Thursday, February 4, 2016

Red Velvet Cupcakes


Yesterday, I had the opportunity to teach a group of young women how to make these delicious red velvet cupcakes! It was so fun to interact with them and teach them how to make such a fun and easy dessert. All of the girls were so cute and kind, but they were a little disappointed in my "volcanic eruption" of mixing the baking soda and vinegar together (hah, it produced the smallest bubbles). These cupcakes are so yummy and such a cute dessert for anytime, including Valentine's Day which is just around the corner! 


Red Velvet Cupcakes 
Yield: 2 dozen
INGREDIENTS
3 cups flour 
2 cups sugar 
2 tablespoons cocoa
1/2 teaspoon salt 
2 large eggs (room temp) 
1 cup vegetable oil 
1 1/2  cup buttermilk (room temp) 
1 1/2 tablespoons red food coloring
2 teaspoons vanilla  
1 teaspoon baking soda 
1 teaspoon white distilled vinegar 

Cream Cheese Frosting:
8 oz cream cheese  
1/2 cup butter (room temp)  
2 cups powdered sugar (or more) 
1 tablespoon cream or milk
1 teaspoon vanilla 

DIRECTIONS
1. Preheat oven to 350° F. Line muffin pans with cupcake liners.
2. Sift together flour, sugar, cocoa, and salt. Set aside. 
3. In a large mixing bowl beat the eggs, oil, buttermilk, red food coloring, and vanilla until well combined. Add the flour mixture and mix until smooth, about a minute.
4. In a small bowl, mix together baking soda and vinegar. While the mixture is bubbling, add to the batter and mix well. 
5. Using a large cookie scoop, fill cups 2/3 of the way full with batter. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool for 5 minutes in pan and transfer onto a wire rack to cool completely. 

6. To make Cream Cheese Frosting: beat butter and cream cheese until fluffy. Add powdered sugar, cream or milk, and vanilla. Beat until smooth and fluffy, about 3 minutes. Pipe (with a piping bag or a Ziplock) or spread onto cupcake tops. ENJOY! 



I hope you enjoy this recipe! Let me know if you have any questions or comments!

 

No comments:

Post a Comment