Monday, September 30, 2013
Red Velvet 4th of July Cupcake Recipe
3 cups flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
2 tablespoons red food coloring
2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting
1 1/2 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract
1 How to make these Red Velvet cupcakes,
2 Heat oven to 350 degrees F
3 Sift together flour-baking soda-salt and cocoa powder into a bowl set aside until needed
4 With a mixer fitted with your flat kitten-aide attachment, mix oil, sugar, and buttermilk until well combine. Add the eggs, food coloring, vinegar, vanilla and water. Continue to mix well. Next add the dry ingredients little by little on the lowest setting, scraping down sides occasionally, and mix until just combined. Note: try not to over mix, or the batter will come out very hard and thick.
5 Line a 16 cup cupcake pan with paper liners-scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Now let cupcakes cool until next step.
7 Lets make the cream cheese frosting,
8 Mix the butter and cream cheese together in a mixer fitted with mixing attachment until smooth. Slowly add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until there are no lumps.
9 Frosting can be used right away, or saved in the refrigerator up to a week.
10 Frost the cupcakes once they are cool with the cream cheese frosting.