Blogging Out Loud
Red Velvet Cupcakes
ORGANIC RED VELVET CUPCAKES
Ingredients:
• 2 cups all purpose organic whole wheat flour
• 2 cups organic sugar
• ½ cup organic baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1 teaspoon organic baking soda
• 2 sticks organic butter at room temperature
• 5 large organic eggs
• 1 cup organic buttermilk
• 1 teaspoon organic vanilla
• 1 teaspoon organic red food coloring
Directions: Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Whisk dry ingredients. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add ¼ of dry ingredients to creamed mixture then approximately ¼ of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill lined cupcake pans ½ full of red velvet batter (I filled mine just over half full). Bake oven for approximately 20 minutes. Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool then frost. Makes 24 cupcakes.
Cream Cheese Frosting
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
I’ve baked this recipe twice now and I love it! Here’s the recipe for both the French vanilla cupcake and the vanilla bean buttercream frosting.
Recipe: French Vanilla Cupcakes
Summary: Deep vanilla flavor in a moist, perfect cupcake
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups of vanilla sugar
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon of baking soda
- Pinch of salt
- 1 cup of buttermilk, room temp
- 2 teaspoons of vanilla extract
- 1 1-inch piece of vanilla bean
Instructions
- Preheat oven to 350F.
- Heat the buttermilk until it just simmers.
- Remove from heat and add the vanilla pod.
- Set aside.
- Beat butter and sugar on high until light and fluffy.
- Add eggs and egg yolks one at a time, beat thoroughly after each addition.
- Blend flour, baking powder, salt and baking soda, in a bowl.
- Cut open vanilla pod and scrape out seeds into the buttermilk. (You can dry the pod and use it to make vanilla sugar)
- Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
- Add ½ the buttermilk.
- Continue to alternate the flour and buttermilk, ending with the flour.
- Scoop into cupcake papers about 3/4 full. Bake for 18-20 minutes.
- Cool and frost with desired buttercream.
Quick Notes
You can replace 2 tablespoons of the buttermilk with vanilla brandy for a deeper flavor.
Cooking time (duration): 20
Number of servings (yield): 24
Nutrition Information:
for 1 cupcake (without buttercream)
Nutrition Information:
Calories 205
Fat 8.7 (saturated fat 5.2)
Carbs 29.3
Protein 2.8
Source: http://www.restlesschipotle.com/2011/03/french-vanilla-cupcakes/
Preparation time: 10 minutes
Ingredients
- 1 1/2 cup confectioners’ sugar (add more until it reaches your preferred consistency)
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla bean paste (add more to taste)
- 1 tablespoon milk
Directions
- Mix together sugar and butter until they are blended and creamy.
- Add vanilla bean paste and milk and continue to beat for another minute.
- If desired, add more vanilla bean paste to taste, or more confectioners’ sugar to make it stiffer.
