Red Velvet Cupcakes with Cream Cheese Frosting
Red velvet is a wonderful dessert for any holiday. It’s festive, delicious, contains chocolate, and is topped with cream cheese. It’s the perfect dessert for Gloria and Jeff's Christmas celebration in Blizzard in the Bluegrass
The Cake
- 1¼ cup unbleached flour
- 1 cup unbleached cake flour
- 3 TBS unsweetened baking cocoa
- 1 tsp baking soda
- ½ tsp salt ((Kosher or sea salt is best))
- 1½ cup dark brown sugar
- ¼ cup butter ((softened))
- 2 ea large eggs ((room temperature))
- 1 cup buttermilk
- 1 TBS white vinegar
- 1 oz red food coloring
The Frosting
- 8 oz cream cheese ((room temperature))
- ½ cup unsalted butter ((softened))
- 3¼ cup powdered sugar ((1 pound))
- 1 tsp vanilla extract
For the Cake:
Preheat oven to either 325°F (160°C)
Line 2 cupcake pans with liners OR grease and flour 2 cupcakes pans (to make 24 cupcakes)
In a bowl, whisk together the flours, cocoa, baking soda, and salt.
In a measuring cup, mix together the buttermilk, vinegar, and food coloring.
In a mixing bowl, using a mixer set to medium speed, beat together the sugar and ¼ cup butter until smooth. Add the eggs one at a time until thoroughly mixed.
Add one-third of the dry ingredients and beat until smooth. Add one-third of the wet ingredients and beat until smooth. Repeat, ending with the last of the wet ingredients.
Fill each cupcake liner until 2/3 full. Bake at 325°F (160°C) 20-25 minutes, or until toothpick inserted into the center of a cupcake comes out clean.
Remove from pans and cool on wire racks.
For the Frosting:
In a mixing bowl, beat cream cheese and butter on high heat until smooth. Gradually add the powdered sugar and beat until smooth. Beat in the vanilla.
Top each cupcake with a generous portion of frosting. If desired, top with cake crumbs or chopped pecans.
Find this and other wonderful recipes in Blizzard in the Bluegrass, book 2 in the Red Blood and Bluegrass series!
