(Adapted from a recipe by the Magnolia Bakery)
Makes 2 dozen cupcakes
3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tbs liquid red food coloring (or 2 tbs food coloring paste and 4 tbs water )
1/4 cup plus 3 tablespoons red cocoa
1/4 cup natural cocoa (like Hershey)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 375F.
Sift the cake flour into a small bowl; set aside.
Cream the butter and sugar in a large bowl until light and flufffy (with the mixer on medium speed), about five minutes. Add the eggs, one at a time, beating well after each addition.
In a medium sized bowl, whisk together the red food coloring, cocoa, and vanilla (adding a bit of water if necessary to make a smooth paste). Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Use two muffin pans, each with 12 muffin cups (1/2 cup each), and line each cup with a paper liner. Arrange the oven racks in the upper and lower thirds of the oven. Switch positions of the pans midway through baking. Bake about 20 minutes or until a tester comes out clean.
Cool the cupcakes in the pan 10 minutes, then remove and cool completely on a rack before icing. To ice, mound a generous spoon of cream cheese frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with sanding sugar.
Wednesday, June 23, 2010
Amped Up Red Velvet Cupcakes by Megan B. at Shelterrific