Red Velvet

February 4, 2018

Just in time to start thinking about treating your sweeties on Valentine's Day - these Red Velvet Cupcakes, from the 'Sprinkles' cookbook are just the ticket!

In medium bowl mix
1 1/2 c. flour
3 tbsp cocoa
1 tsp. b. soda
1 tsp. fine sea salt
set aside


In small bowl stir together
2/3 c. buttermilk
1 3/4 tsp white vinegar
1 tsp. vanilla
3/4 tsp. red gel food coloring


In the bowl of a stand mixer. beat
1 1/4 sticks unsalted butter - softened (about 10 tbsp)
1 c. plus 2 tbsp sugar
until light and fluffy (about 2-3 minutes)

Reduce speed and add in
2 lg. eggs, 1 at a time, beating until creamy - about 1-2 minutes


Slowly add in the 1/2 the flour mixture, then the buttermilk mixture and the rest of the flour, beating until just blended after each addition.


Divide the batter evenly into 12 baking cups (you can use cupcake liners or if you have the Le Creuset non stick muffin tin, you don't need to do anything - just fill)


Bake for about 15 minutes or until toothpick comes out clean or tops bounce back when gently pressed.


Cream Cheese Icicng

1 pkg 8 oz cream cheese (softened)
1 stick unsalted butter (softened) (1/2 c.)
1/8 tsp fine sea salt
Beat together until light and fluffy - about 2 minutes

Reduce speed and gradually add in
3 1/3 c. icing sugar (confectioners sugar)
1/2 tsp. pure vanilla

Beat until fully blended - and you are ready to ice the cupcakes!


Optional - white chocolate gratings for the top (I used a block - using a vegetable peeler, I 'peeled' the chocolate to get small swirls)





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