Friday, November 04, 2011

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes
2 1/2 Cups flour, all-purpose
1 1/2 Cup sugar, white
1 Teaspoon baking soda
1 Teaspoon salt, table
1 Teaspoon cocoa powder (unsweetened)
1 1/2 Cup oil, vegetable
1 Cup buttermilk, full-fat at room temperature
2 Large egg, whole at room temperature
2 Tablespoons food coloring, red
1 Teaspoon vinegar, white
1 Teaspoon extract, vanilla

Preheat oven to 350 degrees.

In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Dish batter into cupcake papers and bake for approximately 22 to 24 minutes.

Allow to cool completely before icing.

Cream Cheese Frosting
16 Ounce(wt)s softened cheese, cream regular
4 Cups sifted sugar, powdered
1 Cup softened butter, unsalted
1 Teaspoon extract, vanilla

In a stand mixer fitted with a paddle attachment, mix the cream cheese, sugar and butter on low speed until incorporated.

Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a spatula occasionally.

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy, scraping down the sides of the bowl with a spatula occasionally.

Store in the refrigerator until somewhat stiff, before using.

May be stored in the refrigerator for 3 days.