CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
RED VELVET CUPCAKES
Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!
Provided by Sally
Categories Cupcakes
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
- With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
- Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
- Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
- Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)
These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
- Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
- For frosting:.
- Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
- Scrape down the sides and mix until smooth and creamy.
- Mix in the vanilla.
- Keep tightly covered and refrigerated until ready to use.
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.
Provided by HawaiiChef79
Categories Dessert
Time P1DT20m
Yield 48 cupcakes, 48 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
- Cream cheese frosting:
- In a large mixing bowl, mix together butter, cream cheese and vanilla.
- Slowly add powdered sugar. Mix until smooth.
- Refrigerate until it will hold its shape.
- Red Velvet Cupcakes:.
- Preheat oven to 350 degrees.
- Line cupcake pan(s) with liners.
- In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
- Add eggs, one at a time, until well incorporated. Add oil.
- Sift together flour, cocoa powder, baking soda and salt.
- Mix together vinegar and red food coloring.
- Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
- Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
- Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
- As soon as cupcakes come out of the oven, put one cupcake in the freezer.
- Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
- Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
- ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2
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