Monday

Red Velvet Cupcakes with Vanilla Bean Frosting

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Valentine's Day, Fourth of July, Christmas, a bad day, these are perfect!


Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda


1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Cream butter and sugar until fluffy.
3. Add eggs and blend well.
4. Make a paste of cocoa and food coloring and add to the butter mixture.
5. Sift flour and salt together into this mixture.
6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.


When cooled frost with the below yummy frosting.


Vanilla Bean Cream Cheese Frosting


12 ounces or 1-1/2 packages of Philly cream cheese

1/2 stick butter

4-5 cups sifted powdered

sugarseeds of 1/2 vanilla bean

1 teaspoon vanilla extract
Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
Sift powdered sugar into a bowl or onto parchment
Beat butter and cheese at medium speed until creamy
Add 4 cups of the sugar and beat until combined
Add vanillas and beat until combined
Add more sugar until you get to the consistency and sweetness you like

Topping suitable for whatever holiday you're celebrating.