So I've been really craving for a red velvet cake. After watching Bethanny, getting married on Bravo TV..(her wedding cake was a red velvet cake) I have been trying to set aside this red velvet craving in my mind. Unfortunately, there are no bakeries nearby selling red velvet cakes, I was thinking of buying a cake mix (none i could find in the store).
After 2 weeks, I read this article...and viola! A red velvet cupcake recipe...which looks easy...supposingly from a bakery that even Katie Holmes herself orders from.. to access article click on the title below..
Izzy's Curly Cakes 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 (try to look for an organic one?)
• 2 teaspoons pure vanilla extract
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
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.
After 2 weeks, I read this article...and viola! A red velvet cupcake recipe...which looks easy...supposingly from a bakery that even Katie Holmes herself orders from.. to access article click on the title below..
Izzy's Curly Cakes 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 (try to look for an organic one?)
• 2 teaspoons pure vanilla extract
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
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.
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