|
Red Velvet Cupcakes: Preheat oven to 350 degrees F (175 degrees C) and
line 12 muffin tins (for large cupcakes) or 15 muffin tins (for regular sized
cupcakes) with paper cupcake liners.
In a large bowl
sift together the flour,
salt, and cocoa powder.
In the bowl of
your electric
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar
and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup
whisk the buttermilk with the red food coloring. With the mixer on low
speed, alternately add the flour mixture and buttermilk, in three additions,
beginning and ending with the flour.
In a small cup
combine the vinegar and baking soda. Allow the mixture to fizz and then
quickly fold into the cake batter.
Working quickly, divide the batter
evenly between the
12 (or 15) muffin tins
and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 20 - 25
minutes, or until a toothpick inserted in the center of the cakes comes out
clean.
Cool the
cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let
cool completely before frosting. Either spread the frosting with a knife or
offset spatula, or use a large 1M Wilton open star decorating tip to pipe the
frosting.
Cream Cheese
Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the
cream cheese and mascarpone cheese until smooth. Add the vanilla and
confectioners sugar and beat until smooth.
Then, in another
bowl of your electric mixer, or with a hand mixer, whip the heavy cream until
soft peaks form. With a large spatula, gently but quickly fold a little of the
whipped cream into the cream cheese mixture to lighten it. Then fold in the
remaining whipped cream, in two stages. If the frosting is not thick enough to
pipe, cover and place in the refrigerator until firm.
Makes 12 large
cupcakes.
Note: If you want
regular sized cupcakes, only fill the muffin tins about 2/3 full. This will give
you about 15 regular sized muffins.
|
Page loading ... Please wait.
