Red Velvet Cupcakes

Instructions

Method For Cupcakes 

-      Preheat oven to 350 degrees

-      Place liners in cupcake pan

-      In a bowl, sift together flour, cocoa baking soda, and salt, set aside

-      Cream butter and sugar together, beat until light and fluffy

-      Add eggs one at a time, beating after each addition

-      Beat until smooth and creamy

-      Add food color, vanilla and vinegar; mix slowly until incorporated

-      Add flour mixture and buttermilk alternately in 1/3 increments, beating after each addition

-      Beat for about 2 minutes

-      Fill liner with batter 2/3 full, and bake for 18 minutes or until toothpick inserted in center comes out clean

-      Allow to cool in pan for 10 minutes

-      Cool completely on a wire rack

-      Once cool, frosting with cream cheese frosting and top with chopped pecans

Method For Cream Cheese Frosting 

-      Beat cream cheese until smooth

-      Add vanilla

-      With mixer on low add powdered sugar a cup at a time

-      Beat until smooth and creamy

Ingredients
  • 2½ cups sifted flour
  • 2 cups sugar
  • 1¼ cups buttermilk
  • 1 stick butter, softened
  • 3 eggs
  • 1 tablespoon cocoa powder
  • 1½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla
  • 2 teaspoons vinegar
  • 1 8-ounce package of cream cheese, softened
  • 2½ cups powdered sugar
  • 2 teaspoon vanilla
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