Pretty Red Velvet Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

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.

Steps:

• For the cupcakes:
• Preheat oven 350 degrees F.
• Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
• In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
• Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
• For the cream cheese frosting:
• Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
• The frosting can be used right away, or stored in the refrigerator up to a week.
• Frost cooled cupcakes with the cream cheese frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
• In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Steps:

• Prepare cake mix as directed on box, adding in the box of chocolate pudding mix and 1 tsp of the vanilla extract.
• Beat well; batter WILL be thick.
• Fill a touch over half full muffin tins that have been well greased or lined with muffin/cupcake liners; don't fill too high as they rise considerably.
• Cool on rack when done.
• This will make approximately 24 cupcakes.
• As cupcakes bake, make frosting.
• Using a mixer, beat cream cheese, remaining tsp of vanilla and butter in large bowl until well blended; gradually beat in powdered sugar.
• Careful beating in the sugar or you (and your kitchen) will end up looking like an audition for a movie of Casper the Friendly Ghost hehe.
• Beat in whipped topping and continue beating until frosting is thick and creamy looking, giving it enough time for the powdered sugar to break down and dissolve or you will have grainy frosting.
• If TOO thick, add cream or milk a LITTLE at a time until of piping consistency. You can always add a touch more cream; you can't take it out so be careful.
• Pipe or spread frosting on top of cupcakes when cool -- then pig out. :-).

Steps:

• Preheat oven to 325 degrees.
• For the cupcakes, mix dry ingredients together in one bowl and mix wet ingredients together in a second bowl. Pour the wet mixture into the dry and mix until combined. Fill lined cupcake tins until 2/3 full with batter.
• Bake cupcakes 15-20 minutes and cool completely.
• For the frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner's sugar. Add vanilla extract. Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off).
• Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off). Liberally pour red dye over the top of the frosted part of the cupcake.
• For the decoration, print 3 sets of Game of Thrones Sigils here: https://www.pinterest.com/pin/398005685788894620/.
• Glue half a skewer to a toothpick and add a sigil to each topper, insert into cupcake.
• Enjoy carefully! Lanister blood is hard to clean off of carpets.

Steps:

• Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
• Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
• Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
• While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
• Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

Steps:

• Cupcakes:.
• Cream shortening, sugar and eggs. Add food coloring, cocoa, buttermilk alternating with flour and salt. Add vanilla then mix well. Add soda to vinegar, and blend into the batter. Pour into cupcake pan with cupcake liners Bake at 350°F for 20-35 minutes. Cupcakes are done when an inserted toothpick comes out clean.
• Icing:.
• In a medium bowl, combine cream cheese and butter; beat until creamy. Mix in vanilla, and then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, mix in a little of milk.
• Once the cupcakes have cooled, pipe the frosting onto the cupcakes. Sprinkle lightly with red sprinkles.