Mini Red Velvet Cupcakes With Hot Pink Frosting
- 2-2/3 cups cake flour
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoon unsweetened
- cocoa powder
- 2 sticks unsalted butter at
- room temperature
- 1-1/2 cups sugar
- 4 large eggs at room
- temperature
- 2 tablespoons vanilla
- 1/2 cup buttermilk at room
- temperature
- 1/2 cup sour cream at room
- temperature
- 2 tablespoons red food
- coloring
- 2 tablespoons vinegar
- Hot Pink Frosting
- 16 ounces cream cheese at room
- temperature
- 1 stick butter at room
- temperature
- 4 teaspoons vanilla
- 2 boxes of confectioner's
- sugar
- 2 tablespoons red cake
- decorating icing
- Red sprinkling sugar for
- garnish.
- In a medium bowl, sift together the cake flour, baking soda, salt and cocoa
- powder.
- Whisk buttermilk, sour cream,
- and red food coloring into a
- large liquid measure; add the
- vinegar.
- In a large bowl (or in the bowl of an electric mixer),
- cream the butter and sugar
- together until light and fluffy; about 2 minutes. Beat
- in the eggs one at a time,
- until well blended; add the
- vanilla.
- Alternate adding the buttermilk and flour mixtures to the creamed butter mixture
- and blend until smooth.
- Pour into the prepared muffin
- pans, dividing evenly. Bake
- for 15 to 18 minutes or until
- tops sring back when lightly
- pressed. Let cupcakes cool on
- wire rack before frosting.
- To make the frosting, beat the butter and cream cheese
- together until smooth; blend
- in the vanilla and red
- decorating icing. Add the
- confectioner's sugar slowly
- and well combined. Spoon
- frosting into a pastry bag.
- (The frosting can be made with
- 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)