This Red Velvet cupcake recipe is dedicated to Jamie Brooke Israel. I made red velvet cupcakes for her first Birthday in LA, Jamie is originally from Chicago and took a big step to move to LA with her 2 loving dogs.
I heard that she loves Red Velvet cupcakes . “Happy Birthday Jamie”. May all your wishes and dreams come true. Have a wonderful fun day!
Directions: For cupcakes
Set oven at 350 degrees. Bake cupcakes for 15-18
In a bowl, sift cake flour and set aside.
Mix at medium speed using an electric mixer, cream butter & sugar until fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each egg is added
Whisk together red food coloring, cocoa and vanilla in a small bowl than add mixture to batter and mix well.
Add salt & buttermilk. Add to cake batter in two parts alternating with flour.
Mix until ingredients are incorporated, but do not over-beat.
Stir together cider vinegar and baking soda in a small bowl
Using a rubber spatula, scrape down the batter in the bowl, making sure ingredients are well blended and batter has no lumps.
Pour mix batter into cupcake pan using cupcake paper cups.
Bake about 15 – 18 minutes
Cool cupcakes before adding frosting. Mix cream cheese frosting.
Frost the cupcakes after the cupcakes are fully cool. Use your imagination to decorate.
Makes 15-25 cupcakes.
Ingredients & Directions for Cream Cheese frosting:-
6 ounces butter, softened
8 ounces confectioner’s sugar, sifted
pinch of sea salt
1 teaspoon clear vanilla extract (optional clear keeps frosting lighter) or use vanilla pure extract.
1. To keep it smooth and dense, paddle cream cheese in bowl of standing mixer on medium speed until smooth.
Add butter to mixer and mix on medium speed until smooth.
Now add cream cheese back into the butter, avoid “whipping” the mixture.
Add confectioner’s sugar, salt, vanilla. Paddle until smooth. Set a side until ready to use. Wait until the cupcake are completely cool before frosting
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