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
