Monday, May 30, 2011

Red Velvet Cupcakes

Hi, I was so excited to stumble across a baking blog geared toward baking for 2! I made these cupcakes last week. They are supposed to be red velvet, but I omitted the coloring. As you can see, I didn't frost them either. Although frosting, is the best part of cake, I wanted to try these plain so I could judge the cupcakes on their own. Afterall, what doesn't taste better covered in frosting!

They were ok. Nothing special. I got them from the blog:

Red Velvet Cupcakes

1/4 cup canola oil

1/4 cup sugar

2 tablespoons buttermilk

1 egg white

1 teaspoon red food coloring

1/4 teaspoon vanilla extract

1/8 teaspoon white vinegar

1/3 cup plus 1 tablespoon flour

2 teaspoons unsweetened cocoa powder

1/8 teaspoon baking soda

1/8 teaspoon salt


3 ounces cream cheese, softened

2 tablespoons butter, at room temperature

6 tablespoons powdered sugar

1 teaspoon milk

1/4 teaspoon vanilla extract

In a cupcake tin, place 4 cupcake liners on the outside edge.
In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.

In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.

Slowly add the dry ingredients to the wet ingredients, mixing all the while.

Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
Beat together all icing ingredients using an electric mixer.

Frost cupcakes when cool. Dust with cocoa powder before serving, if desired.

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