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Red Velvet Cupcakes with Creamy Vanilla Icing Recipe

Red Velvet Cupcakes with Creamy Vanilla Icing Recipe

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Red Velvet Cupcakes with Creamy Vanilla Icing

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Ingredients

Count

Nutrition

5461

Calories

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Ingredients:

Serving

3 1/2 cups cake flour ( not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 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
1 recipe creamy vanilla frosting

Directions:

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.
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 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. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting .
Epicurious Test-Kitchen Tip: This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5461.15 Kcal (22865 kJ)
Calories from fat	1100.57 Kcal
		% Daily Value*
Total Fat	122.29g	188%
Cholesterol	780.64mg	260%
Sodium	6056.42mg	252%
Potassium	1522.92mg	32%
Total Carbs	1030.52g	344%
Sugars	254.72g	1019%
Dietary Fiber	14.94g	60%
Protein	72.97g	146%
Vitamin A	0.8mg	28%
Iron	38.8mg	216%
Calcium	632.9mg	63%

Amount Per 100 g
Calories	307.04 Kcal (1286 kJ)
Calories from fat	61.88 Kcal
		% Daily Value*
Total Fat	6.88g	188%
Cholesterol	43.89mg	260%
Sodium	340.51mg	252%
Potassium	85.62mg	32%
Total Carbs	57.94g	344%
Sugars	14.32g	1019%
Dietary Fiber	0.84g	60%
Protein	4.1g	146%
Iron	2.2mg	216%
Calcium	35.6mg	63%

* 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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