Red Velvet Cupcakes with Cream Cheese FrostingSaturday, June 29, 2013
Happy Canada Day Long Weekend to all my Canadian friends! Canada Day is a well celebrated holiday here in Canada and everyone takes part in the many festivities that take place around the country. From weekend cottage getaways, to fireworks and festivals in the city, there is always something going on to celebrate our country's birthday. My ideal Canada Day tribute would be to eat through a poutine cake topped with bacon and maple syrup but I figured that might be a tad extreme. Instead I ended up making these red velvet cupcakes topped with cream cheese frosting!
Red velvet cupcakes are one of my favourite types of cupcake and this recipe is definitely one of the best red velvet cupcakes I've tried out. The outcome is a flavourful fluffy cupcake with a rich buttery cream cheese frosting. They are highly addictive and out of the 12 cupcakes this recipe produced I think there's only 5 left..and I made them TODAY! I might make another batch for the actual holiday on Monday since they were such a hit.
Red Velvet Cupcakes with Cream Cheese Frosting
makes 12 cupcakes
For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar
For the Cream Cheese Frosting:
4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.