Saturday, February 4, 2012

Red Velvet Cupcakes

2 1/2 c. flour
2 c. sugar
2 tbs. cocoa
1 tsp. salt
1 tsp. baking soda
2 eggs
1 c. oil
1 c. buttermilk
1 tbs. vinegar
1 tsp. vanilla
1-2 oz. red food coloring

  • Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
  • Place all the dry ingredients in your mixing bowl and stir together with another wire whisk.
  • Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
  • Pour into cupcake pans and drop the pans on the counter a few times to release any air bubbles.
  • Bake at 350 for about 18 minutes or until a toothpick inserted comes out clean.
  • Makes 24 cupcakes

Creamy Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 c. butter, room temperature
1 tsp vanilla
6 c. powdered sugar

  • Beat cream cheese and butter on high until creamy. Add vanilla.
  • Then, add the sugar in batches. Scrape down the sides in between each addition.
  • And frost away.

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