Red Wine Cupcakes With Cream Cheese Frosting Food

RED WINE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes, substituting 1/3 cup wine for the oil. Cool completely.
• Meanwhile, cook granulated sugar and remaining wine in saucepan on medium heat 15 to 18 min. or until reduced to thin glaze, stirring occasionally. Cool completely.
• Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in powdered sugar; spread onto cupcakes. Drizzle with wine syrup.

RED VELVET CUPCAKES WITH ALMOND CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
• Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
• In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
• Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
• Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
• In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.

MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
• Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
• Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
• Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.