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| Recipe from: justataste Image Credit: Kelly |
Red
Velvet Cupcakes With Piped Cream Cheese Frosting
Ingredients:
For
the cupcakes:
1 1/4 cups
vegetable oil
1 cup
buttermilk
2 large eggs
1 teaspoon
white vinegar
2 teaspoons
vanilla extract
Red food
coloring (See Kelly's Notes)
2 1/2 cups
all-purpose flour
1 3/4 cups
sugar
1 teaspoon
baking soda
3/4 teaspoon
salt
1 Tablespoon
unsweetened cocoa powder
For
the frosting:
2 (8-oz.)
packages cream cheese, at room temperature
1 cup
powdered sugar
2 1/2
teaspoons vanilla extract
1 1/3 cups
cold heavy whipping cream
Directions:
Make
the cupcakes:
Preheat the
oven to 350F.
Line a
cupcake pan with liners.
In the bowl
of a stand mixer fitted with the paddle attachment, beat together the oil,
buttermilk,
eggs, white vinegar, vanilla extract and enough red food coloring
until the mixture is well
combined and reaches your desired color.
In a separate
medium bowl, sift together the flour, sugar, baking soda, salt and cocoa
powder.
Add the dry
ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each
addition to avoid any lumps in the batter.
Fill each
cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a
toothpick
inserted comes out clean.
Transfer the
cupcakes to a cooling rack to cool completely while you make the frosting.
Make
the frosting:
In the bowl
of a stand mixer fitted with the paddle attachment, beat the cream cheese until
smooth.
Sift the
powdered sugar into the bowl, beating to combine, and then add the vanilla
extract.
Remove the
paddle attachment and attach the whisk attachment.
Stream in the
cold heavy cream, whisking at medium-high speed until the frosting is thick
enough to pipe. (This may take several minutes, depending on your mixer speed.
Aim for stiff
peaks.)
Transfer the
frosting to a piping bag fitted with your desired pastry tip.
Pipe the
frosting onto the cooled cupcakes and serve immediately.
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