Red Velvet & Cream Cheese Cupcakes

Post on 05-Mar-2016

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Deliciously moist red velvet cupcakes are an all-occasion favorite. The cream cheese frosting is so delightful, you might want to make a double batch to pile high on top. These have a full flavor taste that even kids will love, but have lower calories & fat by switching out buttermilk with 2% milk and lemon juice.

TRANSCRIPT

Makes 24 cupcakesRED VELVET CUPCAKES 2 1/4 cupAll-Purpose Flour 1/2 cupUnsweetened Cocoa Powder1 tspBaking Soda1/2 tspSalt1 cup Butter, Softened 2 1/4 cupsSugar4 Eggs1 cup Light Sour Cream1/2 cup 2% Milk2 tsp Lemon Juice1 oz Red Food Coloring4 tsp Pure Vanilla Extract1. Preheat oven to 350 degrees F. 2. Place 24 paper liners in muffin pans.3. In a medium bowl, mix flour, cocoa powder, baking soda and salt. 4. In a separate large bowl, beat butter, sugar and eggs for 5 minutes. 5. Mix in sour cream, milk, food color and vanilla.6. Gradually beat in dry ingredients from step 3. 7. Spoon batter into paper liners.8. Bake 18-22 minutes. Cupcakes are done when a toothpick inserted into the center comes out clean. 9. Cool on wire rack for 5 minutes.10. Remove cupcakes from pans & cool completely before frosting. CREAM CHEESE FROSTING 8 oz Cream Cheese,Cold1/4 cup Butter,Cold2 tbsp Sour Cream2 tsp Vanilla Extract4 cups Confectioners Sugar1. Combine all ingredients in a large bowl. 2. Gradually beat in confectioners sugar. 3. Beat on high for 5 minutes, until fluffy. 4. Spread or pipe on cooled cupcakes.