Mini Red Velvet Cupcakes With Hot Pink Frosting

  1. In a medium bowl, sift together the cake flour, baking soda, salt and cocoa
  2. powder.
  3. Whisk buttermilk, sour cream,
  4. and red food coloring into a
  5. large liquid measure; add the
  6. vinegar.
  7. In a large bowl (or in the bowl of an electric mixer),
  8. cream the butter and sugar
  9. together until light and fluffy; about 2 minutes. Beat
  10. in the eggs one at a time,
  11. until well blended; add the
  12. vanilla.
  13. Alternate adding the buttermilk and flour mixtures to the creamed butter mixture
  14. and blend until smooth.
  15. Pour into the prepared muffin
  16. pans, dividing evenly. Bake
  17. for 15 to 18 minutes or until
  18. tops sring back when lightly
  19. pressed. Let cupcakes cool on
  20. wire rack before frosting.
  21. To make the frosting, beat the butter and cream cheese
  22. together until smooth; blend
  23. in the vanilla and red
  24. decorating icing. Add the
  25. confectioner's sugar slowly
  26. and well combined. Spoon
  27. frosting into a pastry bag.
  28. (The frosting can be made with
  29. in electric mixer.)

cake flour, baking soda, salt, unsweetened, cocoa, butter, sugar, eggs, vanilla, buttermilk, sour cream, red food, coloring, vinegar, frosting, cream cheese, butter, vanilla, s, sugar, red cake, decorating icing, red sprinkling sugar

Taken from www.epicurious.com/recipes/member/views/mini-red-velvet-cupcakes-with-hot-pink-frosting-1275001 (may not work)

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