Red Velvet Cupcakes with Creole Cream Cheese Frosting
joan
ingredients
- Cupcakes
- 1 1/3 C flour
- 2 T unsweetened cocoa powder
- 3/4 t baking powder
- 1/4 t each baking soda and salt
- 1 stick unsalted butter, softened
- 3/4 C sugar
- 2 large eggs
- 1/2 C buttermilk
- 1 T red food coloring
- 1 t vanilla
- 1/2 t vinegar
- Frosting
- 8oz. package cream cheese, softened with 1 t lemon juice stirred in
- 4 T unsalted butter, softened
- 1 1/2 C confectioner’s sugar
- 1/2 t vanilla
directions
- 1
Cupcakes
- 2
Heat oven to 350°. Line 12-cup muffin pan with paper liners. In a small bowl, whisk flour, cocoa, baking powder, baking soda and salt. In a large bowl, with mixer on medium speed, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time. In a separate bowl, combine buttermilk, food coloring, vanilla and vinegar. With mixer on low, beat in flour mixture in thirds, alternating with buttermilk mixture, until blended. Beat 2 minutes, scraping bowl occasionally, until batter is smooth.Divide batter evenly among muffin cups.
- 3
Bake 18 to 22 minutes until a pick inserted into cupcake comes out clean. Let cool in pan 5 minutes and then transfer to a wire rack.
- 4
Frosting
- 5
In a large bowl, mixer on medium, beat cream cheese and butter until well blended. Add confectioner’s sugar and vanilla and beat until smooth and fluffy. Frost cupcakes and refrigerate to firm up frosting. Bring to room temperature prior to serving.
Source: joan
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