Red Velvet Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 cups All-pupose flour
  • 2 tsp Baking soda
  • 2 tbsp Cocoa powder, unsweetened
  • 2 lbs Confectioners' sugar
  • 1 Cream cheese icing
  • 2 tbsp Food coloring, red
  • 1 tsp Salt
  • 1 1/2 cups Sugar
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil
  • 2 tsp White vinegar

• Bread & Baked Goods

  • 1 Velvet cupcakes, Red

• Dairy

  • 12 oz Butter, unsalted
  • 1 cup Buttermilk
  • 16 oz Cream cheese

Found on whatshouldimakefor.com

Description

Ingredients

• Red Velvet Cupcakes
• 4 oz (1 stick) unsalted butter, softened
• ¼ cup vegetable oil
• 1½ cups sugar
• 2 eggs
• 2 Tbsp red food coloring
• 1 cup buttermilk
• 2 cups all-pupose flour
• 2 Tbsp unsweetened cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp white vinegar
• 1 tsp vanilla extract
• Cream Cheese Icing
• 16 oz cream cheese, softened (brick cream cheese, not whipped)
• 8 oz unsalted butter, softened
• 2 lbs confectioners sugar (2 boxes)
• 3 tsp vanilla extract

Directions

• Cupcakes: Preheat the oven to 350 degrees and line two 12-cup muffin pans with cupcake liners.
• Cream together the butter, oil and sugar until light and fluffy.
• Add the eggs, one at a time, blending well after each addition.
• Add the food coloring and buttermilk and mix until incorporated.
• In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
• Slowly add in the flour mixture and mix until just combined.
• Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
• Using an ice cream scoop, divide the batter between the 24 lined muffin cups.
• Bake for about 15 minutes or until a toothpick inserted into the center comes out clean.
• Cream Cheese Icing: Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
• Gradually add in confectioners sugar, mixing well to combine.
• Stir in vanilla extract until incorporated.