Red Velvet Cupcakes With Cream Cheese Frosting
- Ready In:
- 24hrs 20mins
- Ingredients:
- 15
- Yields:
-
48 cupcakes
- Serves:
- 48
ingredients
-
Cream Cheese Frosting
- 4 cups unsalted butter
- 2 tablespoons real vanilla extract
- 5 lbs cream cheese (I recommend Philadelphia brand)
- 4 lbs powdered sugar, sifted
-
Red Velvet Cupcakes
- 4 cups unsalted butter
- 6 cups sugar
- 8 large eggs
- 1⁄2 cup oil
- 10 cups cake flour
- 10 tablespoons cocoa powder
- 4 teaspoons baking soda
- 1 teaspoon salt
- 4 cups buttermilk
- 1⁄2 cup red food coloring
- 4 tablespoons white vinegar or 4 tablespoons apple cider vinegar
directions
- NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
-
Cream cheese frosting:
- In a large mixing bowl, mix together butter, cream cheese and vanilla.
- Slowly add powdered sugar. Mix until smooth.
- Refrigerate until it will hold its shape.
- Red Velvet Cupcakes:.
- Preheat oven to 350 degrees.
- Line cupcake pan(s) with liners.
- In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
- Add eggs, one at a time, until well incorporated. Add oil.
- Sift together flour, cocoa powder, baking soda and salt.
- Mix together vinegar and red food coloring.
- Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
- Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
- Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
- As soon as cupcakes come out of the oven, put one cupcake in the freezer.
- Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
- Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
- ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Aloha!
<br>My name is Steve, and I am from Hawaii. I grew up in the kitchen. I am 29 years old. I have traveled throughout Asia, Europe and the United States, so I do have a different pallet than most. I like good, honest grub (yes, the restaurant in Tokyo, and just good food too).
<br>
<br>So, just a personal pet peeve right now... I get so angry when I read reviews like this...
<br>
<br>This turned out well but it's not particularly creamy, I'd say thick but not creamy. I substituted 1/2 cup of the milk with soy milk and I can't taste the difference. I also reduced the sugar to 1/3 cup and it is the perfect amount of sweetness. I added 1/4 c of raisins or more, because it's just not the same without them. I added some cinnamon too, and used half the amount of nutmeg. I think the reviewers who doubled the custard part had the right idea, but with all the alterations, I think I'll try a different pudding recipe next time. Thanks for sharing, though. (She gave the recipe 3 stars)
<br>
<br>Now is it just me or did she basically change the recipe sooooooo much that it became something new? If I were to make all the changes that this person did, I wouldn't have rated, just leave a private message.... But come on! If you review a recipe, review the recipe posted, not make major changes and then review!
<br>
<br>Other than that, I am working on a cookbook of my favorite recipes for my family. I'm gonna give it out for Christmas this year! I'm really excited about that! woot!
<br>
<br>I am famous for a few things... Red Velvet Cupcakes, Cheesecake Tarts, Furikake Chex Mix and cookies, cookies, cookies!
<br>
<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg>
<br>
<br><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg>
<br>
<br>What does the ranking system mean to me?
<br>
<br>5 stars - I will definitely make this again. Probably sooner than later. It might have required minor tweaking, but was a solid recipe.
<br>
<br>4 stars - I will more than likely make this again. It might have required some tweaks, but overall was a great recipe.
<br>
<br>3 stars - I might make this again. It was just ok.
<br>
<br>2 stars - I will probably never make this again. I really didn't like it, and will make it again only if I had a gun pointed at my head.
<br>
<br>1 star - Sorry. I will never make this again. Even if there was a gun to my head, I would not make it again. I had to throw it away / spit it out / my dog wouldn't go near it, etc.