Red Velvet Cupakes with Cream Cheese Frosting

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Voila!~ Okay – So this pic is taken from the first time I made the cupcakes and you can see what I mean about the frosting being very soft?  It’s still very, very yummy though – you can still use the original frosting from the link below  if you just like to dallop your cupcakes 🙂

I prefer the frosting in the pic below – which is also the recipe I have posted

photo

From the most amazing recipe site ever!
All Recipes!!!

Although both cupcake and frosting is from All Recipes – they are from DIFFERENT recipes.  I found that when I used the frosting on (http://allrecipes.com/Recipe/Red-Velvet-Cupcakes-3/Detail.aspx?event8=1&prop24=SR_Title&e11=red%20velvet%20cupcake&e8=Quick%20Search&event10=1&e7=Home%20Page) which is where the cupcakes are from, the frosting was so soft and wouldn’t hold it’s shape?  So I found another one and it was perfect!

Red Velvet Cupcake Ingredients

recipe makes 30 cupcakes

  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 1 (1 ounce) bottle McCormick® Red Food Color
  • 2 teaspoons McCormick® Pure Vanilla Extract

Directions

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.

Cream Cheese Frosting Ingredients

recipe makes 3 cups

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

I prefer to pipe so it looks prettier! So if you like this way better than use the frosting i posted here ! ❤

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