I'm a little bit southern...right? I've lived in Texas, Mississippi, Alabama & South Carolina. So I think I'm entiled to say I'm a southern girl, even if I have replaced "ya'll" with "you guys", and I've never used the term "cut on the light". I'm still souther where it counts...the food.
These little red velvet cupcakes are melt in your mouth yummy!
Ya'll really have to try them.
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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
(Recipe addapted from Cuisine at Home.)
3 ½ C. all purpose flour
3 T. coco powder
1 ½ t. each; baking soda, salt, cinnamon
2 C. sugar
3 eggs
2 C. veg. oil
2 oz. red food color
1 ½ t. vanilla extract
1 ½ C. buttermilk
1 ½ t. white vinegar
1. Preheat oven to 350; line muffin tins with paper liners or spray with non-stick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
4. Mix ½ the dry ingredients into butter mixture, followed by the buttermilk and vinegar, and then remaining dry ingredients; blend just until incorporated.
5. Fill liners to the top with batter and bake until toothpick inserted in center, comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then, when cool, frost with cream cheese frosting. You can dust with coco powder for garnish if you wish.
(Makes 24 full size cupcakes or 75 mini cupcakes. If baking mini-cupcakes, bake for 15 minutes at 350.)
The original recipe called for 1 ½ t. espresso powder instead of cinnamon. I don’t particularly care for the coffee taste nor do I keep espresso powder on hand. I replaced the espresso powder with cinnamon.
CREAM CHEESE FROSTING
3 ½ C. all purpose flour
3 T. coco powder
1 ½ t. each; baking soda, salt, cinnamon
2 C. sugar
3 eggs
2 C. veg. oil
2 oz. red food color
1 ½ t. vanilla extract
1 ½ C. buttermilk
1 ½ t. white vinegar
1. Preheat oven to 350; line muffin tins with paper liners or spray with non-stick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated.
4. Mix ½ the dry ingredients into butter mixture, followed by the buttermilk and vinegar, and then remaining dry ingredients; blend just until incorporated.
5. Fill liners to the top with batter and bake until toothpick inserted in center, comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then, when cool, frost with cream cheese frosting. You can dust with coco powder for garnish if you wish.
(Makes 24 full size cupcakes or 75 mini cupcakes. If baking mini-cupcakes, bake for 15 minutes at 350.)
The original recipe called for 1 ½ t. espresso powder instead of cinnamon. I don’t particularly care for the coffee taste nor do I keep espresso powder on hand. I replaced the espresso powder with cinnamon.
CREAM CHEESE FROSTING
(Mindi original)
1 pkg. 8 oz. cream cheese softened
¼ C. butter softened
2 t. vanilla
4 C.+ powdered sugar
Milk
1. Cream together the cream cheese, butter and vanilla.
2. Mix in 4 cups powdered sugar.
3. Add about ¼ C. milk and blend until combined.
4. Continue to add powdered sugar and milk until desired frosting consistency.
1 pkg. 8 oz. cream cheese softened
¼ C. butter softened
2 t. vanilla
4 C.+ powdered sugar
Milk
1. Cream together the cream cheese, butter and vanilla.
2. Mix in 4 cups powdered sugar.
3. Add about ¼ C. milk and blend until combined.
4. Continue to add powdered sugar and milk until desired frosting consistency.
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