Red Velvet Cupcake Love
The recipe Red Velvet Cupcake Love can be made in around 45 minutes. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 30. One serving contains 235 calories, 3g of protein, and 12g of fat. It can be enjoyed any time, but it is especially good for valentin day. This recipe is liked by 18 foodies and cooks. This recipe is typical of American cuisine. This recipe from The Blond Cook requires all purpose flour, salt, butter, and dark chocolate bar. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 11%. If you like this recipe, you might also like recipes such as Red Velvet Cupcake, Red Velvet Cupcake, and Red Velvet Cupcake Cones.
Servings: 30
Ingredients:
2 1/2 cups all purpose flour
1 tsp baking soda
1 cup (2 sticks) butter, softened
1 8 oz package of softened cream cheese
Optional: 1 dark chocolate Hershey bar for garnish
4 large eggs
1/2 cup milk
2 cups powdered confectioner's sugar
1 small bottle (1 oz) red food coloring
1/2 tsp salt
1 cup sour cream
2 cups sugar
1/2 cup cocoa powder (unsweetened)
1/2 tsp vanilla extract
Equipment:
hand mixer
muffin liners
bowl
oven
toothpicks
peeler
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. In a medium sized bowl, mix flour, cocoa, salt and baking soda. Stir well and set aside. Using an electric mixer on medium speed, beat butter and sugar for 5-6 minutes, or until it's fluffy. Beat in eggs gradually. Beat in milk, sour cream, vanilla extract and red food coloring until blended. Slowly beat in flour cocoa mixture; be sure not to over beat. Spoon into muffin cups about 3/4 full. Bake 20 minutes, or until toothpick inserted into the center of a cupcake is removed clean. Place pan on wire rack and cool. Frost cupcakes once they are completely cooled. Optional: sprinkle shaved dark chocolate bar onto frosted cupcakes. I used a potato peeler to shave the long edges. Using electric mixer on medium speed, beat cream cheese, butter and vanilla together until smooth and creamy (approximately 1 minute). Slowly add confectioner's sugar and beat until mixed well. Increase mixer speed to high and beat until light and fluffy (4-6 minutes).
Step by step:
1. Preheat oven to 350 degrees. In a medium sized bowl, mix flour, cocoa, salt and baking soda. Stir well and set aside. Using an electric mixer on medium speed, beat butter and sugar for 5-6 minutes, or until it's fluffy. Beat in eggs gradually. Beat in milk, sour cream, vanilla extract and red food coloring until blended. Slowly beat in flour cocoa mixture; be sure not to over beat. Spoon into muffin cups about 3/4 full.
2. Bake 20 minutes, or until toothpick inserted into the center of a cupcake is removed clean.
3. Place pan on wire rack and cool. Frost cupcakes once they are completely cooled. Optional: sprinkle shaved dark chocolate bar onto frosted cupcakes. I used a potato peeler to shave the long edges. Using electric mixer on medium speed, beat cream cheese, butter and vanilla together until smooth and creamy (approximately 1 minute). Slowly add confectioner's sugar and beat until mixed well. Increase mixer speed to high and beat until light and fluffy (4-6 minutes).
Nutrition Information:
covered percent of daily need
