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.
