Red Velvet Cupcakes
Recipe adapted by Saveur from Apple a Day, found at Annie's Eats
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
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.
Divide the batter evenly between the prepared liners. Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
Cream Cheese Frosting
Recipe adapted by me, after being adapted by Annie's Eats from Confections of a Foodie Bride
12 oz. cream cheese
8 tbsp. unsalted butter, room temperature
3 tsp. vanilla extract
3 ¾ cups confectioners’ sugar, sifted
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.
Frost cooled cupcakes as desired.
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The red batter looks a little scary, but the results are scrumptious. I especially adore the cream cheese frosting - the ingredients seem so simple for something that tastes so good.
ReplyDeleteI can't believe how perfectly you piped the frosting swirls. Srsly, they are SO GOOD.
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