Red Velvet Cupcakes with Fluffy Cream Cheese Frosting

>> Tuesday, May 25, 2010

Adapted from Paula Deen
Makes 24 standard cupcakes

2 1/2 cups unbleached all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoons unsweetened cocoa powder
1 1/2 cups canola oil
1 cup low fat buttermilk, room temperature
2 large cage free eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
cream cheese frosting (see recipe below)

Preheat the oven to 350 degrees F.  Line 2 (12-cup) muffin pans with cupcake papers.  

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.  In a large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract with a handheld electric mixer.  Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.  

Divide the batter evenly among the cupcake tins about 2/3 filled.  Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through.  Test the cupcakes with a toothpick for doneness.  Remove from oven and cook completely before frosting.  

In a large mixing bowl, beat the cream cheese and vanilla extract together until smooth.  Add the confectioners' sugar and on low speed, beat until incorporated.  Increase the speed to high and mix until very light and fluffy.  Spread cupcakes with frosting.  Enjoy!

Cream Cheese Frosting
2 (8 ounce) fat free cream cheese packages, softened
1-2 tablespoons butter, softened
1-2 teaspoons vanilla extract
2-3 cups confectioners' sugar (powdered sugar)


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