts
2 tablespoons unsalted butter – COLD
1 tablespoon shortening
1/2 teaspoon vanilla extract
1 cup powdered sugar
Directions
Beat sugar and butter in large bowl until light and fluffy. Add vanilla and combine very well. Add the first third of the cream cheese and combine very well. Add the shortening and combine very well. Add the remaining cream cheese one piece at a time, combining very well after each. Combine thoroughly until light and fluffy.

No comments:

Post a Comment

About this blog