Red Velvet Cupcakes
Makes 24 Cupcakes
*2 1/2 cups sifted Cake Flour
*1/2 cup Hershey’s Special Dark Cocoa
*1 teaspoon Baking Soda
*1 teaspoon Sea Salt
*3/4 cup Extra Light Olive Oil
*2 teaspoons Pure Vanilla Extract
*2 tablespoons Red Velvet Bakery Emulsion
*3/4 cup Butter, unsalted if desired, room temperature
*1 1/4 cups Sugar
*4 Eggs, room temperature
*2 Egg Yolks, room temperature
*1 cup Buttermilk, room temperature
Pre-heat the oven 350*F.
In a medium bowl sift together the dry ingredients; Flour, cocoa, baking soda and salt. Then whisk together all the dry ingredients until thoroughly mixed.
In another small bowl combine the oil, vanilla and red velvet emulsion.
Now in a stand mixer on medium-high speed with bowl, cream together the butter and sugar until light and fluffy, frequently scraping down the sides of the bowl with a rubber scraper along with the paddle. Then slowly drizzle in the oil mixture on low-speed until combined. Add the eggs and egg yolks one at a time and beat on medium speed until fluffy again.
Then slowly add the dry ingredients in 3 increments alternating with the buttermilk, scraping down the bowl and paddle as needed. Turn off mixer as soon as the flour and buttermilk are not visible and stir and fold cake batter by hand to insure you don’t over beat.
Scoop the batter into cupcake lined muffin tins and bake on the middle rake in the center of the oven and bake for 22-24 minutes until cupcake springs back when touched or toothpick comes out clean. Cool on cooling racks.
Note: If making the mini cupcakes, bake at 350*F., in the oven for about 10 minutes.
Makes about 98 mini cupcakes.
Cool cupcakes completely before frosting.
Red Velvet Cake recipe and Marscapone frosting adapted from Vintage Cakes Julie Richards Book sold on Amazon
**Frost with Marscapone Cream Cheese Frosting or Greek cream cheese frosting. Keep frosted cups in the refrigerator. Will keep in the fridge 2 days.
Marscapone Cream Cheese Frosting
*8 ounces Cream Cheese, room temperature
*8 ounces Marscapone, cold
*1/2 cup Heavy Cream, cold
*1/3 cup Granulated Sugar
*Pinch of Sea Salt
*4 teaspoons Vanilla Extract, clear
In a stand mixer with bowl, on medium-low speed, add the cream cheese and cream until smooth. Then add the Marscapone, heavy cream sugar and salt. Beat on low speed until thick and creamy and add vanilla. Pipe or frost cupcakes.
Greek Cream Cheese Frosting
*4 ounce (1/2 Package) Greek Cream Cheese
*1/3 Cup Butter, room temperature
*2 tablespoons Whipping Cream or Milk
*1 teaspoon Vanilla Extract, clear if desired
*pinch of Salt
*4 cups Powder Sugar, more or less
Mix together in a stand mixer the above ingredients except the powder sugar until creamed together and then slowly add powder sugar until desired consistency.
Frost or pipe frosting onto cooled cupcakes as desired. Sprinkle with crumbled cupcake for topping if desired.
***Note: If you don’t frost the cupcakes right away or frost them the next day after making frosting, you will have to beat the frosting again.
Also see our Tea Party Food
I Frosted the below pictures the day before I took these pictures and refrigerated them and they turn a little red around the edges. The above pictures are the ones we served at our tea party. So, if you frost them the night before they will turn red around the edges. It could be a benefit if you like the red edge affect.
Jessica and Lindy
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