• Easy Desserts - 18

    From Dave Drum@1:3634/12 to All on Mon Jan 16 04:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Red Velvet Cupcakes
    Categories: Cakes, Chocolate, Dairy, Cheese
    Yield: 24 servings

    MMMMM--------------------------CUPCAKES-------------------------------
    2 1/2 c (320 g) cake flour
    1 1/2 c (300 g) granulated sugar
    1 ts Baking soda
    1 ts Fine sea salt
    1 ts Cocoa powder
    1 1/2 c (360 mL) vegetable oil
    1 c (240 mL) buttermilk; room
    - temp
    3 lg Eggs; room temp
    2 tb Red food coloring
    1 ts White distilled vinegar
    1 ts Vanilla extract

    MMMMM-------------------CREAM CHEESE FROSTING------------------------
    8 oz (225-g) cream cheese;
    - softened
    4 c (410 g) sifted
    Confectioners' sugar
    1 c (225 g) unsalted butter;
    - softened
    1 ts Vanilla extract

    Set oven @ 350ºF/175ºC. Line 2 muffin pans with paper
    liners.

    In a large bowl, sift together the flour, sugar, baking
    soda, salt and cocoa powder. In another large bowl or in
    the bowl of a stand mixer fitted with the whisk
    attachment, whisk the oil, buttermilk, eggs, food
    coloring, vinegar and vanilla.

    Add the dry ingredients into the wet ingredients and mix
    on low speed until just combined and a smooth batter is
    formed. Scrape down the sides of the bowl.

    Scoop batter into muffin cups until they are about
    three-fourths of the way full, making sure not to
    overfill. Bake until a toothpick inserted in the center
    of the cakes comes out clean, about 18 minutes. Remove
    the cupcakes from the oven. Let cool completely.

    As cupcakes cool, prepare the cream cheese frosting: In
    a stand mixer fitted with the paddle attachment, or
    using a large bowl and a handheld electric mixer, mix
    the cream cheese, confectioners' sugar and butter on low
    speed until incorporated. Increase the speed to high,
    and mix until light and fluffy, about 5 minutes,
    scraping down the sides of the bowl with a rubber
    spatula halfway through.

    Reduce mixer speed to low. Add the vanilla, increase the
    speed to high and mix briefly, scraping down the sides
    of the bowl as needed, until fluffy.

    Once cupcakes are cool, frost, using a pastry bag with a
    large tip, or an offset spatula.

    By: Millie Peartree

    Yield: 24 cupcakes

    RECIPE FROM: https://cooking.nytimes.com

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