Sunday, December 12, 2010

Homemade Red Velvet Cupcakes

Homemade Red Velvet Cupcakes
From the Kitchen of Amy Young


3 ⅓ C. all-purpose flour
¾ C. (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 eggs, room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 ½ tsp. vanilla extract
1 ½ tsp. salt
1 ½ C. buttermilk
1 ½ tsp. apple cider vinegar
1 ½ tsp. baking soda

Preheat oven to 350 degrees. Place muffin liners in muffin tins and spray them with cooking spray.

In large bowl, cream together the butter and sugar. Add eggs until well-combined.

In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Next, add the salt and buttermilk. Stir again. Next, add the flour little by little. Beat until all ingredients are fluffy and well-combined without overmixing.

Next, stir together the cider vinegar and baking soda in a small bowl. Add the vinegar mixture to the the batter and mix well.

Pour the batter into cupcake cups and fill them 2/3 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool.


2 8-oz packages cream cheese, softened and cut into small pieces
6 Tbsp. butter, softened and cut into small pieces
1 ½ tsp. vanilla extract
5 C. confectioners’ sugar

Cream the frosting ingredients together until smooth. Use to frost your yummy red velvet cupcakes after they’ve cooled completely.

Enjoy! You may just think your own version of the red velvet cupcakes are the best!

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