Friday, August 29, 2008

Red Velvet Cupcakes

These delicious cupcakes are completely courtesy of my sister. She had the craving and desire to try making them. We enjoyed them so much that I decided to post the recipe. I'm fairly certain she followed it exactly, with the only substitution being Splenda Sugar Blend for the sugar.

Red Velvet Cupcakes with Cream Cheese frosting
from Paula
makes approx 24 cupcakes

2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

1.Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
5. Divide the batter evenly among the cupcake tins about 2/3 filled.
6. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
7. Remove from oven and cool completely before frosting.

Cream Cheese Frosting

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish (These were garnished with just some red decorating sugar)

1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

This frosting had the same light and fluffy consistency of the Champagne Frosting for the Mimosa Cupcakes. The flavor was different, but I found it interesting that Mascarpone & Whipped Cream make a frosting that is the same consistency as Butter & Cream Cheese. Because is was so light I might have put a bit more frosting on each cake, but that depends on your preference.

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