Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 2 h 33 min
Cook time: 2 h 33 min
Total time: 2 h 33 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters butter, softened; 3 Tbsps butter; 237 milliliters whole buttermilk; 473 milliliters ounces cake flour (about; 227 grams block 1/3-less-fat cream cheese; 0 teaspoons cream of tartar; 3 larges egg whites; 2 larges egg yolks; 24 servings Red food color paste; 473 milliliters powdered sugar; 28 grams red food coloring; 0 teaspoons salt; 1 teaspoons salt; 296 milliliters sugar; 59 milliliters unsweetened cocoa; 0 teaspoons vanilla extract; 1 teaspoon vanilla extract

The recipe Red Velvet Cupcakes could satisfy your American craving in about 2 hours and 33 minutes. This recipe serves 24. One serving contains 189 calories, 4g of protein, and 6g of fat. Not valentin day will be even more special with this recipe. A mixture of food color paste, cream of tartar, cake flour, and a handful of other ingredients are all it takes to make this recipe so delicious. Rose Velvet, actually.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, 1/2 teaspoon salt, baking soda, baking powder, and cocoa.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended.

Ingredients you will need

Butter

Sugar

Equipment you will use

Blender

Bowl

Add egg yolks, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Reduce mixer speed to low.

Ingredients you will need

Vanilla Extract

Egg Yolk

Equipment you will use

Blender

Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Stir in red food coloring. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.

Ingredients you will need

Red Food Color

Cream Of Tartar

Buttermilk

Egg Whites

Butter

All Purpose Flour

Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups.

Ingredients you will need

Baking Spray

Cupcakes

Equipment you will use

Muffin Liners

Bake at 350 for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes.

Equipment you will use

Oven

Remove from pans; cool completely on wire racks.

To prepare frosting, place 3 tablespoons butter and cream cheese in a large bowl, and beat with a mixer at medium-high speed until smooth.

Ingredients you will need

Cream Cheese

Frosting

Butter

Equipment you will use

Blender

Bowl

Add powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth.

Ingredients you will need

Powdered Sugar

Vanilla

Salt

Add red food color paste to icing; stir.

Ingredients you will need

Red Food Color

Icing

Place frosting in a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes.

Ingredients you will need

Cupcakes

Frosting

Equipment you will use

Ziploc Bags

Stylish Swirls. Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.

Ingredients you will need

Red Food Color

Frosting