Copycat Sprinkles Red Velvet Cupcake Food
COPYCAT SPRINKLES RED VELVET CUPCAKE RECIPE
Make and share this Copycat Sprinkles Red Velvet Cupcake Recipe recipe from Food.com.
Provided by fyrehair
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
- Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
- Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
- I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.
Nutrition Facts : Calories 177.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 45.2, Sodium 155.3, Carbohydrate 23.5, Fiber 0.7, Sugar 15.6, Protein 2.5
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- In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together the butter and sugar for about 3 to 4 minutes until pale and fluffy.
- Add in the eggs one at a time, stirring after each addition. Add red food coloring and vanilla extract and mix until combined.
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- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then
- *I warmed the butter in the microwave for about 9-10 seconds on HIGH power in a small microwave safe bowl, basically you don't want it softened but not cold either. Just in between the two. Also, alternately you could use unsalted butter and add 1/4 tsp salt to the recipe. I just always keep salted butter on hand so I wanted the recipe to use salted. So if you use salted you don't need to add any salt to the recipe.
- In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blue, use a toothpick to spread if needed (it helped me get a more circular shape around the edges with its finer point).
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