Cherry Velvet Cupcakes
Source: adapted from Cakeman Raven as seen on Food Network
2 and 1/2 cups cake flour (I used AP and replaced 5 tablespoons with cornstarch.)
1 and 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup of buttermilk
2 eggs
1 teaspoon white vinegar
1 and 1/2 cups vegetable oil
1 tablespoon red food coloring
2 tablespoons cherry juice (from jar of maraschino cherries)
5–6 cups powdered sugar
1 teaspoons almond extract
2 to 4 tablespoons cherry juice (from jar of maraschino cherries)
a few drops of red or pink food coloring
Beat the butter and cream cheese on high speed until light and fluffy. Add almond extract and cherry juice. With mixer on low speed, add powdered sugar one cup at a time, until desired consistency is reached. Add food coloring and beat well.
2 and 1/2 cups cake flour (I used AP and replaced 5 tablespoons with cornstarch.)
1 and 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup of buttermilk
2 eggs
1 teaspoon white vinegar
1 and 1/2 cups vegetable oil
1 tablespoon red food coloring
2 tablespoons cherry juice (from jar of maraschino cherries)
1 teaspoon almond extract
24–48 maraschino cherries
Preheat oven to 350 degrees and line a cupcake tin with 24 cupcake liners.
Preheat oven to 350 degrees and line a cupcake tin with 24 cupcake liners.
Whisk together flour, sugar, baking soda, salt, and cocoa powder and set aside.
In another bowl beat together buttermilk, eggs, vinegar, vegetable oil, food coloring, cherry juice, and almond extract on medium speed until blended.
Slowly add flour mixture and beat until combined.
Drop 1 or 2 cherries in the middle of each cupcake before baking.
Fill liners about 3/4 full and bake for 16 - 20 minutes. Cool completely before frosting.
1 8oz. block cream cheese (room temperature)
1 stick butter (room temperature)5–6 cups powdered sugar
1 teaspoons almond extract
2 to 4 tablespoons cherry juice (from jar of maraschino cherries)
a few drops of red or pink food coloring
Beat the butter and cream cheese on high speed until light and fluffy. Add almond extract and cherry juice. With mixer on low speed, add powdered sugar one cup at a time, until desired consistency is reached. Add food coloring and beat well.
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