Tuesday, September 8, 2009

Red Velvet Cupcakes

Red Velvet Cupcakes
with Cream Cheese Frosting
(Makes 1 Dozen)

1 1/4 cups all-purpose flour
1 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 1/4 cups sugar
3/4 cup vegetable oil
1 large eggs, room temperature
1/4 teaspoon red gel-paste food color
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
1 teaspoons baking soda
1 teaspoons distilled white vinegar
(Cream Cheese Frosting)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. With an electric mixer whisk together sugar and oil until combined. Add egg, Mix in food color and vanilla.
Reduce speed to low. Add flour then buttermilk, whisk well after each. Stir together the baking soda and vinegar in a small bowl then add to the batter. Pour batter into prepared pans filling each three-quarters full. Bake about 20 minutes. Cool completely then frost with the cream cheese frosting. ENJOY!

Cream Cheese Frosting
1 stick unsalted butter, room temperature
6 ounces cream cheese, room temperature
2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Beat butter and cream cheese until fluffy. Add sugar then vanilla. beat until frosting consistency. YUM!

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