One of my favorite things to bake in my free time are cupcakes. There are so many different flavors, and you can mix and match with different frostings, fillings, and glazes. These cupcakes are personally one of my favorites, because the cupcakes are so light and fluffy. The secret is to sift the flour, which gives the cupcakes the light texture. I also fill the cupcake liners 3/4 of the way full instead of 2/3. You will have less cupcakes (around 18 or 19) this way, but they will be bigger this way. I also love the frosting, which is the perfect balance of sweetness. By using equal amounts of butter and cream cheese, the frosting will be firm enough without having to add an abundance of sugar. I recently made these for a friend's birthday, and everyone loved them. I hope you will try out this delicious recipe!
Ingredients:
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions:
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until combined.
Fill the cupcake tins about 2/3 filled, if you want 24 cupcakes. If you want bigger cupcakes, fill them up 3/4, but you will have less cupcakes. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the frosting: Beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat until incorporated. Increase the speed and beat until fluffy. Frost the cupcakes, either with a knife, offset spatula, or a piping bag.
Tips
If you don't have buttermilk, use a tablespoon of white vinegar mixed with a cup of milk in place of a cup of buttermilk.
Fill cupcake tins 3/4 of the way full to get larger cupcakes.
Feel free to adjust the amount of sugar in the frosting. Some people like the frosting more or less sweet, so adjust accordingly.
Adapted from:
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html?oc=linkback
Ingredients:
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Directions:
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin pans with cupcake papers.
Sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until combined.
Fill the cupcake tins about 2/3 filled, if you want 24 cupcakes. If you want bigger cupcakes, fill them up 3/4, but you will have less cupcakes. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the frosting: Beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat until incorporated. Increase the speed and beat until fluffy. Frost the cupcakes, either with a knife, offset spatula, or a piping bag.
Tips
If you don't have buttermilk, use a tablespoon of white vinegar mixed with a cup of milk in place of a cup of buttermilk.
Fill cupcake tins 3/4 of the way full to get larger cupcakes.
Feel free to adjust the amount of sugar in the frosting. Some people like the frosting more or less sweet, so adjust accordingly.
Adapted from:
http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html?oc=linkback