Wednesday, November 2, 2011

Red Velvet Cupcakes

So, the last couple of weeks, I have pretty much only posted cupcakes.  For those of you who read regularly, you know I am in charge of making about 150 cupcakes for a company awards party.  My little one bedroom apartment kitchen will be put to the test.  I have faith!  I promise to do some good non-cupcake cooking this weekend. 

1 cup flour
3 tablespoons + ½ teaspoon cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup + 1 tablespoon butter, softened
¾ cup + 2 teaspoons sugar
1 ½ eggs
1/3 cup and 1 tablespoon sour cream (full fat)
3 tablespoons + ½ teaspoon milk
1 ounce red food color
1 teaspoon vanilla extract

*Note the odd amounts of ingredients.  I reduced it by half.  Currently, it makes 20 cupcakes.

Preheat the oven to 350 degrees.  In a medium-sized bowl, combine the flour, cocoa, baking soda, and salt.

In a large bowl, using an electric mixer, beat the butter and sugar until fluffy.  Then switching to a whisk, add the eggs and mix.  Add the sour cream, milk, food color (typically whole bottle), and vanilla. 

Fill the cupcakes about ¾ of the way.  Cook for 18 minutes.

8 ounces cream cheese, softened
2 tablespoons butter, softened
2 tablespoons sour cream
1 teaspoon vanilla extract
2 ½ cups confectioners’ sugar

In a large bowl, beat the all ingredients together until smooth.  Frost the cooled cupcakes.

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