Thursday, September 16, 2010

Mini Red Velvet Cupcakes

I had been reading about Cake Man Raven’s Red Velvet on different blogs and decided it was time to give it a shot!  I decided to change it up and make little mini cupcakes instead of a large cake… excellent decision! Thanks to the lovely Freebie Pyrex tools I received, this recipe was a breeze!

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Mini Red Velvet Cupcakes

Recipe from: Cake Man Raven

Ingredients:

For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder (I did 2 TBS to give it a darker color)
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

Directions:

For the Cupcakes:
Preheat the oven to 350 degrees F. Line the mini cupcake tins with papers (i used two pans). In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Fill mini muffin tins about 2/3 of the way up. Place the pans into the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until a toothpick inserted in the center of the cakes comes out clean, about 10-12 minutes. Remove the cupcakes from the oven and invert them onto a cooling rack and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely. Then Pipe Frosting On.

For the Frosting:
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula). Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


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3 Responses to “Mini Red Velvet Cupcakes”

  1. 1

    katieshobbie — September 16, 2010 @ 7:39 pm

    i want that in my mouth…like NOW!

  2. 2

    notyet100 — September 16, 2010 @ 8:10 pm

    yummmmmm

  3. 3

    blackbookkitchendiaries — September 17, 2010 @ 11:59 am

    so pretty and look so irresistable:)

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