How to Make Red Velvet Cupcakes w/ Cream Cheese Frosting – Laura in the Kitchen Ep 109


Hi guys! I’m Laura Vitale πŸ™‚ And on this episode of Laura in the Kitchen I’m gonna show YOU an amazing-mazing recipe This recipe is has been suggested like crazy My suggestion inbox is going completely bonkers I can’t take it anymore So I’m finally going to show it to you! It is my red velvet cupcake with cream cheese frosting! Alright so I’m super excited to show it to you. Let’s get started! You’re gonna need some all purpose flower, some regular granulated sugar Some unsalted butter at room temperature Some unsweetened cocoa An egg Baking powder, baking soda, salt Buttermilk, vanilla extract, red food coloring And these are the ingredients you’re gonna need to make the actual cupcake And then a little bit later on, I will show you the remaining ingredients to make the cream cheese frosting Alright first thing you wanna do: preheat you oven to 350. Get that ready for you Second thing you wanna do is take your cupcake pan or your muffin pan and line then with little paper liners to ensure that they come out nice and easy And now we’re gonna get started to-uh making these beautiful cupcakes Now. If you want to you can just do this on a regular bowl with a whisk and a spatula I’m just gonna use my standing mixer here just to make my life a little bit easier And in here, I’m gonna put in just some unsalted butter Here we go and it has to be at room temperature otherwise it will not cream and you’ll have a complete mess and the sugar Close this up And mix this together til the sugar and the butter have incorporated nicely and then we’ll add in our egg and vanilla My butter and sugar and cream are together. I’m going to add in my egg and about a teaspoon of vanilla Pure vanilla extract NOT the imitation stuff. Just make sure that its pure vanilla extract I’m just gonna mix this together for just a second and while that goes I’m gonna take my flour, my cocoa which is not very much I’ll explain that later and my baking powder, baking soda, and sugar-and salt I’m sorry And I’m just going to mix this lightly And here’s that’s gonna go What I have here is buttermilk Now as you might have noticed, I’m not using any oil in this recipe And that’s because I’m gonna get all the moistness In the buttermilk. It -you know- it ensures that everything comes out moist, delicious, and I don’t even have to use any oil So perfect. So I’m gonna put half of the dry ingredients in Put half in. WHOA! Probably I should lower that Yeah that’d be good and half of the buttermilk Let those incorporate well And then you’re gonna add in the remaining Dry ingredients And the remaining buttermilk Mix that together until it’s just combined but remember you don’t want to over mix it Because you’ll end up with a really really tough Dense kind of lumps. Like chewy bread type of cake which-we don’t want that We want a beautiful moist cupcake. So that’s perfect Nice and easy. Everything’s blended well Let me just take my little spatula getting any of the excess off Just like so Remove this Okay. Just give this a nice stir from the bottom up Perfect. And now the red part comes in. Now traditionally In the old days The red from the red velvet cupcakes came from beet juice I can’t find beet juice. OK. Never could So you’ll see most-you know red velvet cupcakes just use red food coloring and that’s what I’m gonna use So just-I can’t really give you an amount. It just depends on the kind-uh-you know the food coloring that you do use Just start with a little bit work with it And then just keep adding to it cause remember you can always add it in. You just can’t take it away So just mix this together. Adding as much as you need Until you get a really nice deep red color. Just like that! That’s absolutely perfect. Now I’m gonna use my handy dandy little ice cream scooper. Gives me perfect size every time I’m just gonna put these right in like so. Look how perfect that is! That’s why I always use an ice cream scoop Now what is red velvet cupcake? It’s a very traditional southern cupcake Really a moist vanilla cupcake that’s just been kissed by cocoa. Just a touch of cocoa in there and so so good and like I said, traditionally the red comes from beet juice Beet concentrate but where am I gonna get beet concentrate? So we just use-you know-I just use regular food coloring and it works every time And you absolutely HAVE TO HAVE TO HAVE TO top them with cream chees frosting You must. Otherwise it’s not red velvet cupcake. So I’m just gonna fill these up and get em ready to go into the oven I’ve filled my cupcake liners perfectly. Now just like the blueberries don’t asky me why. This makes 11 cupcakes I haven’t figured out why yet. So these are gonna go into your pre-heated oven 350 degrees 15 to 20 minutes or so. You wanna check em at the 15 minute mark by taking just a regular toothpick Inserting it into the middle of the cupcake. If it comes out clean with no wet batter on it you know it’s done If however there is still wet batter on it keep checking it every minute or so because this can go from perfectly cooked to over cooked in a matter of a minute or two So just keep an eye on it. Ok? My cupcakes baked for about 22 minutes actually. It’s a little longer than normal But they are perfect and I let them cool completely otherwise we can’t frost them which we know we need to make that cream chees frosting to go on top of them So I’m just going to go put these over here And we’re going to make the frosting. Now to do-to make the frosting we’re gonna need two cups of confectioner sugar or powdered sugar or icing sugar however you call it You’re gonna need 2 ounces of room temperature plain cream cheese And some unsalted butter and it MUST be at room temperature And I mean like it gotta be on the counter like all day if not overnight because if this is not at room temperature it will NOT work. You’ll have a lumpy Horrible horrible frosting now you’re gonna put in a little bit of vanilla

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