VELVET CREAM RECIPES

Name: Red Velvet Cupcakes
Prep time: 50 min
Cook time: 55 min
Total time: 2 h 15 min
Yield: 16 cupcakes
Cuisine: american
Ingredients: 15 1/2 ounces all-purpose flour; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons salt; 1 1/4 teaspoons unsweetened cocoa powder; 1 1/2 cups vegetable oil; 13 ounces granulated sugar; 1 1/4 cups buttermilk; 3 eggs; 2 tablespoons, plus 2 teaspoons red food coloring; 1 1/4 teaspoons vinegar (white or apple cider can both work); 1 1/4 teaspoons vanilla extract; 1/8 cup water; 1 1/2 pounds cream cheese, room temperature; 1 pound butter, room temperature; 2 pounds powdered sugar, sifted; 1 tablespoon vanilla extract

RED VELVET CUPCAKES RECIPE | FOOD NETWORK

Red Velvet Cupcakes Recipe | Food Network image

Provided by Food Network

Categories dessert

Total Time 2 hours 15 minutes

Prep Time 50 minutes

Cook Time 55 minutes

Yield 16 cupcakes

Number Of Ingredients 16

Ingredients

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

For the cupcakes:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:
Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.

RED VELVET CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK

Red Velvet Cupcakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 15 cupcakes

Number Of Ingredients 17

Ingredients

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

Steps:

Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

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