Red Velvet Cupcakes With Chocolate Cream Cheese Frosting Food

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)

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.

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING

Steps:

• For the cupcakes:.
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
• tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:.
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

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.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

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!