MAGNOLIA RED VELVET CUPCAKES W/ VANILLA BUTTERCREAM AND/OR CREAM

Magnolia Red Velvet Cupcakes W/ Vanilla Buttercream And/Or Cream image

The famous Magnolia Red Velvet Cupcakes with the original Vanilla Buttercream Frosting or try Cream Cheese Frosting for a little variation, mix-n-match, or even try swirling the two on top in a sort of ying/yang or marbled pattern...if you add a little bit of food coloring to one of them you can make a very unique treat. I've done it with hues of soft yellow, pink, purple, green, etc depending on the occasion where I was serving it!

Provided by GoldsmithLissa

Categories Dessert

Time 1h

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 19

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Ingredients

3 1/4 cups plain flour
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large eggs, room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups organic whole milk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 cup unsalted butter, softened
6 -8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
300 g cream cheese or 300 g mascarpone
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Steps:

CUPCAKES:.
Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans.
Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
ICING OPTIONS:.
Nota bene: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
VANILLA BUTTERCREAM FROSTING:.
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
CREAM CHEESE FROSTING:.
With an electric mixer, blend together cream cheese and butter until smooth.
Pour in powdered sugar, salt and vanilla extract.
Turn mixer on high and beat until light and fluffy.