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Red Velvet Cupcakes
Nb persons: 0
Yield: 24 cupcakes
Preparation time:
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| 3 1/2 cups | cake flour, (not self-rising) |
| 3/4 cup (1 1/2 sticks) | unsalted butter, softened |
| 2 1/2 cups | sugar |
| 3 large | eggs |
| 6 tablespoons | red food coloring |
| 3 tablespoons | unsweetened cocoa |
| 1 1/2 teaspoons | vanilla extract |
| 1 1/2 teaspoons | salt |
| 1 1/2 cups | buttermilk |
| 1 1/2 teaspoons | cider vinegar |
| 1 1/2 teaspoons | baking soda |
| 1. Preheat oven to 350°F. 2. Line cupcake pan with cupcake liners and set aside. 3. In a small bowl, sift the cake flour and set aside. 4. In a large bowl, with an electric mixer on medium speed, cream thebutter and sugar until very light and fluffy, about 5 minutes. 5. Add the eggs, one at a time, beating well after each addition. 6. In a small bowl, whisk together the red food coloring, cocoa, andvanilla. 7. Add to the batter and beat well. 8. In a measuring cup, stir the salt into the buttermilk. 9. Add to the batter in three parts alternating with the flour. Witheach addition, beat until the ingredients are incorporated, but do not over beat. 10. In a small bowl, stir together the cider vinegar and baking soda.Add to the batter and mix well. 11. Using a rubber spatula, scrape down the batter in the bowl, makingsure the ingredients are well blended and the batter is smooth. 12. Divide the batter among the cupcake cups. Bake for 22 to 25minutes, or until a cake tester inserted in the center of the cupcake comes outclean. White Chocolate Cream Cheese Frosting Makes 3 cups | |
| 12 ounces | white chocolate, coarsely chopped |
| 1 brick (8 ounces) cream cheese, softened | |
| 1 tsp. | salt |
| 1 stick | unsalted butter, softened |
| 4 1/2 to 5 cups | confectioners' sugar |
Melt the white chocolate in a medium bowl over a double boiler on thestove top. Remove the bowl from the oven and stir with a wooden spoon or rubberspatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat withan electric mixer on low speed until well combined, 30 seconds. Stop the machine.
3. Add the melted white chocolate and blend on low speed until justcombined, 30 seconds.
4. If you decide to add the peppermint extract do so at this point,otherwise, skip to step 5.
5. Add the confectioners' sugar and blend on low until the sugar isincorporated for a few more seconds then increase the mixer speed to medium andbeat until the frosting is fluffy. Approximately 2 more minutes.
6.Add up to 1/2 cup more confectioner's sugar if needed to make the frosting ableto be piped.
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