The return of cupcaking
Red velvet with cream cheese frosting. Here are the two recipes I used, which were both delicious:
Red Velvet Cupcakes from Magnolia Bakery
Ingredients:
3 1/2 Cups cake flour
3/4 Cup (1 1/2 sticks) unsalted butter, softened
2 Cups sugar
3 Large eggs, at room temperature
6 Tbsp red food coloring (2 bottles)
5 Tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 Cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
Preheat the oven to 350 F. In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Line two muffin pans with paper liners. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan about 10 minutes, then remove and cool completely on a rack before frosting. Makes 24-36 cupcakes depending on the size of your muffin pan and how much you fill them.
Cream Cheese Frosting
Ingredients:
2 (8 oz) packages of cream cheese, softened
2 sticks of butter, softened
1 Tsp vanilla extract
4 Cups sifted powdered sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add in the sugar on low speed until incorporated, and blend on high until light and fluffy. Chill 2-3 hours in refrigerator to allow to solidify. Pipe onto cooled cupcakes using pastry bag and large star or round tip. Will frost approximately 24-28 cupcakes.
