Week 10 - Red Velvet Cupcakes

Happy Sunday!!! I hope everyone is enjoying the beautiful fall weather and slowly getting into the Christmas spirit. I went out and got all my cookie tins and boxes for my baking :). I am getting into the spirit pretty early this year, I only need to figure out a couple more gifts and pick them up, I bought one today and next pay I will be picking up another few. I will hopefully be done Christmas shopping before the crowds get too insane.

I had a nice 3 day week, with Monday being the holiday and taking Friday off after watching a movie premier Thursday night. If anyone is interested Twilight Breaking Dawn Part 2 was amazing!! Had a great night with a good friend, it was nice sharing some laughs again after so long.

So this being my last week before starting Christmas baking recipes, I thought I would make some more cupcakes. However, these are a lot more decadent and always look gorgeous on the dessert table. I made Red Velvet cupcakes with Cream Cheese Icing. The recipe I use is super moist, and stay soft and velvety for days in my cupcake keeper. I tried a new icing for these ones and it turned out great. I find a lot of cream cheese recipes are too sweet, but this one is perfect. Now my recipe for the cupcakes is originally a 2 layer 9” cake, when made into cupcakes it makes 2 dozen, and I use a tablespoon of batter per cup.

 

Red Velvet Cupcakes

Bake: 350F       Makes: 2 dozen

2 cups all-purpose flour

2 tbsps cocoa
1 tsp salt
 ½ cup butter or margarine, softened
1½ cups granulated sugar
1 tsp vanilla extract
2 eggs
1 tbsp Red Icing Color
1 cup buttermilk
1½ tsp baking soda
1 tbsp white vinegar

Preheat oven to 350ºF. Line muffin tins with papers.

In a medium bowl, stir together flour, cocoa and salt; set aside. In large bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and red icing color; mix well. Add flour mixture alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

 

Cream Cheese Icing

2 packages (8 ounces apiece) cream cheese, at room temperature

½ cup unsalted butter, at room temperature
2½ cups confectioners' sugar, sifted
1 tsp vanilla extract
Pinch of salt

In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips:

 

The icing will be soft after all the whipping, if you want to get creative with the icing put it in the fridge for a few minutes to harden it up again.

 

 



 

Mr. VIP seems to like them :P, I brought him 8 last night and he had 3 before I left lol. I also left a bunch at home fore my family, and most disappeared before I got home. So this is one of my top recipes, that I keep close for quick desserts.

 

 

Well that's all for this week, get your note pads ready because next week starts Christmas recipes!! I can't wait, because this will be my first year making a lot of them, but I have my tins already and it should be fun. I hope everyone has a good week and gets an early shopping start.

 

 

Happy Baking!!

 

 

Sey