red velvet baby cakes with cream cheese icing
Several months ago I baked what my granddaughter and son ruled the "perfect" Red Velvet cupcake, only to make several more batches that were very good but didn't live up to the original iconic "cupcake". After several more attempts I remembered what I did just a little differently that momentous day. I do prefer to bake my cupcakes as "baby cakes", then place them in their individual paper cups after they have cooled because I like the outside of the cakes much better that way, and the cakes seem to rise much better and more evenly.
prep time
15 Min
cook time
20 Min
method
---
yield
16 serving(s)
Ingredients
- 1 stick butter, unsalted, room temperature
- 1- 2/3 cups sugar
- 2 - eggs, room temperature
- 1 - egg white, room temperature
- 1 1/3 cups cake flour, i prefer swansdown
- 1 cup unbleached white flour
- 2 tablespoons (heaping) dutch processed cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk, room temperature (full-fat bulgarian-style if you can find it)
- 1 1/2 tablespoons shillings red food coloring
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons apple cider vinegar
- CREAM CHEESE ICING
- 1 stick butter, unsalted, room temperature
- 1 - 8 oz packages philadelphia cream cheese,room temperature, no substitute
- 3 to 4 cups powdered suger (c and h)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon juice
How To Make red velvet baby cakes with cream cheese icing
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Step 1This recipe makes 16 cupcakes or babycakes so if your are not using cupcake paper cups, butter and flour your cupcake pans now. Preheat oven to 350 degrees 1. Beat butter in mixer for 3 to 5 minutes until white and creamy, slowing adding your sugar, and continue beating another couple of minutes. 2. Add eggs and egg white one at a time, incorporating each one thoroughly. 3. Meanwhile, in a large bowl sift together all dry ingredients together and set aside. -
Step 24. Next, whisk together all wet ingredients in a smaller bowl. 5. Add 1/3 of the dry ingredients and mix, then add 1/2 of the wet, mixing...then dry, then wet, ending with the last of the dry ingredients, beating until incorporated. Scrape down mixing bowl and continue to beat on medium speed another 25 to 30 seconds to set the batter but do not over-beat. 6. Scoop into pans or cupcake papers about 2/3 to 3/4 full. Bake 18 to 22 minutes until wooden toothpick comes out clean, rotating pan about half way through baking period. 7. Allow to cool down in pan for 2 to 3 minutes, then transfer to wire rack to cool completely.
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Step 3For Icing: 8. Cream butter and cream cheese together about 4 to 5 minutes. Scrape down sides of bowl and continue beating another minute. 9. Add vanilla extract and mix. 10. Add the powdered suger in three phases beating mixture in between phases. Keep checking for good consistency, then drizzle a few drops of lemon juice in at a time. Check for flavor and sweetness. 11. Pipe onto cooled cupcakes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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