My Not-So-Red Velvet Cupcakes

March 27, 2011 § Leave a comment

For my Social Media at Work class, we must create a short photo slideshow that tells a story and post it on our blog. Yesterday I made “red” velvet cupcakes with vanilla cream cheese frosting. I’ve made them before, so I knew they would be yummy. If you know me at all, you will agree that more often than not I can be a complete blonde air head. And this was no exception. I messed up. The orange food coloring decided to disguise itself as red…sooo instead of red velvet cupcakes, they look like diarrhea velvet cupcakes :( . BUT they’re just as scrumptious! Here’s the slide show:

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Red Velvet Cupcakes
• 2½ cups all purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1 ounce red wine vinegar
• ½ cup buttermilk
• 1 ounce red food color
• 2 teaspoons pure vanilla extract

Cupcakes

1. Preheat oven to 350 degrees. 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 for five minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color, vinegar and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.

3. Spoon batter into 30 paper-lined muffin cups, filling each cup ½ full.

4. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

5. Frost with vanilla cream cheese frosting.

Vanilla Cream Cheese Frosting
• 1 (8 ounce) package of cream cheese, softened
• ¼ cup of butter, softened
• 2 teaspoons pure vanilla extract
• 1 (16 ounce) box confectioner’s sugar
• 8 oz melted white chocolate
Frosting

1. Beat cream cheese, softened butter and vanilla extract in large bowl until light and fluffy. Gradually beat in confectioner’s sugar until smooth.

2. Place your frosting into a pastry bag fitted with a plain tip. Pipe frosting onto the cupcakes in a curly pattern.

3. Chill your cupcakes for 30 minutes or until the frosting is firm.

4. Remove from the refrigerator and gently dip the tops of the cupcakes into the melted white chocolate. Allow the cupcakes to warm to room temperature before serving

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