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Magnolia Bakery Red Velvet Cupcakes Recipe

Magnolia Bakery Red Velvet Cupcakes Recipe

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Ingredients:

Serving

cake flour ( not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
frosting: 1 lb (two 8-oz packages) cream cheese, softened and cut into small pieces
6 tbsp unsalted butter, softened and cut into small pieces
1 1/2 tsp vanilla extract
5 cups sifted confectioners'' sugar

Directions:

Preheat oven to 350 degrees.
Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
Frosting: In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well.
Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
When the cake has cooled, spread the frosting liberally on the cupcakes.
Makes 36 cupcakes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.72 Kcal (497 kJ)
Calories from fat	42.52 Kcal
		% Daily Value*
Total Fat	4.72g	7%
Cholesterol	26.77mg	9%
Sodium	167mg	7%
Potassium	40.35mg	1%
Total Carbs	17.27g	6%
Sugars	7.91g	32%
Dietary Fiber	0.38g	2%
Protein	1.9g	4%
Iron	0.9mg	5%
Calcium	17.6mg	2%

Amount Per 100 g
Calories	300.83 Kcal (1260 kJ)
Calories from fat	107.74 Kcal
		% Daily Value*
Total Fat	11.97g	7%
Cholesterol	67.84mg	9%
Sodium	423.2mg	7%
Potassium	102.25mg	1%
Total Carbs	43.75g	6%
Sugars	20.06g	32%
Dietary Fiber	0.95g	2%
Protein	4.81g	4%
Vitamin A	0.1mg	2%
Iron	2.4mg	5%
Calcium	44.5mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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