The first cupcake recipe I tried was a red velvet cupcake with cream cheese icing and it is a TOTAL keeper!
Before I even go into the recipe itself, I have to say that I bought a thermometer to check the temp in my crappy oven and found that, while I thought it was 25 degrees hotter than it was supposed to be, it was actually 50 degrees off. So, instead of setting the oven for 350, like the recipe said, I set it for 300. And they weren't even the tinniest bit overcooked!
Anyway, the recipe came from a blog that the Not-So-Ex and I stumbled upon today and from the second I saw the logo, which says "Beating batter and people with whisks since 2007," I knew I had found a bloggie soul mate. So everyone should definitely check out Cupcake Rehab!
RED VELVET CUPCAKES
First get together:
- 1 & ¾ cups cake flour
- ¼ cup + 2 tablespoons butter, softened
- 1 & ¼ cups sugar
- 1 & ½ large eggs*
- 3 Tbs red food coloring
- 1 Tbs + 1 ½ tsp unsweetened cocoa powder
- ¾ tsp vanilla extract
- ¾ tsp salt
- ¾ cup buttermilk
- ¾ tsp cider vinegar
- ¾ tsp baking soda
- Preheat oven to 350°F. Line pan with paper liners.
- In a small bowl, sift the cake flour and set aside.
- In a large bowl cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Fill cups ½ full and bake 20-25 minutes, Cool in pans for 10 minutes, then remove from pans and cool completely.
*Use one whole egg and then crack one in a bowl, beat it and use half.. or you can live dangerously and use two eggs.
CREAM CHEESE FROSTING
You will need:
- 8 oz. cream cheese at room temperature
- ¼ cup unsalted butter, at room temperature
- ½ tsp vanilla extract
- 2 & ½ cups confectioners sugar, sifted
- Food coloring, if desired
- In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and vanilla until creamy.
- With mixer on low speed, make ½ cup additions of sugar and beat until light and fluffy.
- Increase the speed of your mixer between each addition and if using, add food coloring. Mix until completely colored.
- Frost cooled cupcakes.