Tuesday, February 14, 2012
Red Velvet Cupcakes with Vanilla Bean Frosting
I am so excited...why you might ask, well it's because I'm the host of this month's "what's baking challenge! And seeing that it's Valentine's time again, I wanted to try a new cupcake recipe so I figured why not make a red velvet cupcake to stay with the holiday color theme.
Since Valentine's day lands on a night that I have to work later, I decided that we would celebrate the weekend before. This year I asked my three year old what he wanted to dessert and his response was "I want cupcakes!" Seeing that it was Jonathan's Valentine's Day Dinner as well, how could I say no.
I couldn't have been happier with the way the cupcakes turned out and I can not wait to make them again. Please make sure to come back and check out my what's baking round up and I've already gotten some amazing submission.
Like always happy baking!
Source for Cupcake Paula Deen
Source for Vanilla Bean Frosting http://www.browneyedbaker.com
WHAT YOU'LL NEED:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
WHAT YOU'LL NEED FOR THE FROSTING:
2½ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2½ cups confectioners’ sugar (10 ounces)
1 teaspoon vanilla extract
2 Tablespoons heavy cream
WHAT YOU'LL NEED TO DO:
Preheat the oven to 350 degrees F. Line muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in stand mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled.
Bake in oven for about 20 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before frosting.
While the cupcakes cool start making your vanilla bean frosting.
In your stand mixer whisk butter at medium-high speed until smooth.
With the edge of a knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.
Once incorporated, add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moiste.
Scrape down the bowl and beat at medium speed until mixture is fully incorporated, continue scraping the bowl, add vanilla and heavy cream, and beat at medium speed.
Once everything has come together, increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Once cupcakes are completely cooled, frost cupcakes and Garnish with raspberry, strawberries or even red candies.
Like always, Happy Baking!