AUNTIE EM'S RED VELVET CUPCAKES

Auntie Em's Red Velvet Cupcakes image

Provided by Patrick Meyer

Time 1h40m

Number Of Ingredients 19

CUPCAKES
15 1/2 oz all purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp unsweetened cocoa powder
1 1/2 c vegetable oil
13 oz granulated sugar
1 1/4 c buttermilk
3 eggs
2 Tbsp plus 2 teaspoons liquid red food coloring (not gel)
1 1/4 tsp vinegar
1 1/4 tsp pure vanilla extract
1/8 c water
CREAM CHEESE FROSTING
1 1/2 lb cream cheese, at room temperature
1 lb butter, at room temperature
2 lb powdered sugar, sifted
1 Tbsp pure vanilla extract
red nonpareils, for ganish

Steps:

1. Preheat oven 350 degrees F.
2. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
3. In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
4. Line 2 6-cup jumbo cupcake pans with jumbo paper liners, scoop the batter into the liners and bake at 350 degrees F for 30-40 minutes or until the toothpick comes out clean. Let cool.
5. Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
6. The frosting can be used right away, or stored in the refrigerator up to a week.
7. Frost cooled cupcakes with the cream cheese frosting. Garnish with nonpareils.