Red Velvet Cupcakes with Cream Cheese Frosting


These were nice and simple with a cute red color for the holidays.  If you want to make these ahead of time, you can bake them and freeze them (unfrosted) using these directions: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.html

Makes approx 24 cupcakes

Ingredients:
1 stick (1/2 cup) salted butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
3 tablespoons of unsweetened cocoa powder
3/4 teaspoon salt
Preheat oven to 350 degrees and line 2 cupcake / muffin pans with paper baking cups. 

In a large bowl, beat the butter, sugar and eggs with an electric mixer until light and fluffy. Mix in buttermilk, food coloring, vanilla, baking soda and vinegar. In a separate bowl, combine the flour, cocoa powder and salt and then stir into the batter just until blended. Spoon the batter into the baking cups filling 1/2 way (filling these 1/2 way will make them rise just to the top which is perfect for frosting)

Bake in the preheated oven for 18 minutes. Frost after completely cooled.  I always use this frosting recipe and added a package of cream cheese as indicated. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 


I frosted these cupcakes as shown above using a #32 wilton tip with a disposable bag and wilton red sugar sprinkles (shown below). 





"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Red Velvet Cupcakes with Cream Cheese Frosting


These were nice and simple with a cute red color for the holidays.  If you want to make these ahead of time, you can bake them and freeze them (unfrosted) using these directions: http://www.christineiscooking.com/2011/07/freezer-burn-saving-your-food-without.html

Makes approx 24 cupcakes

Ingredients:
1 stick (1/2 cup) salted butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
3 tablespoons of unsweetened cocoa powder
3/4 teaspoon salt
Preheat oven to 350 degrees and line 2 cupcake / muffin pans with paper baking cups. 

In a large bowl, beat the butter, sugar and eggs with an electric mixer until light and fluffy. Mix in buttermilk, food coloring, vanilla, baking soda and vinegar. In a separate bowl, combine the flour, cocoa powder and salt and then stir into the batter just until blended. Spoon the batter into the baking cups filling 1/2 way (filling these 1/2 way will make them rise just to the top which is perfect for frosting)

Bake in the preheated oven for 18 minutes. Frost after completely cooled.  I always use this frosting recipe and added a package of cream cheese as indicated. http://www.christineiscooking.com/2011/11/buttercream-frosting-oamc.html 


I frosted these cupcakes as shown above using a #32 wilton tip with a disposable bag and wilton red sugar sprinkles (shown below). 





"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

On Twitter at http://twitter.com/#!/christinecooks1

Copyright 2011 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine