We are so excited to share a recipe from our newest book, 175 Best Babycakes Cupcake Maker Recipes. The Babycakes Cupcake Maker is so fun to use and this book packs all of that fun and the good taste into 175 bite-size recipes. Who doesn’t love red velvet cupcakes? In celebration of our new blog design and our new cookbook we are serving up these fantastic cupcakes, with a toast of champagne. Let’s celebrate.
Red Velvet Cupcakes
Makes 24
1 1/4 cups all-purpose flour
4 tsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
3/4 cup vegetable oil
3/4 cup granulated sugar
1 egg
1 tbsp red food coloring
1/2 tsp vanilla extract
1/2 cup buttermilk
1/2 tsp white vinegar
Cream Cheese Frosting, below
In a small bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Set aside.
In a large bowl, using an electric mixer on medium-high speed, beat oil, sugar and egg together for 1 to 2 minutes or until fluffy. Beat in red food coloring and vanilla.
Add flour mixture, alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth. Stir in vinegar.
If desired, place paper liners in cupcake wells. Fill each well with about 1 1/2 tbsp batter. Bake for 6 to 8 minutes, or until a tester inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with remaining batter.
Frost with Cream Cheese Frosting.
Cream Cheese Frosting
Makes about 1 1/2 cups
3 oz cream cheese, softened
1/4 cup butter, softened
2 1/4 cups confectioners’ (icing) sugar
1/2 tsp vanilla extract
In a medium bowl, using an electric mixer on medium-high speed, beat cream cheese and butter for 1 minute or until light and creamy. Gradually beat in confectioners’ (icing) sugar until blended. Beat in vanilla.
Tip: Be sure to store cupcakes frosted with Cream Cheese Frosting, or any leftover frosting, in the refrigerator.
Recipes from 175 Best Babycakes Cupcake Maker Recipes, by Kathy Moore and Roxanne Wyss, Robert Rose Publisher, 2011.
