Red Velvet Cupcakes With Vanilla Cream Cheese Frosting Food

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 (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.

HEART-SHAPED RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

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.

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!

MAGNOLIA RED VELVET CUPCAKES W/ VANILLA BUTTERCREAM AND/OR CREAM

Steps:

• CUPCAKES:.
• Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
• In a small bowl, sift the cake flour and set aside.
• In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
• Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
• Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans.
• Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
• Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
• Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
• ICING OPTIONS:.
• Nota bene: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
• VANILLA BUTTERCREAM FROSTING:.
• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
• Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
• CREAM CHEESE FROSTING:.
• With an electric mixer, blend together cream cheese and butter until smooth.
• Pour in powdered sugar, salt and vanilla extract.
• Turn mixer on high and beat until light and fluffy.

GAME OF THRONES RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees.
• For the cupcakes, mix dry ingredients together in one bowl and mix wet ingredients together in a second bowl. Pour the wet mixture into the dry and mix until combined. Fill lined cupcake tins until 2/3 full with batter.
• Bake cupcakes 15-20 minutes and cool completely.
• For the frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner's sugar. Add vanilla extract. Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off).
• Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off). Liberally pour red dye over the top of the frosted part of the cupcake.
• For the decoration, print 3 sets of Game of Thrones Sigils here: https://www.pinterest.com/pin/398005685788894620/.
• Glue half a skewer to a toothpick and add a sigil to each topper, insert into cupcake.
• Enjoy carefully! Lanister blood is hard to clean off of carpets.