I have lost my magazine that had all of the great cupcakes in it. I found the recipe for the Italian Creme Cupcakes in the message boards but can't find the recipe for the Red Velvet ones. Does anyone have it? Thanks in advance!
Red Velvet cupcakes
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Welcome to the forums! The Red Velvet cupcakes must be in a newer issue than what they (the powers that be) have entered into the archives. Therefore, someone will have to type it in for you - not a problem, except we are out of town and I don't have access to my magazines. Sorry - I'll try to look for this thread when I get home.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Thanks so much!
Well I just checked the members plus page and it wasn't there. I'll check my mags and see if I can find it
Found it
Makes about 2 dozen Total time - 2 hours Whisk Together 3 1/2 cups all purpose flour 3 T cocoa powder 1 1/2 t Each of Baking soda, table salt, and instant expresso powder Blend; Add 2 C sugar 3 eggs 2 C vegetable oil 2 oz. red food color 1 1/2 t. vanilla Mix in - 1 1/2 C buttermilk 1 1/2 t. white vinegar Preheat oven to 350; line 2 12-cup muffin pans with paper liners. Whisk dry ingredients together in a bowl and set aside. Blend sugar and eggs in a bowl with a hand mixer on medium speed until ribbons form, about 5 minutes. With mixer running, add oil in a stream until blended. Mix in food color and vanilla until incorporated. Mix 1/2 dry ingredients into butter mixture, followed by the buttermilk and vinegar, then remaining dry ingredients; blend just until incorporated. Fill liners to the top with batter and bake until toothpick inserted in center of cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes and transfer to rack, then when cool, frost with the icing. Icing - Classic White Makes about 8 cups Total Time - 20 minutes plus chill time Whisk together; cook: 2 1/2 cups whole milk 3/4 cup all purpose flour Cream; Add 2 1/2 cups sugar 5 sticks unsalted butter, softened (2 1/2 cups) 1 t. vanilla Dust with cocoa powder Whisk milk and flour together in a saucepan. Cook over medium heat until thick and smooth, about 5 minutes, whisking often. Boil 1 minute to eliminate the starchy taste of the flour, whisking constantly. Transfer to a bowl and cover with plastic wrap, pressing it on to the surface to prevent skin from forming; chill until cold. Cream sugar and butter in a bowl with a mixer on high speed until light and fluffy, about 5 minutes. Add vanilla and chilled milk mixture beating until consistency of whipped cream, about 5 minutes. Spoon frosting into a piping bag fitted with a large straight tip and pipe spirals onto cupcakes. Dust with cocoa powder. Note you can use a big ziploc bag if you don't have a piping bag.
Has anyone made these yet? I need to make cupcakes for Saturday and am looking for some good recipes.
Erin
Mom to three wonderful 7th graders! The time is flying by.
I haven't - guess we're not much of cupcake folks. But they always look so good in pictures. About the only ones I make are from a carrot cake recipe and cream cheese icing.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com |
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