Magnolia Red Velvet Cupcakes W/ Vanilla Buttercream And/Or Cream
- Ready In:
- 1hr
- Ingredients:
- 19
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
-
Cupcakes
- 3 1⁄4 cups plain flour
- 3⁄4 cup unsalted butter, softened
- 2 1⁄2 cups sugar
- 3 large eggs, room temperature
- 6 tablespoons red food coloring
- 3 tablespoons unsweetened cocoa
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups organic whole milk
- 1 1⁄2 teaspoons cider vinegar
- 1 1⁄2 teaspoons baking soda
-
VANILLA BUTTERCREAM FROSTING
- 1 cup unsalted butter, softened
- 6 -8 cups confectioners' sugar
- 1⁄2 cup milk
- 2 teaspoons vanilla extract
-
CREAM CHEESE FROSTING
- 300 g cream cheese or 300 g mascarpone
- 1⁄3 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
directions
- CUPCAKES:.
- Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
- In a small bowl, sift the cake flour and set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
- Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
- Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans.
- Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
- Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
- Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
- ICING OPTIONS:.
- Nota bene: Use and store the icing at room temperature because icing will set if chilled. Icing can be stored in an airtight container for up to 3 days.
- VANILLA BUTTERCREAM FROSTING:.
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly.
- CREAM CHEESE FROSTING:.
- With an electric mixer, blend together cream cheese and butter until smooth.
- Pour in powdered sugar, salt and vanilla extract.
- Turn mixer on high and beat until light and fluffy.
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RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>