Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Red Velvet Cupcakes
FOR THE CUPCAKES:
1 1/4 cup of vegetable oil
1 cup buttermilk
2 big eggs
1 teaspoon of white vinegar
2 teaspoons of vanilla extract
Red food coloring (see Kelly Notes)
2 1/2 cups all-purpose flour
1 3/4 cups of sugar
1 teaspoon of baking powder
3/4 teaspoon salt
1 tablespoon of cocoa powder without sugar
FOR THE MANUFACTURER:
2 packs (8 ounces) cream cheese at room temperature
1 cup icing sugar
2 1/2 teaspoons of vanilla extract
1 1/3 cups of cold and heavy cream (see Kelly Notes)
MAKE THE CUPCAKES:
Preheat oven to 350ºF. Cover a cupcake tray with inserts.
Mix oil, buttermilk, eggs, white vinegar, vanilla extract and enough red color in the bowl of a blender equipped with the paddle attachment until the mixture is well mixed and the color reaches desired.
In a separate middle bowl, sift flour, sugar, baking soda, salt and cocoa powder.
Add the dry ingredients to the wet ingredients, ½ cup at a time, and mix them between each addition to avoid lumps in the dough.
Fill each cupcake liner with about 3/4 of the mixture and bake for 18 to 20 minutes until a toothpick comes out clean. Transfer the cupcakes to a refrigerated rack to cool completely during the glaze.