Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, red velvet cup cakes with cream cheese frosting. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Red velvet cup cakes with cream cheese frosting is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Red velvet cup cakes with cream cheese frosting is something that I’ve loved my whole life. They’re nice and they look fantastic.
Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. I ended up making two batches of red velvet cupcakes to take to a handful of events with friends this weekend, and they were a definite hit! And both paired perfectly with that luscious cream cheese frosting.
To begin with this particular recipe, we have to prepare a few ingredients. You can have red velvet cup cakes with cream cheese frosting using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Red velvet cup cakes with cream cheese frosting:
- Prepare 2 1/2 cup flour
- Get 1 1/2 cup sugar
- Make ready 1 tsp baking soda
- Take 1 tsp salt
- Make ready 1 tsp cocoa powder
- Prepare 1 1/2 cup vegetable oil
- Take 1 cup butter milk room temperature
- Get 2 large eggs
- Take 2 tbsp red food coloring
- Make ready 1 tsp white distilled vinegar
- Take 1 tsp vanillia extract
- Get 1 lb cream cheese
- Prepare 2 stick butter
- Make ready 1 tsp vanilla extract
- Take 4 cup confectioners sugar
These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting. Really, really good red velvet cupcakes can be totally elusive, right? Some are dry, some are TOO red.
Steps to make Red velvet cup cakes with cream cheese frosting:
- pre heat oven 350 line 2(12- cup) muffin pans with cup cake paper
- in mefium mixing bowl sift together the flour, sugar, baking soda, salt and cocoa powder. in large bowl gently beat together the oil, butter milk, eggs, food coloring, and vinegar, and vanilla with hand held mixer
- add the sifted dry ingredients to the wet and mix until smooth and cimbined
- divde the batter evenly among the cupcake tins about 2/3 filled. bake in oven for about 20-22minutes, turning the pan once half way throught. test the cup cakes with a toothpick for doneness. remove from oven and cool completely before frosting
- for cream cheese frosting
- in large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. add the sugar and on low speed, beat until incorporated. increase the speed to high and mix until very light and fluffy.
But regardless of where the cake originated, red velvet cakes and cupcakes have become an American tradition that is holding on strong. Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired. These light, moist red velvet cupcakes are delicious on their own, but top them with a flavorful cream cheese frosting, and they're positively irresistible. One of my favorite cupcake flavors is red velvet. While, I know, you might be thinking, aren't red velvet.
So that’s going to wrap this up for this special food red velvet cup cakes with cream cheese frosting recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
