Valentine’s Day is upon us and for a great recipe, try making red velvet cupcakes. Your sweetheart will love the delicious sweet cake iced with a creamy cream cheese frosting.
Sprinkle each cupcake with mini candy hearts or red colored sugar; and for the 4th of July make them again and top the icing with delicious Driscolls blueberries. The cupcake makes for a very colorful confection.
- 1/2 C sugar
- 1/2 C butter, softened
- 2 eggs, room temperature
- 2 1/3 C cake flour
- 2 T Dutch-processed cocoa powder
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1 C buttermilk
- 1 ½ T red food coloring
- 1 t vanilla extract
- 1/2 C butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 - 3 C powdered sugar
- 1 t vanilla extract
- Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.
- Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.
- In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.
- Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
- Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.
- Allow to cool for one minute in the pan then transfer to a wire rack to cool completely.
- Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add the vanilla extract and mix.
- Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.
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