Red
Velvet Cupcakes
Ingredients:
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
Directions:
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
clean.
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.
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