CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
- Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
- For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
- Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)
These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
- Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
- For frosting:.
- Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
- Scrape down the sides and mix until smooth and creamy.
- Mix in the vanilla.
- Keep tightly covered and refrigerated until ready to use.
SOUTHERN RED VELVET CAKE
This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!
Provided by FTWRTHDAVIS
Categories Desserts Cakes Holiday Cake Recipes
Time 2h45m
Yield 16
Number Of Ingredients 20
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
- Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 49.4 g, Cholesterol 40.3 mg, Fat 19.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 7.3 g, Sodium 369.1 mg, Sugar 32.9 g
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Make and share this Red Velvet Cupcakes With Cream Cheese Frosting recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined.
- Fill paper lined muffin tins about 2/3 full. Bake for 20-22 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle of one to see if it comes out clean for doneness. Cool before frosting.
- For the frosting,.
- Mix cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until it's fluffy.
Nutrition Facts : Calories 437.8, Fat 28.4, SaturatedFat 10.5, Cholesterol 57.1, Sodium 295.1, Carbohydrate 43.8, Fiber 0.4, Sugar 33.2, Protein 3.4
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.
Provided by HawaiiChef79
Categories Dessert
Time P1DT20m
Yield 48 cupcakes, 48 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
- Cream cheese frosting:
- In a large mixing bowl, mix together butter, cream cheese and vanilla.
- Slowly add powdered sugar. Mix until smooth.
- Refrigerate until it will hold its shape.
- Red Velvet Cupcakes:.
- Preheat oven to 350 degrees.
- Line cupcake pan(s) with liners.
- In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
- Add eggs, one at a time, until well incorporated. Add oil.
- Sift together flour, cocoa powder, baking soda and salt.
- Mix together vinegar and red food coloring.
- Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
- Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
- Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
- As soon as cupcakes come out of the oven, put one cupcake in the freezer.
- Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
- Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
- ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2
HEART-SHAPED RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
A delicous treat, even though these instructions are for boxed red velvet mix, you can make your own if you want to. You can also purchase the cream cheese frosting in most superstores. A tip that is very helpful is use alot of nonstick spray, these tend to stick to the pan, and let the cakes cool for a long time so they do not fall apart.
Provided by Livster0706
Categories Dessert
Time 3h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
- Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired.
Nutrition Facts : Calories 455.2, Fat 44.8, SaturatedFat 9.1, Cholesterol 84.2, Sodium 90.8, Carbohydrate 11.3, Sugar 10.4, Protein 3.5
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