Saturday, December 18, 2010

Red Velvet Cupcakes

This recipe is (apparently) from NYC's famous Magnolia Bakery. Even if this recipe isn't the actual one they use they are scrumptious!

3 1/3 c. flour (not self-rising)
    3/4 c. (1 1/2 stick) unsalted butter, softened
     2 1/4 c. sugar
    3 large eggs, at room temperature
    6 Tbs. red food coloring
    3 Tbs. unsweetened cocoa powder
    1 1/2 tsp. vanilla extract
    1 1/2 tsp salt
    1 1/2 c. buttermilk
    1 1/2 tsp cider vinegar 
    1 1/2 tsp. baking soda

    *makes 36 cupcakes 


    • 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.
    • pour the batter into lined muffin pans. Bake for 20 minutes, or until a toothpick  inserted in the center of the cake comes out clean. 
    1 lb. (two 8 oz. packages) cream cheese. softened
    6 Tbs. unsalted butter, softened
    1 1/2 tsp. vanilla extract
    5 c. confectioners powdered sugar

    Directions: Using electric mixer cream together butter and cream cheese til fluffy (about 5 minutes) add vanilla, beat well. Add powdered sugar 1 c. at a time until smooth and creamy. Refrigerate frosting for 2-3 hours (no longer) to thicken before putting on cupcakes

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