Tuesday, August 12, 2014

Red Velvet Cupcakes

Red velvet & cream cheese frosting are a wonderful pair.
Red velvet & white chocolate cream cheese frosting is even better.
I paired this cupcake recipe with the frosting from my pumpkin streusel cupcakes.
yield: 24 cupcakes

for cake
1 ½C sugar
2 eggs
1 ½C canola oil
1C sour cream
2 tbs red food coloring
1 tsp vinegar
1 tsp vanilla extract
2 ½C all-purpose flour
1 tbs cocoa powder
1 tsp baking soda
1 tsp salt

for white chocolate cream cheese frosting
8oz cream cheese, room temperature
¼C butter, room temperature
1C white chocolate chips
2C powdered sugar

  1. for cake: Preheat oven to 350°.
  2. Line muffin tin with cupcake liners.
  3. In a small bowl, combine flour, cocoa, baking soda, and salt.
  4. In the bowl of a stand mixer, mix sugar and eggs on medium speed.
  5. Slowly incorporate oil, sour cream, food coloring, vinegar, and vanilla.
  6. On low speed, add flour mixture slowly.
  7. Beat until just combined.
  8. Fill cupcake liners half way.
  9. Bake 23-26 minutes, until a toothpick comes out clean.
  10. Let cupcakes cool completely.
  11. for frosting: In the bowl of a stand mixer, beat cream cheese and butter until smooth.
  12. Melt white chocolate over double boiler and add to the cream cheese mixture.
  13. Beat on medium speed until smooth.
  14. Turn mixer to low speed and slowly add in powdered sugar.
  15. Turn speed up to medium and beat for 5 minutes.
  16. Let cool for 10 minutes before piping on to cupcakes.
  17. Enjoy!

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