Red Velvet Cupcake Poppers
By
Bobbe Leviten
@Bobbe
1
Don't let the long list of ingredients put you off. This recipe is "scratch cake 101" and is really very easy to make.
Ingredients
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2 1/2 call-purpose flour
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1/4 ccocoa, unsweetened
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1 tspbaking powder
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1 tspbaking soda
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1 cbuttermilk, shaken
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1 ozred "no taste" gel food color
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1 tspwhite vinegar
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1 tsppure vanilla extract
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1 stickbutter, unsalted
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1 1/2 csugar
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2extra-large eggs
How to Make Red Velvet Cupcake Poppers
- Preheat oven to 350 degrees. Line mini-muffin tin with paper cupcake liners.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a large measuring cup, combine the buttermilk, vinegar and vanilla.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together until light (about 1-2 minutes). Add the eggs, one at a time, 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. Mix until combined. Add the red food color. Mix until combined, scraping down the bowl with a rubber spatula as necessary. The batter should be the consistency of brownie batter.
- Scoop the batter into the cupcake papers using a small size cookie scoop or spoon. Batter should fill the cupcake papers approximately three-quarters full.
- Bake for about 14 minutes or until toothpick inserted in center comes out clean. Cool on wire rack until completely cool.
- When the mini cupcakes are completely cool, carefully remove the cupcake papers. Using a serrated knife, hold each cupcake gently by the top and cut off the bottom part, just below the top.
- Fill a piping bag with cream cheese frosting and using a large rosette tip, pipe frosting onto one half of the cupcake tops. Place the remaining cupcake tops onto the frosted tops. Press down gently.
- These should be refrigerated because of the dairy (cream cheese) filling.