Mrs. Regueiro's Plate: Red Velvet Cupcakes

Friday, February 25, 2011

Red Velvet Cupcakes

Red velvet cupcakes. I like they way they sound as they roll off my tongue, it’s sounds so sexy and chic. I also love the way a red velvet cupcake tastes with the slight hint of chocolate topped with a luscious butter-y cream cheese frosting.  Yum and yum.  I absolutely love red velvet cupcakes because of their rich and deep flavor, it isn’t too sweet and they taste the way they look - like red velvet cupcakes!

There is something wonderful and absolutely perfect about red velvet cupcakes because it’s the quintessential treat to have for birthday parties. I love the bright vivid color of them, they make me squeal in delight, and the perfect beauties to make at any time. My little cousin turned the big ole 5 years old, and I had brought these beauties in to celebrate her big day. Cupcakes and birthday parties go hand and hand and my uncle and aunt had plenty of delicious foods and not to many desserts so I was happy to bake something up. My little cousins, nieces and nephew were quickly asking me if they could have one and gobbled them right up.

These cupcakes turned out soft and moist and the cream cheese frosting is light, airy and has just the right amount of cream cheese sweetness topped with a red candy bit. Enjoy a cupcake or two!

Red Velvet Cupcakes 2-1

Red Velvet Cupcakes
Adapted from Barefoot Contessa How Easy is That
Printable Recipe
Ingredients:
2 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
1 tablespoon liquid red food coloring or (1 teaspoon red gel food coloring)
1 teaspoon white vinegar
1 teaspoon vanilla extract
8 tablespoons (1 stick) unsalted butter, room temperature
1 ½  cups sugar
2 large eggs, room temperature
Cream Cheese Frosting:
8 ounce cream cheese, at room temperature
1 ½ sticks unsalted butter at room temperature
½ teaspoon vanilla extract
3 ½ cups sifted confectioners (powdered) sugar


Preparation:


Preheat oven to 350 degrees.  Line muffin tins with paper liners.


In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.  In a small Pyrex cup (2 cups) whisk together the buttermilk, food coloring or gel, vinegar and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Slowly add the eggs one at a time, making sure that is fully combined.  With the mixer on low speed, alternately add the dry ingredients and wet ingredients to the bowl, beginning and and ending with the dry ingredients (dry, wet, dry, wet, dry).  Mix until fully combined.

Divide the batter evenly among the prepared liners. Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Prepare the frosting and add the cream cheese, butter and vanilla in the bowl of an stand mixer fitted with the paddle attachment and mix on medium speed just until combined.  Add the sugar and mix until smooth.

Using a pastry bag with desired piping tip, add the cream cheese frosting into the bag. Carefully top each cupcake with a swirl of cream cheese frosting. Red Velvet Cupcakes 3

Review: Sinfully delicious!

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