Monday, November 26, 2012

Red Velvet Raspberry Cupcakes




Creatividades Latinas
818-492-6390
Red Velvet Raspberry Cupcakes
Ingredients
    ¾ cup butter
    3 eggs
    3 cups all-purpose flour
    1 tablespoon unsweetened cocoa powder
    3/4teaspoon salt
    2 1/4cups sugar
    1 ounce bottle red food coloring (2 tablespoons)
    2 tablespoons raspberry liqueur or milk
    1 teaspoon vanilla
    1 1/3cups buttermilk or sour milk*
    1 1/2 teaspoons baking soda
    1 1/2teaspoons vinegar
    1recipe Cream Cheese-Raspberry Frosting
    Fresh raspberries (optional)

Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.
Tip:
To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.


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