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Red Velvet Cupcakes

This recipe is for red velvet cupcakes with a vanilla cream cheese frosting. The cupcake batter contains flour, cocoa powder, baking soda, salt, butter, sugar, eggs, sour cream, milk and red food coloring. The batter is spooned into paper lined muffin cups and baked for 20 minutes. Once cooled, the cupcakes are frosted with a frosting made from cream cheese, butter, sour cream, vanilla extract and confectioners' sugar.

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luna-maria
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© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
66 views

Red Velvet Cupcakes

This recipe is for red velvet cupcakes with a vanilla cream cheese frosting. The cupcake batter contains flour, cocoa powder, baking soda, salt, butter, sugar, eggs, sour cream, milk and red food coloring. The batter is spooned into paper lined muffin cups and baked for 20 minutes. Once cooled, the cupcakes are frosted with a frosting made from cream cheese, butter, sour cream, vanilla extract and confectioners' sugar.

Uploaded by

luna-maria
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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RED VELVET CUPCAKES INGREDIENTS:

2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, softened 2 cups sugar 4 eggs 1 cup sour cream 1/2 cup milk 1 (1 ounce) bottle Red Food Color 2 teaspoons Pure Vanilla Extract Vanilla Cream Cheese Frosting: 1 (8 ounce) package cream cheese, softened 1/4 cup butter, softened 2 tablespoons sour cream 2 teaspoons Pure Vanilla Extract 1 (16 ounce) box confectioners' sugar

DIRECTIONS:
1. 2. 3. 4.
Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Biscotti
12 ounces butter 1 3/4 cups white sugar 6 eggs 1 teaspoon anise extract 2 teaspoons vanilla extract 6 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 8 ounces chopped almonds Directions: Preheat oven to 350 degrees F ( 165 degrees C ). In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together. Knead by hand. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.

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