Red Velvet Cupcakes

Red Velvet Cupcakes Recipe
Turn a classic red velvet layer cake into cupcakes and decorate with candy hearts, red and pink sprinkles, red sugar pearls or white nonpareils for a treat that's perfect for Valentine's Day Parties.

Yield:

16 cupcakes

Nutritional Information

Calories 355
Fat 17 g
Satfat 10 g
Protein 5 g
Carbohydrate 48 g
Fiber 1 g
Cholesterol 96 mg
Sodium 153 mg

Ingredients

Cupcakes:
2 1/4 cups all-purpose flour
1 1/2 teaspoons unsweetened cocoa powder
1/2 teaspoon salt
1 1/2 teaspoons baking powder
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs plus 2 large egg yolks
1 1/2 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1 1/4 cups milk
Frosting:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons vanilla extract
2 1/4 cups confectioners' sugar

Preparation

Make cupcakes: Preheat oven to 350°F. Place paper liners in a 12-cup muffin tin and 4 cups of a 6-cup muffin tin. Fill 2 empty muffin cups halfway with water.

Mix flour, cocoa, salt and baking powder. In a separate bowl, with an electric mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one a time, beating well after each addition. Beat in yolks, food coloring and vanilla. Alternate adding dry ingredients and milk, beginning and ending with dry ingredients. Beat just until all ingredients are incorporated.

Divide batter among cupcake liners. Bake until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.

Make frosting: Using an electric mixer on medium speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add sugar and beat until easy to spread.

Note:

February 2009
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