Clara's Cakery

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

by. garrett mccord (disalin dr : camellia-at-home.blogspot.com)

Ingredients

·                     1 1/2 cups of sugar

·                     1/2 cup (1 stick) of butter, room temperature

·                     2 eggs, room temperature

·                     2 1/3 cups of cake flour

·                     2 tablespoons of Dutch-processed cocoa powder

·                     1 teaspoon of baking soda

·                     1 teaspoon of baking powder

·                     1/2 teaspoon of salt

·                     1 cup of buttermilk*(yogurt tawar atau susu cair + 1sdt air lemon, diamkan 30mnt)

·                     1 1/2 tablespoons of red food coloring

·                     1 teaspoon of vanilla extract

·                     1 teaspoon of distilled white vinegar (cuka)

Frosting ingredients

·                     1/2 cup of butter (1 stick), room temperature

·                     8 oz of Philly cream cheese (1 package), room temperature

·                     2 - 3 cups of powdered sugar

·                     1 teaspoon of vanilla extract

*You can make your own buttermilk by adding a tablespoon of distilled white vinegar to milk and letting it stand for about 10 minutes.

Method

The cupcakes

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

6 Allow to cool for one minute in the pan then transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cupcakes.

The Frosting

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla extract and mix.

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.