I love Red Velvet cakes and was thinking of giveaways when cupcakes came up. I researched and found a good recipe from Portuguese Girl Cooks. She shared Georgetown Cupcake's Red Velvet recipe. For TLC viewers, DC Cupcakes stars two sisters who own Georgetown Cupcake.
Here's the recipe:
Red Velvet Cupcake from Georgetown Cupcake
Makes about 24 Cupcakes
3 1/4 cups all-purpose
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs, room temperature
4 tablespoons liquid food colour, preferably no taste food colour
1 teaspoon pure vanilla extract
2 1/2 teaspoons natural cocoa powder, sifted
1 1/2 cups whole milk, at room temperature
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar
Cream Cheese Icing
Makes enough to generously frost 24 cupcakes or one 2 layer 9” cake
16 tablespoon unsalted butter, room temperature
4 cups confectioners sugar
16 ounces cream cheese (2 bars), cold and cut into 8 pieces
pinch of salt
2 teaspoons vanilla extract
For the cupcakes:1. Preheat oven to 350 degrees F and line muffins tins with paper liners.
2. In a small bowl, whisk flour and salt together. Set aside.
3. In a stand mixer fitted with the paddle attachment, combine the butter and the sugar together and cream on medium speed until it is light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. In a small bowl, whisk the food colouring, cocoa powder, and vanilla together until throughly combined and no lumps remain. Very slowly add to the mixer, and mix at low speed until well combined.
6. Add in one third of the flour mixture, mix until combined, then add in one third of the milk. Mix until combined and repeat adding in the flour then milk, scraping down the sides of the bowl after each addition.
7. In a small bowl, add the baking soda to the vinegar. Mix well and add to the batter. Mix until just incorporated, about 10 seconds.
8. Scoop batter into the muffin tin, filling them two-thirds full. Bake for 18 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool completely. Frost when completely cool.
For the icing:1. In the bowl of a stand mixer fitted with the whisk attachment, cream butter and confectioners sugar together on medium speed until light and fluffy, about 3 minutes.
2. Add in the cream cheese, 1 piece at a time, until well blended, about 30 seconds. You may need to scrape the bowl after every other addition. Add in the salt and vanilla extract. Whip the icing on high speed for about 1 minutes to make it light and fluffy.
3. Use immediately, or refrigerate until ready to use.
Cupcakes from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake and frosting from Cooks Illustrated; Holiday Baking 2010
Makes about 24 Cupcakes
3 1/4 cups all-purpose
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
2 large eggs, room temperature
4 tablespoons liquid food colour, preferably no taste food colour
1 teaspoon pure vanilla extract
2 1/2 teaspoons natural cocoa powder, sifted
1 1/2 cups whole milk, at room temperature
1 1/2 teaspoons baking soda
1 1/2 teaspoons apple cider vinegar
Cream Cheese Icing
Makes enough to generously frost 24 cupcakes or one 2 layer 9” cake
16 tablespoon unsalted butter, room temperature
4 cups confectioners sugar
16 ounces cream cheese (2 bars), cold and cut into 8 pieces
pinch of salt
2 teaspoons vanilla extract
For the cupcakes:1. Preheat oven to 350 degrees F and line muffins tins with paper liners.
2. In a small bowl, whisk flour and salt together. Set aside.
3. In a stand mixer fitted with the paddle attachment, combine the butter and the sugar together and cream on medium speed until it is light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
5. In a small bowl, whisk the food colouring, cocoa powder, and vanilla together until throughly combined and no lumps remain. Very slowly add to the mixer, and mix at low speed until well combined.
6. Add in one third of the flour mixture, mix until combined, then add in one third of the milk. Mix until combined and repeat adding in the flour then milk, scraping down the sides of the bowl after each addition.
7. In a small bowl, add the baking soda to the vinegar. Mix well and add to the batter. Mix until just incorporated, about 10 seconds.
8. Scoop batter into the muffin tin, filling them two-thirds full. Bake for 18 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool completely. Frost when completely cool.
For the icing:1. In the bowl of a stand mixer fitted with the whisk attachment, cream butter and confectioners sugar together on medium speed until light and fluffy, about 3 minutes.
2. Add in the cream cheese, 1 piece at a time, until well blended, about 30 seconds. You may need to scrape the bowl after every other addition. Add in the salt and vanilla extract. Whip the icing on high speed for about 1 minutes to make it light and fluffy.
3. Use immediately, or refrigerate until ready to use.
Cupcakes from The Cupcake Diaries: Recipes and Memories from the Sisters of Georgetown Cupcake and frosting from Cooks Illustrated; Holiday Baking 2010
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