Monday, October 29, 2012

Red Velvet Cupcakes

Red Velvet Cupcakes

Red Velvet Cupcakes


2 ½ cups all-purpose flour

2 table spoons unsweetened cocoa powder

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup buttermilk 

½ cup vegetable oil

1 teaspoon red gel paste food coloring

1 teaspoon vanilla extract

½ cup unsalted butter, softened

1 cup sugar

3 eggs

1 batch vanilla cream cheese frosting

White chocolate curls

1 red velvet cupcake crumbled


Preheat oven to 350°F.

Line muffin cups with chosen paper liners.

Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl 
and whisk.

In a small bowl, combine buttermilk, vegetable oil, red gel paste food coloring and vanilla 
extract and mix well.

In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 
minutes until creamy and light in color.

Incorporate eggs, one at a time, beating well. Reduce speed to low and slowly incorporate flour 
mixture and buttermilk mixture. Beat for 2 minutes or until well mixed.

Spoon half of the batter into plastic sandwich bag. Snip a ¼ inch corner from the bag and fill the 
liners two-thirds full. Repeat operation until all the batter has been used.

Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out 

Remove cupcakes from the baking pan and let cool on a wire rack. Set one aside for garnish.

Spoon vanilla cream cheese frosting into a piping bag or sandwich bag fitted with a large round 
tip. Pipe icing onto each cupcake, swirl the tip with your wrist as you pull up to form a peak.

Garnish cupcakes with white chocolate curls around the edges and sprinkle the tops with red 
velvet cupcake crumbs.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...