|Recipe from: justataste|
Image Credit: Kelly
Red Velvet Cupcakes With Piped Cream Cheese Frosting
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
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
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
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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