RED VELVET CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
- Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
- For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
- Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
RED VELVET CUPCAKES
Bring these moist Red Velvet Cupcakes to your next get-together. With cream cheese frosting, these Red Velvet Cupcakes make an experience truly special.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 41 g, Fiber 0 g, Sugar 32 g, Protein 2 g
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
STUFFED RED VELVET CUPCAKES WITH CHOCOLATE GLAZE
Provided by Food Network Kitchen
Time 45m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- 1. For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large mixing bowl. In another mixing bowl, whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg.
- 2. Add the buttermilk mixture to the dry ingredients and mix until just combined. Divide evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 18 to 20 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
- 3. Meanwhile, for the filling: Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the confectioners' sugar over the mixture and beat until smooth. Add the vanilla extract and salt, and beat until light and fluffy. Scrape into a pastry bag fitted with a medium tip. Insert the tip vertically about 1-inch into the top of each cupcake and pipe in some filling. Repeat with the remaining cupcakes. (Wipe off the tip if there are crumbs sticking to it.)
- 4. For the chocolate glaze: Put the chocolate in a mixing bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.
CHOCOLATE VELVET CUPCAKES
Make and share this Chocolate Velvet Cupcakes recipe from Food.com.
Provided by Pinay0618
Categories Dessert
Time 2h20m
Yield 36 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Microwave morsels in a microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
- Beat butter and sugar at medium speed with an electric mixer until well blended (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate; beat until blended.
- Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla.
- Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling three-fourths full.
- Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).
- Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Immediately remove from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add powdered sugar, beating until light and fluffy. Stir in cinnamon and vanilla.
- Pipe frosting onto cupcakes. Garnish, if desired.
Nutrition Facts : Calories 316.5, Fat 13.1, SaturatedFat 7.7, Cholesterol 46.6, Sodium 168.6, Carbohydrate 48.3, Fiber 0.7, Sugar 41.4, Protein 2.5
RED VELVET CHOCOLATE CHIP CUPCAKES WITH RUM FROSTING
I love cupcakes from "Sprinkles" bakery, especially the Red Velvet. But when I feel like making something myself, this is always the way to go! The rum frosting, chocolate chips and pomegranate soda make it taste like it comes from a gourmet cupcake bakery!
Provided by info9420
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a bowl, combine cake mix, instant pudding mix, pomegranate soda, egg whites and oil. Beat with an electric mixer on low speed for 30 seconds. Scrape the sides of the bowl and beat on medium speed for 2 minutes.
- Stir in chocolate chips.
- Fill muffin cups and bake for 25 to 30 minutes.
- When cupcakes are cooled, combine rum extract with frosting. Frost cupcakes.
Nutrition Facts : Calories 292, Fat 17.4, SaturatedFat 4.4, Sodium 191.8, Carbohydrate 33.7, Fiber 0.8, Sugar 31.2, Protein 2.2
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