2/14/2012

Red Velvet Cupcakes with Cream Cheese Frosting

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Cupcakes. They've been the subject of TV shows, blogs, commercials, cult utopian communities, etc. It seems that those in the know have relegated the cupcake to the dustbin of food history. To that I say, "Really?!?"  First of all, cake is good and is never going away.  That is a fact I can be pretty sure of.  Secondly-- Do any of these culinary trend setters have kids?

I have a first grader (and a six and seventh grader) that needed a treat for Valentine's Day.  That calls for a compact goody.   I make cupcakes out of the house for local customers that are in need of tasty cakes (more on that can of worms at a later time).  Whether it is a charity event, a school birthday treat, or a house party, the fun and versatility offered by a cupcake is unmatched.


Now let's talk about these ruby jewels.  Red Velvet-- you are either in the "eh" or the "yes, please" category.  Those that are in the "eh" are generally disappointed with the lack of cocoa flavor. But a true red velvet is not about the cocoa.  It is simply a really tasty red cake.  And with a sweet cream cheese frosting that is further flavored by some marshmallow fluff, I am most certainly in the "yes, please" category!

Printable Recipe


Red Velvet Cupcakes with Cream Cheese Frosting
makes 2 1/2 dozen

For the Cupcakes
2 1/2 cups cake flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) unsalted butter at room temperature
2 cups granulated sugar
2 extra large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 Tablespoon white distilled vinegar
2 Tablespoons liquid red food coloring

For the Frosting
8 ounces brick cream cheese
1/2 cup (4 ounces) unsalted butter at room temperature
1 pound confectioners' sugar
1 cup marshmallow fluff

For the Cupcakes
Preheat the oven to 350° F.  Line (12-cup) muffin pans with liners; set aside. In a medium bowl, whisk together the cake flour, cocoa powder, salt, baking powder, and baking soda; set aside

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs and mix until combined.  Using a rubber spatula, scrape down the sides of the bowl.  Add the vanilla, vinegar, and food coloring; mix until combined.  Alternately, add the flour mixture and the buttermilk, beginning and ending with the flour, mixing just until combined.  Scoop the batter evenly into the prepared pans.  (I use a generous 1-ounce ice cream scoop).  Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.  Allow the cupcakes to cool in the pan for 5 minutes.  Remove the cupcakes from the pans and transfer to a wire rack to cool completely before frosting.

For the Frosting
In the bowl of a stand mixer fitted with the paddle attachment, blend the cream cheese and butter.  With the mixer on low, gradually add the confectioners' sugar.  Add the marshmallow fluff and beat until smooth.

Using a piping bag or an off set spatula, frost the cooled cupcakes.  Enjoy!

Source: Adapted from The Comfort Table, by Katie Lee Joel

12 comments:

  1. Stunning pictures! Cupcakes are not only great for the children, but also for your Dad and me. They are the perfect serving size for a sweet snack or dessert. Do these freeze as well as your other cupcakes? They are almost too pretty to eat.

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    Replies
    1. I can't say about the freezer, Mom. Ours disappear rather quickly. Let me know how it works if you try it:)

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  2. yum! who doesn't love these?

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  3. Amazing, they do taste good when you freeze them as well. Love it!

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  4. A little off the topic (but at least the same frosting!), but do you recommend any particular recipe for carrot cake? Thanks!

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  5. Hope to be sharing a carrot cake recipe soon:)

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  6. Making cuppies for my Mom's birthday soon, sadly she's not a Red Velvet Cake fan....would love to try this frosting on banana cupcakes! Thank you for sharing!

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  7. Another chocolatey goodness dessert. 

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  8. I tried these lovely cupcakes exactly as written and they all fell flat, took extra time to cook, but tasted really great. What did I do wrong?
    I'd like to re-do these and get it right--
    Lori

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    Replies
    1. There could be several reasons why your cupcakes went flat. Oven temperature and mixing. If your oven is too hot or too cold that could be a problem. Over or under mixing is also a culprit. I am glad they tasted great!

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  9. Your Red Velvet Cupcakes look so great and yummy.I've featured this recipes on my blog! I hope you agree with that, but if you don't, please contact me and I will remove it. All the best.


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    Replies
    1. Thank you for sharing with your readers.

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