Sunday, 11 August 2013
BRIGHT RED VELVET CUPCAKES
From time time I change up my Red Velvet Cupcake recipe. Sometimes I like the red to have a little more pop, other times I like the Red Velvet to have a sexy chocolate character.
The frosting, as is with most of my Red Velvet creations, is Brown Sugar Cream Cheese Frosting.
Bright Red Velvet Cupcakes
Print this Recipe!
2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
scant 1 cup milk
1 Tablespoon red food coloring
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Put a rack in the center of the oven and preheat oven to 350 degrees F. Line a muffin tin with cupcake liners and set aside.
Sift together flour, baking powder and salt into a bowl. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs one at a time, beating for 1 minute in between each addition. Beat in vanilla. Reduce speed to low and add flour mixture alternately with the milk and red dye in 3 batches, beginning and ending with the flour mixture and beating until just incorporated.
Bake at 350 for 15-18 minutes, or until the cakes a pick inserted in the center of the cakes comes out clean. Let cool for 10 minutes then remove cupcakes from muffin tin and let cool on a wire rack.
Frost with Brown Sugar Cream Cheese Frosting.
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