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MICHY'S RED VELVET CUPCAKES




Source of Recipe


Miami Herald: Cook's Corner


Recipe Introduction


Q: The purpose of writing you is to ask if there is any way we could get the recipe for the red velvet cupcake Michy's had on its Miami Spice menu. It was one of the best desserts I've ever had.

A: The forever gracious Michelle Bernstein says she is ``always willing to share a good recipe with friends. Her interpretation of the classic red velvet cake is delightful in taste and texture. You'll need a full new bottle of red food coloring to achieve the luscious shade of mahogany that makes these cupcakes distinctive.


Recipe Link: http://http://www.miamiherald.com/tropical_life/story/234590.html

List of Ingredients





• ½ cup unsalted butter, softened

• 1 ½ cups sugar

• 2 eggs

• 2 tablespoons cocoa powder

• 2 ounces red food coloring

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 cup sour cream

• 1 teaspoon vanilla extract

• 1 teaspoon red wine vinegar

• ¼ cup buttermilk



Recipe



Heat the oven to 350 degrees. Cream the butter and sugar until fluffy. Add eggs and blend well. Make a paste of the cocoa powder and the food coloring, add to the butter mixture. Sift the flour, salt and baking soda together and add to the mixture. Mixing throughout each addition, add the sour cream, vanilla, vinegar and buttermilk. Fold it into the cake batter. Mix until incorporated but do not over-mix.

Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched. 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. Frost when cooled (recipe follows). Makes 18 cupcakes.


VANILLA CREAM CHEESE FROSTING

• ½ cup butter

• 1 block (8 ounces) Philadelphia cream cheese, softened

• 1 teaspoon vanilla

• 1 pound confectioners' sugar, sifted

• 1 tablespoon milk

Combine butter, cream cheese and vanilla in large bowl and beat until well blended. Add powdered sugar and milk gradually, beating well to incorporate. Will frost 18 cupcakes lavishly.