red velvet cupcakes with cream cheese icing recipe

I found the recipe on several other sites with 1 and 1/2 sticks of butter listed - this is what I used and the cupcakes are perfectly rich and moist. There's a few comments in other reviews about doubling the butter (to 1 1/2 cups), but this is not necessary. When I halved the recipe and frosting, I had just enough for 24 perfectly proportioned cupcakes. Some observations - this recipe makes way more than 24 cupcakes (around 40 overfull cups by my count). Great red velvet recipe - frosting compliments it beautifully. I will make these again and I would not skip the time consuming frosting under any circumstances. Rave reviews and better still, I LOVED them. BUT.they were completely amazing!!! I loved the texture and flavor of the cupcake and the frosting was over the top.I thought about using a simpler frosting.but I went for it and I am so happy I did. So I can't imagine why I tried them when I had a party for 40. It took me a few years to make these after identifying this recipe as 'need to try'. The rose cakes come out bright red, light, fluffy, and moist. I have the Nordic Ware rosebud cake pan, which these bake in beautifully. Finally I found this recipe again and made it for Valentine's day. I had been making other recipes on this site in the meantime, but they were never the same. I remembered how moist, chocolatey, and bright red these cakes are. I made this recipe about 5 years ago, and then could not find it again for the life of me. Is it possible to add additional cocoa powder and if so, would I reduce the amount of flour by the amount of additional cocoa powder added? Thanks! I would like to use this recipe as a black velvet cupcake. I have made this recipe several times and it is always delicious.

Here lies the way to flawless Red Velvet cake! I'll be searching for an alternative recipe next time I want to make red velvet. I made these for a kids' birthday party, and they ate them, but they'll eat anything sweet. The frosting recipe was good and made the cupcakes edible. The cupcakes came out dry and very bland. When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting.

Remove from the pans and cool completely on a wire rack. Let the layers cool in the pans for 1 hour. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Step 4ĭivide the batter among the prepared pans. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. In a small bowl, stir together the cider vinegar and baking soda. With each addition, beat until the ingredients are incorporated, but do not overbeat. Add to the batter in three parts alternating with the flour. In a measuring cup, stir the salt into the buttermilk. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add the eggs, one at a time, beating well after each addition. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. To make the cake: In a small bowl, sift the cake flour and set aside. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

Red velvet cupcakes with cream cheese icing recipe