Red Velvet Cupcakes with Cinnamon Cream Cheese Icing

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4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (Or a 1 oz. bottle)

1/2 teaspoon vanilla extract

1/2 cup buttermilk (I made my own using vinegar and regular milk)

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add this to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add the baking soda and white vinegar.  Turn to high and beat for another minute or so.

Spoon batter into a greased or paper-lined cupcake baking pan and bake at 350 F for 20 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold

scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.

Do not over-beat as the frosting can quickly become runny.

(I found this recipe on JoytheBaker, who says she adapted it from the Hummingbird Bakery Cookbook. I don’t take credit for creating the recipe, only for devouring the results.)

2 responses to “Red Velvet Cupcakes with Cinnamon Cream Cheese Icing

  1. The entire red velvet cake eating world (there probably should be hyphens in that) is upset at that statement. If anything, red velvet is more like devil’s food, but not just plain old chocolate!!!

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