Oh So Tasty!

Red Velvet Cupcakes!

Oh, these were DELISH. I got this recipe off of Nutrition To Kitchen, and I am so glad I did! I roamed in the web for the perfect recipe, but each website had commenters who thought that the cupcakes were either too dry, too oily, or too bland. So I googled “Moist red velvet cupcakes”, and I found the perfect recipe for it! It was so moist, so flavorful, so … everything that’s nice.

I modified this recipe by adding one more tablespoon of cocoa.

Red Velvet Cupcakes

Yield: 16 cupcakes.

You’ll need:

- 1 1/2 cup granulated sugar

- 6 tablespoons unsalted butter, room temperature

- 2 eggs, room temperature

- 2 1/3 cups cake flour (I used 1 3/4 cup all-purpose + 5 Tbsp cornstarch)

- 2 tablespoons cocoa powder (I added one more tablespoon)

- 1 teaspoon baking soda

- 1  teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup + 1 tablespoon plain, lowfat yogurt

- 1 1/2 tablespoon red food coloring

- 1 teaspoon vanilla extract

- 1 teaspoon white vinegar

Beautiful color, isn’t it?

Majestic red batter.

Directions:

1.  Preheat oven to 350º F (180º C).

2.  In a medium bowl, sift together the cake flour, cocoa, baking soda, baking powder, and salt.  Set aside.

3.  In a separate medium bowl, whick together the yogurt, red food coloring, vanilla, and vinegar.  Set aside.

4.  In a medium bowl with a stand mixer attachment, beat the sugar and butter on medium speed until light and fluffy.  Add the eggs, one at a time, until well-beaten.

5.  Add 1/3 of the dry ingredients to the mixing bowl.  Beat on low speed.  Scrape down the sides of the bowl, then increase to medium speed until all ingredients are combined.  Add 1/3 of the wet ingredients and mix until combined.  Continue the same process with the dry ingredients, alternating with the wet ingredients, and completing the mixing process with the dry ingredients until smooth.

6.  Place cupcake liners inside muffin pans, enough for 16 cupcakes.  Bake for about 20 minutes, until a toothpick inserted in the middle of a cupcake comes out clean.  Cool completely on wire racks before frosting.

Hello hello, my gorgeous red velvet cupcake.

Come to Momma!

Cream Cheese Frosting

You’ll need:

- 250 grams cream cheese, softened

- 1/2 stick butter, softened

- 1 teaspoon vanilla extract

- 1-3 cups powdered sugar, as needed

Directions:

- Cream the butter.

- Add in the cream cheese and mix till well blended.

- Add in the vanilla extract, and beat in sugar till it becomes thick.

Before you frost the cupcakes, put the frosting in the fridge or freezer so it’d be easier to handle and less runny.

Happy Cooking!