beyond red velvet cupcakes
Ingredients (Cupcakes)
3½ cups cake flour (not self-rising)
¾ cup (1½ sticks) unsalted butter, softened
2 ½ cups sugar
3 large Eggs at room temperature
6 tablespoons red food coloring
3-6 tablespoons unsweetened cocoa
6 ounces white chocolate chips
1½ teaspoons vanilla extract
1½ teaspoons salt
1½ cups buttermilk
1½ teaspoons cider vinegar
1½ teaspoons baking soda
12 Maraschino Cherries, chopped
24 Maraschino Cherries, whole
Ingredients (Frosting)
2 ½ sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4-5 cups powdered sugar, sifted
Preparation
Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
To make the batter:
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 coloring, 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 and add to the batter. Stir in the white chocolate chips and chopped Maraschino cherries until well incorporated. 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.
To Make the Frosting:
Using an electric mixer, mix the butter and cream cheese until smooth. Add the salt and vanilla and beat until well incorporated. Slowly add the powdered sugar until desired consistency.
To ice, mound about ¼ cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top.
Finish by decorating with sprinkles and add a Marashino Cherry on top of each cupcake.
3½ cups cake flour (not self-rising)
¾ cup (1½ sticks) unsalted butter, softened
2 ½ cups sugar
3 large Eggs at room temperature
6 tablespoons red food coloring
3-6 tablespoons unsweetened cocoa
6 ounces white chocolate chips
1½ teaspoons vanilla extract
1½ teaspoons salt
1½ cups buttermilk
1½ teaspoons cider vinegar
1½ teaspoons baking soda
12 Maraschino Cherries, chopped
24 Maraschino Cherries, whole
Ingredients (Frosting)
2 ½ sticks unsalted butter, softened
24 ounces cream cheese, softened
2 teaspoons vanilla extract
1/4 teaspoon salt
4-5 cups powdered sugar, sifted
Preparation
Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
To make the batter:
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 coloring, 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 and add to the batter. Stir in the white chocolate chips and chopped Maraschino cherries until well incorporated. 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.
To Make the Frosting:
Using an electric mixer, mix the butter and cream cheese until smooth. Add the salt and vanilla and beat until well incorporated. Slowly add the powdered sugar until desired consistency.
To ice, mound about ¼ cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top.
Finish by decorating with sprinkles and add a Marashino Cherry on top of each cupcake.
