Red-Velvet Cupcakes
Nb persons: 12
Yield: one cupcake
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
| 1 c. | flour |
| 3/4 c. | sugar |
| 1/4 c. | unsweetened cocoa powder |
| 1/2 tsp. | baking soda |
| 1 large | egg |
| 3/4 c. | vegetable oil |
| 1/2 c. | buttermilk |
| 1/2 tsp. | white distilled vinegar |
| 1/2 tsp. | vanilla extract |
| 1 1/2 tsp. | red food coloring |
| Cream Cheese Icing: | |
| 1 (8 oz.) pkg. | cream cheese , softened |
| 3/4 c. | powdered sugar |
| 1/8 tsp. | vanilla extract |
| Garnish: | sliced almonds, dried cranberries |
Preheat oven to 325 degrees. Line a 12-cup muffin pan with paper liners. in a large bowl, sift together flour, sugar, cocoa powder, and baking soda. Add egg, oil, buttermilk, vinegar, and vanilla and beat with an electric mixer until combined. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a wooden pick inserted near center comes out clean. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with icing and garnish with sliced almonds in a petal pattern with a dried cranberry for the center.
For Icing: In a mixing bowl, beat all ingredients at medium speed with an electric mixer until creamy.
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