Wednesday, September 26, 2012

Red Velvet Cupcakes

Hey there! Recently, I made an appearance on Good Morning Idaho and taught Spencer and Natalee how to make the batter for some delicious red velvet cupcakes. You can watch the segment on KIVI's site right here. We ran short on time so I didn't get to finish giving you all the recipe and instructions so I thought I'd post it here on my blog for you...


Red Velvet Cupcakes:
  • 2 1/2 cups all-purpose or cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cocoa powder (sifted)
  • 1 1/2 cups vegetable or canola oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting:
  • 2 8oz bricks cream cheese, softened (not low fat)
  • 2 sticks unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 to 6 cups sifted powdered sugar


Red Velvet Cupcakes:

Preheat the oven to 350 degrees F.  Line two standard sized muffin pans (12 each) with cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking soda, and salt. Sift the cocoa powder into the dry ingredients. In a large bowl beat together the oil, eggs, red food coloring, vinegar, and vanilla.  Alternate adding the dry ingredients and the buttermilk to the wet ingredients and mix until smooth and combined but do not over mix.

Divide the batter evenly among the cupcake liners so that they are about 2/3 full. Bake for 18 to 22 minutes. My oven runs hot so I always test them at 17 minutes. Test the cupcakes with a toothpick for doneness. The toothpick should come out clean.  Remove from oven and cool on cooling racks.

Cream Cheese Frosting:

Beat the cream cheese, butter and vanilla together until smooth. Add the sugar one cup at a time  on low speed. Increase the speed to high and mix until it is light and fluffy. Pipe the frosting onto the cupcakes when they are completely cool


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