Baking Red Velvet Cupcakes W/ Cream Cheese Frosting

If you're like me, you don't have much experience in baking. Red velvet cupcakes are easy to make and only require about an hour to make. At the same time, many people do not like overly sweet foods, these cupcakes provide a less sweet alternative with the addition of cream cheese frosting. The cupcakes are easy to make and are an excellent addition to a party.

Red velvet cupcakes are becoming increasingly popular in bakeries around the world. The cake is moist and crunchy while the frosting is sweet with a slightly sourish taste from the cream cheese. With the addition of nuts or fruit, these simple and delicious cupcakes provide a desert for any sort of occasion. With about an hour of time invested and basic baking experience, you can make your own!

These cupcakes provide a wonderful alternative to the classic cupcake with their vibrant appearance and moderately sweet taste. Whether it be a party, holiday, or even a special occasion, these cupcakes will provide you with a wonderful treat from a simple and easily replicable recipe. Making the batter yourself instead of store-bought brands provides a better tasting product.

Here are the instructions on how to make your own.

This recipe makes enough batter and frosting for 2 dozen cupcakes.

*Complete these instructions before you begin*

2 hours before you start on your cupcakes, leave out:

• 2 eggs,
• a pound of cream cheese,
• 2 sticks of butter, and buttermilk out.

These must be room temperature by the time you start.

This will soften the ingredients and make the cupcakes taste smoother.

Equipment:

• Oven
• Cupcake pans
• Cupcake papers
• 2 medium sized mixing bowls
• 1 larger mixing bowl
• Measuring spoons/cups
• Sifter
• Electric handheld mixer
• Mixing spoon

Ingredients:

Batter:

• 2 large eggs
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 1 teaspoon of regular cocoa powder
• 1 teaspoon of salt
• 1 teaspoon of baking soda
• 1 1/2 cups of sugar
• 2 1/2 cups of all purpose flower
• 2 tablespoons of red food coloring
• 1 teaspoon of vanilla extract
• 1 teaspoon of white distilled vinegar

Frosting:

• 1 pound of cream cheese
• 2 sticks of unsalted butter
• 1 teaspoon of vanilla extract
• 4 cups of powdered sugar
• Chopped pecans/fresh fruit for garnish (optional)

*To save time, preheat your oven to 350 degrees and line your cupcake tray with the papers.*

Making the cake batter consists of mixing the dry and wet ingredients separately. You combine the dry ingredients slowly into the wet ingredients.

On a medium setting, blend the following with your hand mixer in the larger bowl:

• oil
• eggs
• buttermilk
• vinegar
• vanilla
• food coloring

You want to mix it so that it comes out smooth.

Then in one of the medium sized bowls, sift your flour into the bowl in increments. Shake it slowly until you have all your sifted in your bowl. Then pour your baking soda, salt, and sugar into your bowl.

In increments, slowly blend the dry ingredients into the large bowl until smooth.

Fill the batter into the individual cupcake tins about 2/3 of the way full.

Then bake for 20 minutes.

Halfway through, rotate your baking pan 180 degrees.

Mix your cream cheese, butter and vanilla into a medium sized bowl and blend until smooth.

Sift your sugar slowly into the mixture. Slowly mix it in.

Then mix together until you get a smooth frosting texture.

Take your cupcakes out of the oven once they are done cooking.

*Wait until your cupcakes are warm but not hot to begin frosting*

Once they are cooled off, frost your cupcakes.

Chop up your fruit or nuts if desired and sprinkle them on top.

Then enjoy the cupcakes that you have just made!