Thursday, March 25, 2010

Red Velvet Cupcakes with Cream Cheese Frosting

What could be more perfect for Valentine's Day than Red Velvet Cupcakes?  Add cute Valentine's Day toppers and they are the perfect thing to give to all my Valentines.  The recipe is super easy and makes the best cupcakes and cream cheese frosting.  And look how cute they turned out.
All boxed and ready for delivery to my favorite Valentines.
Red Velvet Cupcakes
Makes 33 Cupcakes

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
1 ounce red food coloring
1 1/4 teaspoons white vinegar
1 1/4 teaspoons vanilla extract
1/8 cup water

Preheat oven to 350 degrees F.  Line cupcake pan with paper liners.  Sift together flour, baking soda, salt and cocoa powder into a bowl and set aside.

In a mixer fitted with the paddle attachment, mix oil, sugar and buttermilk until combined.  Add eggs, food coloring, vinegar, vanilla and water and mix well.  Add the dry ingredients a little bit at a time and mix on low scraping down sides occasionally and mix until just combined.  Be sure not to over mix, or the batter will come out tough.

Using an ice cream scoop, scoop the batter into the liners and bake at 350 degrees for 20 to 25 minutes or until a toothpick comes out clean. Let cool.

Cream Cheese Frosting

1 lb. cream cheese, room temperature
1/2 lb. unsalted butter, room teperature
1 lb. powdered sugar
1 1/2 teaspoons vanilla extract
Dash of salt

In a mixer fitted with the paddle attachment whip the butter and cream cheese for 5 minutes.  Set a timer, do not under beat. Gradually add the powdered sugar to the mixture and scrape down the bowl as needed.  Add the vanilla and salt and mix until combined.  Pipe frosting onto cupcakes using a decorative tip.

The frosting can be used right away or stored in the refrigerator up to a week.

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