Friday, December 16, 2011
7:53 AM | Posted by Brandy K | | Edit Post
Happy Friday! Since it's Friday and I'm celebrating the fact that my little girl is FINALLY showing signs of recovering from the flu, I have a cupcake for all of us. I need a cupcake. Yes, she had her flu shot and yes, I'm scarred forever by the torment of watching a miserable-feeling five year old suffer the chills. Heart. Breaking!
So! Here it is. A lovely, perfect treat for the holidays...behold the Red Velvet Cupcake!
Thanks for stopping by and everyone enjoy the last week before Christmas! I'll have one more gingerbread treat for you on the blog next week. Stay tuned!
Red Velvet Cupcakes
Source: slightly adapted from Annie's Eats
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar
1 cup mini-chocolate chips (optional)
For the frosting:
8 oz. cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
2 tsp. vanilla extract
5-6 cups confectioners’ sugar, sifted
2-4 tbsp cream
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes. Fold in mini-chocolate chips if using. Divide the batter evenly between the prepared liners. Bake about 18 minutes or until tops of cupcakes spring back with lightly touched. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add cream and beat frosting until it reaches a spreadable consistency. Frost cooled cupcakes as desired.
This post is linked to: Sweet Indulgences Sunday
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