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Red Velvet Cupcakes

Mrs. S has reached 500 likes on Facebook! Hooray! And as promised, I am giving away my famous Red Velvet Cupcakes recipe.

This recipe can also be used to make a cake you just need to double the ingredients and baking time. You can also garnish the cake with grated white chocolate or coconut if you are feeling a bit adventurous!

P1060108 (2)

Ingredients: (makes 15 cupcakes)

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • Red food color
  • 1 tsp vanilla extract
  • 1 1/4 cups flour
  • 3/8 cups cocoa
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/4 cup milk

Cream Cheese Frosting:

  • 8oz cream cheese
  • 1/4 cup butter (room temperature)
  • 2 tbsp sour cream
  • 4 cups confectioner’s sugar

Tools:

  • 3in Cupcakepan 12’s
  • Cupcake liners
  • Large ice cream scooper
  • Spatula
  • Toothpick
  • Piping bag
  • Desired frosting tip

Directions:

Preheat oven to 350C. Line your pan with cupcake liners. Sift together flour, cocoa, baking soda and salt then set aside.

Cream butter and sugar. Make sure butter is at room temp. Add eggs one at a time counting 30secs in between. Carefully add the vanilla extract and food color. Make sure to add a little more color because when you add the dry ingredients, batter will become a little lighter.

Add the sifted flour, cocoa, baking soda and salt alternating with the sour cream and milk. Start with the dry ingredients first. Make sure to scrape the bottom of your mixer.

Scoop batter to the cupcake liners. Make sure you only fill 3/4 of the liner. After filling the pan, use your toothpick and swirl the top of the batter to make it even.

Bake cupcakes for 12 mins or check with a clean cake tester or toothpick or BBQ stick. If the stick comes out clean, you’re done!

Let the cupcakes cool for a while and do your frosting. You can also chill the cupcakes after it has been cooled in your counter.

How to make the frosting:

Cream the cheese and butter. Add the sour cream. Add the sugar carefully but all at once so your frosting won’t become runny. If your mixer has a shield, you are fine, but if it doesn’t, prepare for a great mess or you can carefully try to cover the mixer with a clean towel! Remember to not over mix the frosting. Again, scrape the bottom of the mixer to make sure all ingredients are mixed well.

It also helps if you make your frosting in a cool place so the butter will set and make it stiff or you can chill the frosting for an hour or two before piping it in your cupcakes.

Once chilled, pipe the frosting into your cupcakes and devour all!

red velvet i know you want to 2

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