Servings: 20
Cupcake Ingredients:
3¾ cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1¼ (10 tablespoons) sticks unsalted butter
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla
2 teaspoons red wine vinegar
1 tablespoon red food color
1½ cups buttermilk
Frosting Ingredients:
8 ounces softened unsalted butter
8 ounces softened cream cheese
2 cups powdered sugar
1 tablespoon vanilla
1 tablespoon lemon juice
Cupcake Procedure:
Preheat oven to 350º F. Combine dry ingredients and break up any lumps with a whisk. Separately in
a mixer with a paddle attachment cream butter, sugar and canola oil. Add eggs gradually, then vanilla,
vinegar and color. Alternately add dry ingredients with buttermilk, starting and ending with dry ingredients. Using cupcake liners, fill cupcake tins 2/3 full and bake until center springs back when touched.
Frosting Procedure:
Combine the butter and cream cheese in a mixer with a paddle. Gradually add sugar with mixer on low and then flavorings. Whip until light, fluffy and smooth. Spread over cooled cupcakes.
Recipe Type: AuthenticCupcake Ingredients:
3¾ cups all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1¼ (10 tablespoons) sticks unsalted butter
2 cups sugar
1 cup canola oil
3 eggs
2 teaspoons vanilla
2 teaspoons red wine vinegar
1 tablespoon red food color
1½ cups buttermilk
Frosting Ingredients:
8 ounces softened unsalted butter
8 ounces softened cream cheese
2 cups powdered sugar
1 tablespoon vanilla
1 tablespoon lemon juice
Cupcake Procedure:
Preheat oven to 350º F. Combine dry ingredients and break up any lumps with a whisk. Separately in
a mixer with a paddle attachment cream butter, sugar and canola oil. Add eggs gradually, then vanilla,
vinegar and color. Alternately add dry ingredients with buttermilk, starting and ending with dry ingredients. Using cupcake liners, fill cupcake tins 2/3 full and bake until center springs back when touched.
Frosting Procedure:
Combine the butter and cream cheese in a mixer with a paddle. Gradually add sugar with mixer on low and then flavorings. Whip until light, fluffy and smooth. Spread over cooled cupcakes.
Submitted By: Chef Katie Averill
Recipe Author: Chef Katie Averill
Chef's Background: Graduate of California Culinary Academy
Source: http://www.goodfats101.com/wp-content/uploads/RedVelvetCupcakes.pdf