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Red Velvet Cupcakes/Vanilla Butter Cream




Source of Recipe


South Florida Sun-Sentinel (a So Fl Restauranteer's favorite recipe)


Recipe Introduction


Sprinkle cupcakes with chopped nuts or edible glitter and candied flowers, if desired.



Recipe Link: http://sun-sentinel.com

List of Ingredients




Red Velvet Cupcake Batter:

1/2 cup unsalted butter, softened
1-1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
1/4 cup red food coloring
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/4 cup water


Vanilla Butter Cream Frosting:

1/2 cup butter
1 (16-ounce) box confectioners' sugar
3 tablespoons 1 percent milk
2 teaspoons vanilla extract


Recipe



To make cupcakes: Preheat the oven to 350 degrees. Line 18 medium cupcake cups with paper liners.

Using an electric mixer on medium speed, cream the butter and sugar until fluffy. Add the eggs and beat well.

Combine the cocoa powder and food coloring. Add the paste to the butter mixture and mix to combine.

Sift flour, salt and baking soda together and add to the butter mixture. Mix to combine.

One at a time, add the following ingredients in this order folding it into the batter just until incorporated; do not overmix: sour cream, vanilla, vinegar and water. Pour the batter into the cupcake pans.

Bake 20 minutes or until the cupcakes spring back when gently touched. Remove from oven and let cool about 10 minutes in pans; turn the cupcakes out of the pans onto a wire rack.

To make frosting: Beat all ingredients together in a medium bowl with mixer on medium-low speed until blended. Increase speed to high; beat until smooth and fluffy. Use to frost cooled cupcakes. Makes 18 medium cupcakes.