Friday, June 20, 2014

red velvet cupcakes

Let's talk about cupcakes, shall we? They eliminate the need for dessert forks, or dessert sporks, if that's what you're into.  They have their own holiday, and their own week; both of which you can bet we'll be celebrating here at delectable.  Also, someone who has no respect for their stomach has eaten 29 in 30 seconds. 

Red Velvet is the second most popular cupcake flavor in the U.S., and we understand why. The mixture of the hint of chocolate and the wonderful cream cheese icing is most certainly delectable.
Excuse my amateur photography skills

Red Velvet Cupcakes

  • If you don't have buttermilk don't panic. You can use the equivalent amount of milk with two teaspoons of lemon juice (preferred) or lime juice. If for some reason you only have half and half, just use a 1:1 ratio of half and half, and water with the same two teaspoons of lemon or lime juice. 
  • Remove the cupcakes from the pans, put them in Tupperware containers and cover them. Leave them until cool. This will ensure moist (cringe) cupcakes. I promise you that's a good thing, even if the word moist is the most repulsive.
2 1/4 cups flour 
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temp 
2 1/4 cups sugar
4 eggs
1 cup sour cream
1/2 cup buttermilk
4 teaspoons Pure Vanilla Extract
4-6 teaspoons of red food coloring (it depends how red you want them.)

Set out butter. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

 Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy (about five minutes). Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not over beat.

Spoon into paper lined muffin tins;  it should make around 32. Bake 18 minutes. Gently remove from oven. (Remember the moist cupcake tip.)

Addictive Cream Cheese Frosting 

  • This icing is really addictive. So my tip is to make sure all your cupcakes get iced before you start shamelessly eating the icing straight. I have made this mistake before. 
  • If you want to pipe the icing, as opposed to spreading it, I would make an extra half of this recipe. Or just go ahead and double it and eat the leftover icing. 
  • If you want the piped icing, but don't own pastry bags and tips, no worries. Grab a ziploc bag and cut a hole in one of the bottom corners. 

1 (8 ounce) package cream cheese, cold
¼  cup butter, cold
2 tablespoons sour cream
2 teaspoons Pure Vanilla Extract
16 ounces confectioners’ sugar (approximately 4 cups)

With a your mixer beat the cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high and whip on high for 5 minutes, until very fluffy.

 Wait till the cupcakes are cooled, then ice them and enjoy.


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