Red Velvet Cupcakes

This Easter I was given dessert duty. My Grandmother usually does dessert, and those are some pretty big shoes to fill. Slightly daunted, I adapted a red velvet cupcake recipe from Pinch My Salt. My family is obsessed with mini cupcakes, so I made them tiny. They turned out really well!

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I piped them like roses

Ingredients:
2 1/2 c. Cake Flour, Sifted
1 Tsp Baking Powder
1 Tsp Salt
2 Tbsp Unsweetened Cocoa Powder
1 oz. Red Food Coloring (One Bottle)
1/2 c. Unsalted Butter, Softened
1 1/2 c. Sugar
2 Eggs, Room Temp.
2 Tsp Vanilla Extract
1 c. Buttermilk, Room Temp.
1 Tsp White Vinegar
1 Tsp Baking Soda

1. Preheat oven to 350 deg. F. Make sure you have a rack in the middle of the oven. (They’re a lot easier to move BEFORE they get hot) Line the pan with cupcake papers or spray with cooking spray.
2. Sift the cake flour before measuring. Then sift together the cake flour, baking powder, and salt.
3. Mix the food coloring and cocoa powder until it forms a thin paste without lumps. Set this aside.
4. In a small bowl, cream the butter and sugar. Beat in the eggs one at a time. Then add the vanilla and red cocoa paste. Don’t forget to scrape down the bowl as you go. Add 1/3 of the flour mix, beat well. Add 1/2 of the buttermilk. Then add another 1/3 of the flour mix, beat well. Add the rest of the buttermilk. Finally, add the rest of the flour and beat until it’s well combined.
5. Mix the vinegar and baking soda in it’s own bowl. Don’t sniff it. It’s gross, trust me. It will also be fizzy. Add it to the batter and stir well to make sure it’s mixed in.
6. Fill the muffin tins! You should fill them up about 2/3 or 3/4 full. This way you have pretty cupcakes, not bloated cupcakes that overflow and form one giant cupcake on your tin. (Hey, it can happen)
7. Place the tins on the middle rack. Bake for about 20 mins if you’re making full sized muffins (10-15 if you’re making mini’s). Rotate the pans halfway through. Check your cupycakes with a toothpick (or a fork). They will be done when the pick/fork comes out clean. (I.E. not sticky or covered with cake batter). Check early and often. Nobody wants rock hard cupcakes.
8. Cool the cupcakes for 10 mins and then remove them from the tins.

NEVER ICE A HOT CUPCAKE. They will turn into melted goodness messes.

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Cream Cheese Frosting
16 oz. Cream Cheese (2 packages), softened
1/2 c. Unsalted Butter, softened
1 Tsp Vanilla Extract (A clear one! Unless you want tan icing which is fine, I guess)
2 1/2 c. Powdered Sugar, sifted
Pinch of Salt

1. Blend cream cheese and butter until smooth.
2. Add the powdered sugar in thirds at low speed (Unless you want a sugar volcano). Add the salt and vanilla extract.
3. Turn the mixer on high and beat till fluffy!

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If you like your Frosting stiffer/sweeter you can add more powdered sugar.
If you’re going to save the icing and ice your cupcakes later, remember to let the frosting soften after it’s been in the refrigerator and then beat it with the mixer to smooth it out.

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Cupcakes Everywhere

Since I made them for Easter, I decorated them with these adorable bunnies my sister got me.

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Super cute. She got them at Walmart! They were a big hit at Easter!

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