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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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The frosting takes this red velvet cupcake recipe from great to fantastic. The secret? Use real butter and real cream cheese. The results are mouthwateringly good. Ingredients:
cooking spray |
10 ounce cake flour (about 2 1/2 cups) |
3 tablespoons unsweetened cocoa |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon kosher salt |
1 1/2 cups granulated sugar |
6 tablespoons unsalted butter, softened |
2 large eggs |
1 1/4 cups nonfat buttermilk |
1 1/2 teaspoons white vinegar |
1 1/2 teaspoons vanilla extract |
2 tablespoons red food coloring (about 1 ounce) |
5 tablespoons butter, softened |
4 teaspoons nonfat buttermilk |
1 (8-ounce) block cream cheese, softened |
3 1/2 cups powdered sugar (about 1 pound) |
1 1/4 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350°.
2. To prepare the cupcakes, place 30 paper muffin cup liners in muffin cups; coat with cooking spray.
3. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.
4. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.
5. To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk, and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.
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