Something about red velvet cupcakes is just magical particularly when they are created using Georgetown Cupcake's top-notch recipe. Discover the shocking truth to understand the beloved bakery's tips for creating these crave-worthy cupcakes, then placed on an apron and obtain baking.
In The Cupcake Diaries by Katherine Kallinis Berman and Sophie Kallinis LaMontagne
Red Velvet Cupcakes With Vanilla Cream Cheese Frosting
Ingredients
For that cupcakes:
12 tablespoons unsalted butter, at 70 degrees
1 3/4 cups granulated sugar
2 large eggs
2 1/two tablespoons cacao powder, sifted
4 tablespoons no-taste red food coloring
1 teaspoon pure vanilla flavoring
1 teaspoon salt
1 1/2 cups dairy
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons sodium bicarbonate
1 1/2 teaspoons apple cider vinegar treatment
For that vanilla cream cheese frosting:
6 ounces cream cheese, at 70 degrees
4 tablespoons unsalted butter, at 70 degrees
1/4 teaspoon pure vanilla flavoring
4 cups confectioners' sugar, sifted
Directions
- For that cupcakes: Preheat the oven to 350F. Line 2 standard cupcake pans with paper baking cups.
- Within the bowl of the stand mixer fitted having a paddle attachment, cream together butter and sugar at medium speed for several-a few minutes or until light and fluffy. Lower speed and add eggs, individually, mixing gradually after each addition. In a tiny bowl, whisk together cacao powder, red food coloring, and vanilla. On low speed, gradually add this towards the stand mixer bowl, mixing until well incorporated. In a tiny bowl, combine salt and milk. On the low speed, alternate between adding another from the flour, adopted with a third from the milk, and blend. Repeat and blend until incorporated, and prevent to scrape lower the bowl when needed. In a tiny bowl, rapidly stir sodium bicarbonate and apple cider vinegar treatment together (it'll fizz!) then pour this reaction in to the batter. Mix until just incorporated.
- Utilizing a standard-size, spring-release frozen treats scooper, scoop batter in to the lined cupcake pans so each well is 2/3 full. Bake for 18-twenty minutes or until a toothpick arrives clean. Transfer the pan to some wire rack to awesome completely.
- For that frosting: Within the bowl of the stand mixer fitted having a paddle attachment beat cream cheese and butter on medium to high-speed until light and fluffy. Beat in vanilla flavoring. On the low speed, gradually add confectioners' sugar until well combined. Then beat on the high-speed not less than 2 minutes to make sure an easy and fluffy frosting.
- Transfer frosting right into a plastic piping bag fitted having a round metal tip. Make certain cupcakes are totally cooled before piping the frosting on every cupcake.
Information
Category Desserts, Cupcakes Cuisine United States Yield Makes 18-24 cupcakes
