Ingredients
-
2 1/2
-
1
-
1/2
-
1 1/2
-
2
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
-
1
-
1/2
Directions
Red Velvet Cupcakes,A beautiful cupcake for Christmas — or Valentine’s Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I’m sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book “Hey There, Cupcake!” by Clare Crespo. It contains lots of decorating ideas.,I agree with some people here in that these cupcakes lack some flavour so some more cocoa would be good but apart from that I’m pleased with how these turned out. I found that the cocoa didn’t mix into the food colouring very well so added a dash of water which helped it all come together, but not into a paste. Other than that I would say the cupcakes are beautifully moist and springy which is what I look for in a cupcake. I’ll be using a different recipe for the frosting but I’m sure that will make up for the lack in cocoa,the cupcakes are overly sweet and are too soft for my liking. the are falling apart as I take them out of the baking tray
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Steps
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1
Done
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Preheat the Oven to 350 Degrees. Grease 12 Cupcake Cups or Line With Paper Liners. |
|
2
Done
|
Cream Butter and Sugar Until Fluffy. |
|
3
Done
|
Add Eggs and Blend Well. |
|
4
Done
|
Make a Paste of Cocoa and Food Coloring and Add to the Butter Mixture. |
|
5
Done
|
Sift Flour and Salt Togethr Into This Mixture. |
|
6
Done
|
One at a Time, Add the Following Ingredients: Buttermilk, Vanilla, and Water. |
|
7
Done
|
in a Small Bowl, Combine the Vinegar and the Baking Soda. Fold It Into the Cake Batter. Make Sure It's Incorporated, but Don't Beat It. |
|
8
Done
|
Pour the Batter Into the Cupcake Cups. Bake For 15 to 20 Minutes, Until the Cake Springs Back When Touched. |
|
9
Done
|
Remove from Oven and Let Cool For About 10 Minutes, Then Turn Out of Pan and Onto a Rack to Finish Cooling Completely. |
|
10
Done
|
Cream Cheese Frosting: Blend Together the Following: 1 (8-Ounce) Package Cream Cheese, Softened, 1/2 Cup Unsalted Butter, Softened, 1-1/2 Cups Powdered Sugar, and 1 Teaspoon Vanilla Extract. Blend Until Smooth. |
