Tuesday, October 20, 2009
These cupcakes are wonderful! I made them for my son's birthday party. We were decorating with red and blue, so I knew red velvet cupcakes would be perfect.
The recipe makes 12 cupcakes. I needed more, so I made a double batch and it doubled really easily. The cinnamon cream cheese frosting was one of the best parts. So easy to make and super delicious! The cinnamon adds a little extra flavor and I love the fun speckles throughout it.
The batter can also be made into cake, which I plan to try someday. But cupcakes are way more fun for a kid's birthday party! And eat them with some ice cream - totally to die for!
Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting
(from Joy the Baker and Hummingbird Bakery Cookbook)
4 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
2 and 1/2 Tbsp. unsweetened cocoa powder
3 Tbsp. red food coloring
1/2 tsp. vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/2 teaspoons distilled white vinegar
1. In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
2. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
4. Turn mixer to low and add salt, baking soda and white vinegar. Turn to high and beat a few more minutes.
5. Spoon batter into a paper lined cupcake baking pan and bake at 325ºF for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.
6. Let rest in the pan for 10 minutes, then place them on a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
2 and 1/3 cups powdered sugar, sifted
3 Tbsp. butter, at room temperature
4 ounces cream cheese, cold
scant 1/4 teaspoon ground cinnamon
1. Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
2. Add the cream cheese all at once and beat on medium to medium-high until incorporated. Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy. Do not over-beat as the frosting can quickly become runny.
Makes one dozen cupcakes, double recipe to make two 9-inch layer cakes. Double frosting recipe to frost a two layer 9-inch cake.