Are these the most popular cupcakes or what? Everyone seems to love them…I think it’s because they are red and that’s “cool.” Or possibly…just possibly it could be because they have a hint of cocoa, are super moist, and the frosting is made with cream cheese…;)
These are the perfect cupcakes to bring to a party which is exactly what I did – shout out to Shannon and Taylor again – congratulations!There are four reasons why; one: everyone loves red velvet, two: they look great, three: they are mini, and four: everyone loves red velvet…
I love this batter pourer contraption to help pour the batter into the mini cupcake liners. It’s actually made for pancakes which is what we originally used it for until I had an AHA! moment and now use it for cupcakes. However, this contraption would not work for the banana cream cupcakes because the batter is too thick. Only use this for smooth or runny batter mmmk?
Now let’s get to the best part of a red velvet cupcake – CREAM CHEESE FROSTING. I heart cream cheese and I heart frosting so I extra heart cream cheese frosting – I seriously could put my face in it, it’s soooo good. It’s also really simple – just make sure the cream cheese is at room temperature…as you can see my cream cheese was definitely at room temperature and was not holding up the way I would have liked it too, but ah heck it tasted just delightful – silky, smooth, sweet and cream cheesy.
So this is a recipe that I feel is just fabulous and I figure if it’s not broke, don’t fix it… right? I absolutely love Martha Stewart’s Cupcakes Cook Book - it’s actually very inspiring and I have learned quite a bit just reading through the recipes. I suggest you go get it or you can enter into my first GIVE AWAY!! Yes, you have a chance to win this here cook book. This is all you have to do:
1. Leave a comment about your favorite cupcake
2. Like Stuck On Sweet on Facebook
3. Follow Stuck On Sweet on Twitter
4. Follow Stuck On Sweet on Instagram
I will notify the winner on the blog in just one week! Good luck!
- 2½ cups cake flour (not self rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1½ cups sugar
- 1½ cups vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1½ teaspoons baking soda
- 2 teaspoons distilled white vinegar
- 8 ounces (2 sticks) unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 1 pound (4 cups) confectioners’ sugar, sifted
- ¾ teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To make the frosting Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
- To finish, use a small offset spatula to spread cupcakes with frosting or if you’re feeling fancy, use pastry bag with your favorite tip.
Source: Martha Stewart