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Magnolia Bakery's Red Velvet Cupcakes Recipe

Magnolia Bakery's Red Velvet Cupcakes Recipe

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Ingredients:

Serving

3 1/2 cups cake flour ( not self rising)
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large eggs , at room temperture
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
6 tbsp all-purpose flour
2 cups milk
2 cups unsalted butter, softened
2 cups sugar
2 tsp vanilla extract

Directions:

Preheat oven to 350. Grease and lightly flour 2 cupcake pans(24 cupcakes).
To make the batter: 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 coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the saltinto 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 overbeat. 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. Arange the oven racks in upper and lower thirds of the oven and bake the cupcakes, switching postions of the pans half through baking, until a tester comes out clean, about 20 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely on rack before icing.
Creamy Vanilla Frosting.
In medium-size saucepan, whisk the flour into milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy.Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes ( no less and no longer- set a timer!) Use immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	382.2 Kcal (1600 kJ)
Calories from fat	202.2 Kcal
		% Daily Value*
Total Fat	22.47g	35%
Cholesterol	81.27mg	27%
Sodium	261.49mg	11%
Potassium	102.36mg	2%
Total Carbs	41.89g	14%
Sugars	23.93g	96%
Dietary Fiber	0.68g	3%
Protein	4.07g	8%
Vitamin A	0.3mg	9%
Iron	1.6mg	9%
Calcium	56.6mg	6%

Amount Per 100 g
Calories	333.26 Kcal (1395 kJ)
Calories from fat	176.31 Kcal
		% Daily Value*
Total Fat	19.59g	35%
Cholesterol	70.86mg	27%
Sodium	228.01mg	11%
Potassium	89.25mg	2%
Total Carbs	36.53g	14%
Sugars	20.87g	96%
Dietary Fiber	0.59g	3%
Protein	3.55g	8%
Vitamin A	0.2mg	9%
Iron	1.4mg	9%
Calcium	49.4mg	6%

* 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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