Saturday, February 13, 2010

Red Velvet Cupcakes

I saw these cupcakes on foodgawker and thought they would be perfect for Valentine's Day. As usual, I kept a few and sent the rest to my husband's office. This was my first time making red velvet and cream cheese frosting.

I was pretty pleased with the result. I wanted to frost them prettier, but the frosting was just too soft and wouldn't hold it's shape. The cake and frosting were both delicious.

I did have a little trouble with the frosting. The cream chees was lumping up a little bit. I was told if you beat the cream cheese with the sugar and then add in the butter, that helps. I will try that next time.

Red Velvet Cupcakes with Cream Cheese Frosting

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
4 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

2 8-ounce packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 tablespoon vanilla extract
1 1/2 cups powdered sugar

Preheat oven to 350°F. Put cupcake liners into two cupcake pans. The recipe says it makes 24, but I got 30 large cakes.

In a small bowl, sift the cake flour. In the bowl of your stand mixer, cream the butter and sugar until very light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat well after each.

In yet another small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but be careful not to overdo it. Stir together the cider vinegar and baking soda in a separate bowl, and add to the batter, mixing well. Using a rubber spatula, scrape down the sides and make sure everything is mixed well. Divide the batter among the cups.

Bake for 20-25 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let cool, first in the pans, then on a wire rack.

Beat butter and cream cheese until smooth. Mix in vanilla extract, then add powdered sugar and beat until it is all incorporated.

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