Better Homes And Gardens Red Velvet Cupcake Recipe

Red Velvet Cupcakes Recipe

Photo credit: David Lauridsen; Food Stylist: Chelsea Zimmer; Prop Stylist: Missie Crawford

Tangy cream cheese frosting tops these crimson cupcakes.

Yields: 20

Prep Time: 0 hours 50 mins

Total Time: 1 hour 15 mins

Cupcakes

2 oz. liquid red food color

2 tbsp. unsweetened cocoa powder

2 c. all-purpose flour

1 1/2 tsp. baking soda

1 scant tsp. kosher salt

2 large eggs

1 c. buttermilk

1 tsp. pure vanilla extract

1 tsp. white vinegar

1/2 c. leaf lard, softened (or vegetable shortening)

1 1/2 c. sugar

Simple Syrup

1/2 c. sugar

1/2 c. water

Frosting

1 c. (2 sticks) unsalted butter, at room temperature

4 c. confectioners' sugar

1 1/2 tsp. pure vanilla extract

pinch kosher salt

1 lb. cream cheese, cut into 8 pieces, at room temperature

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat oven to 350 degrees F. Line two 12-cup muffin pans with 20 liners. In a bowl, mix the food color and cocoa to form a paste.
In a large bowl, whisk together the flour, baking soda, and salt. In a bowl or measuring cup, whisk together the eggs, buttermilk, vanilla and vinegar.
Using an electric mixer on medium-high speed, beat the lard and sugar in a large bowl until light and fluffy, 3 minutes.
Reduce speed to low. In three additions, alternately add the our and buttermilk mixtures. Beat in the cocoa mixture until just incorporated, 30 seconds.
Divide the mixture among the cups and bake, rotating the pans halfway through cooking, until a wooden pick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pans to a wire rack and let cool 10 minutes, then remove the cupcakes to cool completely.
While the cupcakes bake, make the simple syrup: Bring the sugar and water to a gentle boil in a saucepan and cook until the sugar dissolves, about 2 minutes; let cool.
Make the Frosting: Using an electric mixer, beat the butter and sugar in a large bowl until fluffy, 2 to 3 minutes; beat in the vanilla and salt. Add the cream cheese, one piece at a time, beating until just incorporated.
To assemble, brush the cooled cupcakes with simple syrup, then top with frosting. Decorate as desired

PER SERVING 443 CAL, 23.5 G FAT (13 G SAT FAT), 71 MG CHOL, 284 MG SOD, 4 G PRO, 56 G CAR, 0 G FIBER

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io