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THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING #desserts #cakes #cupcakes #frosting #easy

 THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING #desserts #cakes #cupcakes #frosting #easy

The BEST Red Velvet Cupcakes are a light cake with an excellent red shading and a slight chocolate enhance with a little tang from the buttermilk. They are flawlessly clammy and topped with cream cheddar icing. You will concur that these are the best!

At the point when I was youthful, I had never known about, or seen, a red velvet cupcake. It wasn't until I was a grown-up when I initially found red velvet cake. Truly, I think I originally observed a red velvet cake on a scene of Paula Deen on T.V. what's more, I needed to attempt this fascinating cake immediately.

From the minute I initially tasted red velvet cake, it in a flash turned into my most loved is still, right up 'til today, my preferred kind of cake.

Sometime in the past I was making another red velvet cake formula consistently. I needed to compensate for some recent setbacks, isn't that so? I attempted a great many plans and none contrasted with this one. It is a light cake with a lovely red shading and a slight chocolate season with a little tang from the buttermilk. Red velvet cake isn't intended to have a too solid chocolate enhance.

 THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING #desserts #cakes #cupcakes #frosting #easy

Also try our recipe : Italian Cream Cupcakes #desserts #cakes #cupcakes #recipes #snack

Ingredients :

  • 3 1/3 c. cake flour not self-rising
  • 3/4 c. 12 Tbl. unsalted butter, room temperature
  • 2 1/4 c. sugar
  • 3 large eggs room temperature
  • 2 Tbl. liquid red food coloring
  • 3 Tbl. unsweetened cocoa powder
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. salt
  • 1 1/2 c. buttermilk
  • 1 1/2 tsp. white vinegar
  • 1 1/2 tsp. baking soda

Cream Cheese Frosting:

  • 1 c. 2 sticks unsalted butter, room temperature
  • 1 8 oz. pkg. cream cheese, room temperature
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 4 1/2 c. powdered sugar
  • 1 Tbl. milk plus more if needed

Instructions :

  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the [url:1]bowl of a stand mixer[/url], combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a [url:2]small bowl[/url], whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
  2. Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
  3. For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
  4. *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.


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