A Belated Merry Christmas!

27 Dec

Well the time of year has finally been and gone, and now we are all recovering from the days a good food, friends and family.

So due to this and crazy work schedules, I have been neglecting the blog abit. My promise for 2011; I will start baking more and adding more content to this blog.

So for now, I wanted to share my first EVER batch of Red Velvet Cupcakes, with Cream Cheese Frosting. I was quite proud of them, if I do say so myself.


Red Velvet Cupcakes:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups sugar

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 tsp cocoa powder

  • 1 1/2 cups vegetable oil

  • 1 cup buttermilk

  • 2 large eggs

  • 2 tbsp red food coloring (I found this was about 2 mini bottles)

  • 1 tsp white distilled vinegar

  • 1 tsp vanilla extract


For the Cream Cheese and Candy Cane Frosting:

  • 16 oz. cream cheese, softened

  • 2 sticks butter, softened

  • 1 tsp vanilla extract

  • 4 cups sifted confectioners’ sugar

  • 60 Mini Candy Canes (I used mini Fruit flavored Candy Canes, I’m not a huge fan of Peppermint)

  1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

  2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Then set this aside.

  3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla on a low speed. Add the sifted dry ingredients to the wet, a third at a time and mixing between, until the mixture is smooth and thoroughly combined.

  4. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20minutes, turning the pans once, half way through. To test if they are ready, use a tooth pick in the dough, if they aren’t ready, allow 5-10 more minutes. Remove from oven and allow to cool for at least 1 hour before frosting.

For the Cream Cheese and Candy Frosting:

  1. 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.

  2. From the packet of 60 Mini Candy Canes, Remove 24 for the centers of the cupcakes, then place the remaining candies in a large Ziploc Bag. Using a meat tenderiser (or in my case, a hammer worked :)) and crush the remaining Canes. Then gently dip the edges of the frosting a bowl of the crushed canes, rotating them round to get the effect around the cupcake.
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