Red Velvet Cupcakes

Red Velvet Cupcakes

Sift together
2 1/2 cups cake flour
2 Tbl Dutch processed cocoa
1 tsp salt

1 1/2 C melted butter into bowl of mixer
1 1/2 C granulated sugar
1/2 tsp red food coloring
1 tsp vanilla
2 lg eggs
Add 1 Cu buttermilk
Add dry ingredients (above)
Add 1.5 tsp baking soda and 2 tsp vinegar in bowl
Add to mixer bowl

Add to lined cupcake pan
Bake at 350° for 25 minutes
Rotate halfway through

Cream cheese Frosting
10 TBL butter
8 oz creme cheese
3 C sifted confectioners sugar
1/2 tsp vanilla
> strain blueberry jam
> add 3 tbl jam into frosting
> mix well till pink
> spread with offset spatula

Serve chilled

Robert@RobertAndrews.NET

ALTERNATE RECIPE

• • DRY INGREDIENTS
• 1 C Sugar
• 1.5 C flour
• 1/2 tsp salt
• 2 tsp baking powder
• 2 TBL unsweetened cocoa powder
  • WET INGREDIENTS
• 2 tsp distilled white vinegar
• 2 tsp vanilla extract
• 1 tsp red gel food coloring
• 1 C buttermilk – room temp
• 1 egg – room temp
• 1/2 C coconut oil melted
  • FOLD TOGETHER JUST TO COMBINE
• Pour into cupcake molds (only 1/2 way up)
• Bake at 350º for about 20 minutes (clean toothpick)
• Let cool
  • PREPARE MARSHMALLOW COATING
• 1/4 C Water
• 1 packet gelatin
• 3/4 tsp vanilla
  • In your sauce pan
• Add 1/4 C water
• 1/2 C sugar
• 1/3 C light corn syrup
• a pinch of salt
  • Heat to 240º  F  (115º C)
• Drizzle into the gelatin mixture while mixing
• Beat on medium until it is fluffy and bright white
  • PIPE CREAM CHEESE FROSTING INTO CENTER
•