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!
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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!
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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
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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 |
Red Velvet cupcakes
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