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Red Velvet Cupcakes
February 10th, 2011
Red Velvet Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes
1 cup cake flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
2/3 cup vegetable oil
3/4 granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon white vinegar
8 ounces cream cheese, softened to room temperature
2 tablespoons vegetable shortening
3 tablespoons butter, softened to room temperature
1 pound confectioners’ sugar (about 3 ¾ cups), sifted
2 teaspoons clear vanilla extract*
1. Preheat oven to 350 degrees. Line 12 cupcake wells with paper liners or spray pan with spray with nonstick cooking spray.
2. Sift together cake flour, cocoa powder and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine oil and sugar until well-blended. Add egg and mix until combined.
4. Turn your mixer down to the lowest speed add vanilla then slowly add in the food coloring. Note:If you are using liquid food coloring, it will take about 2 tablespoons of coloring to get a dark red shade. I used about 1 tablespoon of gel dye to achieve the shade in the photographs. Add the dye slowly and color according to your preference.
5. Add flour mixture alternately with buttermilk in two batches; scrape down the side of the bowl. Continue mixing until just combined, taking care not to over mix.
6. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for about 10 seconds.
7. Using a medium scoop (about 3 tablespoons), divide batter among between the 12 wells, filling each well about 2/3 full of batter. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Be careful not to over bake.
1. In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.
2. With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
- This cupcake recipe has been scaled down from the original recipe by The New York Times. Follow the link provided to view the full recipe.
- Clear vanilla extract was used in the cream cheese frosting recipe to maintain a bright white color. Feel free to substitute pure vanilla extract in its place.
- Brown liners were purchased at Bake It Pretty.
- I used the large round tip from Bake it Pretty to frost the cupcakes. You can view my piping video tutorial within this post.
- The sprinkles are made by Wilton.
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