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Red Velvet Cupcakes
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PrintIngredients
1 ½ cup sugar
½ cup (1 stick) butter, softened
2 eggs
2 1/3 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring
½ cup butter, softened
8 ounce cream cheese, softened
2 teaspoons vanilla extract
2 ½ cups powdered sugar
Directions
- Preheat oven to 350 degrees. Line muffin tins with paper liners or spray with non-stick cooking spray.
- With an electric mixer beat the butter and sugar for 3 minutes, until light and fluffy. Add the eggs, one at a time, beating after each until incorporated.
- In a large bowl, mix together the flour, baking powder, baking soda and salt with a whisk.
- In another bowl, whisk together buttermilk, vanilla, vinegar and red food coloring.
- Add one quarter of the dry ingredients to the wet ingredients and incorporate. Continue adding the dry ingredients one quarter at a time.
- Scoop batter into muffin tin and bake in a preheated oven for 18 to 22 minutes, until a toothpick inserted comes out clean. Cool for 5 minutes in muffin tin before removing to a wire rack to cool completely.
- To prepare the frosting, cream together the butter and cream cheese for 3 minutes. Add the vanilla and incorporate. Stir in the powdered sugar and mix well. Spread or pipe on cooled cupcakes.
photo by ptm512