Red Velvet Cupcakes with
Cream Cheese Frosting
Taken from the brown eyed baker
Yield: 12 cupcakes
Prep Time: 15 minutes | Bake Time: 20 minutes
For the Cupcakes:4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar (I had to add more powdered sugar to stiffen up frosting enough to use 1M)
1 tablespoon vanilla extract
1.
Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On
medium-high speed, cream the butter and sugar until light and fluffy, about 3
minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat
until well incorporated.
3. In a
separate small bowl, mix together the cocoa powder, vanilla extract and red
food coloring to make a thick paste. Add to the batter and mix on medium speed
until completely combined. You may need to stop the mixer to scrape the bottom
of the bowl, making sure that all the batter gets color.
4. Reduce
the mixer speed to low and slowly add half of the buttermilk. Add half of the
flour and mix until combined. Scrape the bowl and repeat the process with the
remaining milk and flour. Beat on high until smooth.
5. Again,
reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn
to high and beat for another couple of minutes until completely combined and
smooth.
6. Divide
the batter evenly between the cupcake liners and bake for about 20 minutes, or
until a thin knife or skewer inserted into the center of the largest cupcake
comes out clean.
7. Cool
for 10 minutes and then remove cupcakes from the pan and place them on a
cooling rack to cool completely before frosting.
8. To make
the frosting: Using the whisk attachment, whip the butter and cream cheese on
high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the
speed to low and slowly add the powdered sugar until all is incorporated. Add
the vanilla and mix to combine. Increase the speed to medium high and whip for
a few minutes until the frosting is light and fluffy, scraping the bowl as
necessary.
*Note: This recipe can be doubled to make an 8 or 9-inch layer cake.
)
