Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.

 

source:  littledairyontheprairie

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Broken glass Cupcakes

Broken Glass Cupcakes 

Broken glass Cupcakes

INGREDIENTS:

White Buttercream frosting (see buttercream recipes)
1 Box Red Velvet Cake Mix or red velvet cupcakes (see red velvet cupcake recipes)

Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar

Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring

DIRECTIONS:

  1. Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.
  2. Divide cake batter between lined cupcake tins.
  3. Bake according to box instructions. Let cool and frost cupcakes with white frosting.
  4. Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into “shards” using a meat mallet.
  5. Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.
  6. Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of “blood” to complete the effect.

Red Velvet Cupcakes with Oreo Cream Cheese Frosting

Red Velvet Cupcakes with OREO Cream Cheese Frosting2

Red Velvet Cupcakes with OREO Cream Cheese Frosting

Yields:  24 pcs (regular size cupcakes
Baking temp: 350 degrees fahrenheit
Baking time: 20-22 mins

INGREDIENTS:

For the cupcakes:
2½ cups all-purpose flour
1½ cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp. LorAnn Oils Emulsion, Red Velvet
1 tsp. distilled white vinegar
1 tsp. vanilla extract

For the Oreo Cream Cheese Frosting:
1 pkg. (8 oz.) cream cheese, softened
½ cup (1 stick) butter, softened
½ tsp. vanilla extract
2 cups powdered sugar
12 Oreo’s, coarsely crushed

Red Velvet Cupcakes with OREO Cream Cheese Frosting

DIRECTIONS:

  1. Additional Oreo’s, for garnish (if desired)
  2. Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake papers.
  3. In a medium bowl, combine all of the dry cupcake ingredients. Stir with a whisk to combine. Set aside.
  4. In a large mixing bowl, combine all of the wet cupcake ingredients with an electric mixer. Stop the mixer and add half of the dry ingredients into the wet. Mix to combine. Add the remaining dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.
  5. Divide the batter evenly into the cupcake papers, filling each about two-thirds full. Bake for 20-22 minutes or until cupcakes test done when a toothpick inserted near the middle comes out clean. Allow cupcakes to cool in pan for about 5 minutes before removing to a wire rack to cool completely.
  6. To prepare the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and beat until thoroughly combined. Add the Oreo’s and mix well. The frosting should be light and fluffy.
  7. Top the cupcakes with the frosting. If desired, cut additional Oreo’s in half and garnish cupcakes.

    **Note: I found this to be enough frosting for my family and our tastes …. if you like a lot of frosting, you may want to double the frosting part! 🙂

source: lovebakesgoodcakes

Red Velvet Raspberry Cupcakes

Red Velvet Raspberry Cupcakes2

RED VELVET RASPBERRY CUPCAKES

Yields: 26 pcs
Prep time: 40 mins
Baking temp: 350 degrees fahrenheit
Baking time: 20 mins

INGREDIENTS:

¾ cup butter

3 eggs

3 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

¾ teaspoon salt

2¼ cups sugar

1 1 ounce bottle red food coloring (2 tablespoons)

2 tablespoons raspberry liqueur or milk

1 teaspoon vanilla

1⅓ cups buttermilk or sour milk*

1½ teaspoons baking soda

1½ teaspoons vinegar

1 recipe Cream Cheese-Raspberry Frosting

Fresh raspberries (optional)

Red Velvet Raspberry Cupcakes

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.
  3. 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.
  4. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  5. 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.
  6. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

*Test Kitchen 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.

Cream Cheese-Raspberry Frosting

INGREDIENTS:

1/2 8 ounce package cream cheese

1/3 cup butter

2 tablespoons raspberry liqueur or milk

1 teaspoon vanilla

4 cups powdered sugar

1 teaspoons milk (optional)

DIRECTIONS:

Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

source: grandbaby-cakes

Double Red Velvet Cupcakes

Double red velvet Cupcakes

DOUBLE RED VELVET CUPCAKES

Baking temp: 350 degrees fahrenheit
Baking time: 16-20 mins

INGREDIENTS:

Red Velvet Cake:

1 box Red Velvet Cake Mix

3 eggs

1/2 C. oil

1 C. sour cream

1/3 C. buttermilk or milk

2 tsp. vanilla extract

Red Velvet Cake Batter Frosting:

1/2 C. butter, softened

8 oz. cream cheese (or 1/2 C. butter, softened)

2 tsp. vanilla extract

1/2 C. Red Velvet Cake Mix (dry powder, sifted to remove lumps)

2 Tbsp. milk

3-4 C. powdered sugar, as needed

Double red velvet Cupcakes2

DIRECTIONS:

  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, combine eggs, oil, sour cream buttermilk and vanilla extract until smooth.
  4. Add cake mix and stir.
  5. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  6. Red Velvet Cake Batter Frosting: Beat butter and cream cheese until smooth. Add vanilla extract, red velvet cake mix and milk and beat again. Add in powdered sugar a little at a time until you reach your desired consistency.
  7. Pipe onto cooled cupcakes and top with sprinkles.

source: yourcupofcake

Red Velvet Cupcakes

red velvet Cupcakes 2

RED VELVET CUPCAKES

Yields: 12 pcs
Prep time: 90 mins
Baking temp: 350 degrees fahrenheit
Baking time: 25 mins

INGREDIENTS:

Red Velvet Cupcakes:

2½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder (not Dutch Processed)

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 teaspoon pure vanilla extract

2 tablespoons (1 ounce) liquid red food coloring

1 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

2 large eggs

Cream Cheese Frosting (for a simple frosted top):

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 cups confectioners’ (powdered) sugar

Or Cream Cheese Frosting (for piping swirls):

11 ounces cream cheese, room temperature

½ cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

4 cups confectioners’ (powdered) sugar

DIRECTIONS:

Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line with paper cupcake liners.

Red Velvet Cupcakes:

  1. In a medium mixing bowl, combine flour, cocoa, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the buttermilk, vanilla, and liquid red food coloring together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Spoon the batter into the cupcake liners. Fill about ⅔ full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking.
  7. Bake: Bake, rotating pan halfway through, 20 to 25 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on a wire cooling rack before frosting.

Cream Cheese Frosting:

  • Make the smaller portion of frosting ingredients for a simple frosted top, and the larger portion of frosting ingredients if making piping swirls.
  • In a medium mixing bowl, combine cream cheese, butter, and vanilla; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy and a good spreading or piping consistency.
  • Frost and decorate tops of each cupcake as desired. Refrigerate leftovers. – See more at: http://thebakingpan.com/recipes/cupcakes/red-velvet-cupcakes/#.VjDi3StJdyU

source: thebakingpan

Red Velvet Cupcakes with Cream Cheese Frosting

red velvet Cupcakes

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Baking temp: 350 degrees fahrenheit
Baking time: 20 mins

INGREDIENTS:

Red Velvet Cupcakes:

2 1/2 cups cake flour
2 Tablespoons unsweetened cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs at room temperature
1/2 teaspoon red gel paste food coloring
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar

Cream Cheese Frosting:

2 sticks room temperature butter
12 ounces room temperature cream cheese
4 cups confectioners’ sugar
1 teaspoon vanilla

DIRECTIONS:

Red Velvet Cupcakes:

  1. Sift together the cake flour, cocoa power, and salt.  Set aside.
  2. Mix together the sugar and oil until incorporated.  Add the eggs one at a time.
  3. Add the food coloring and vanilla.
  4. Add the flour in three batches alternating with the buttermilk.
  5. In a small bowl, mix together the baking soda and vinegar.  Add to the batter and mix to combine.
  6. Line two muffin tins with paper liners.  Fill the tins three quarters of the way through.  Bake in a preheated 350 degree oven for about 20 minutes.  Let the cupcakes cool completely on a wire rack.

Cream Cheese Frosting:

  1. Make the cream cheese frosting by creaming together the butter and cream cheese.  Slowly add the powdered sugar.  Add the vanilla.
  2. I used a piping bag fitted with a large round tip to pipe the cream cheese frosting.

source: bakedbree

Red Velvet Cupcake

red velvet cupcake SSS

Red Velvet Cupcake

Yield:  1 dozen

Classic red velvet cupcakes with velvety texture and buttery soft crumbs and topped with tangy cream cheese frosting.

INGREDIENTS:

For cupcakes

1 ½ cups (190gr) all-purpose flour

1 cups (200gr) sugar

1 tablespoons natural unsweetened cocoa powder

¼ teaspoon salt

1 large egg, at room temperature

1/2 cup (120ml) vegetable oil

3/4 cup (180ml) buttermilk, at room temperature

1 tablespoon red food coloring

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon white distilled vinegar

For cream cheese frosting

8oz (225gr) cream cheese, at room temperature

¼ cup (55gr) unsalted butter, at room temperature

2 cups (250gr) powdered sugar

1 tablespoon heavy cream, or milk

2 teaspoons pure vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C). Line muffin pans with paper cupcake liners.
  2. Whisk together flour, sugar, cocoa and salt. Set aside.
  3. In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
  4. In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
  5. Using a large cookie scoop, fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
  6. To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  7. Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.
  8. red velvet cupcake SSS2

source: sweetandsavorybyshinee

Red Velvet Molten Lava Cupcakes

red velvet lava CC

Red Velvet Molten Lava Cupcakes

Yield:  2 dozens

INGREDIENTS:

1 box red velvet cake mix, plus ingredients called for to make the cake
(I used Duncan Hines and the cake mix called for 3 eggs, 1 1/4 cups water, and 1/3 cup oil.)

8 ounces semi-sweet baking chocolate

1/2 cup heavy cream

Powdered sugar, for garnish

Directions:

  1. Chop or break up baking chocolate and place in a medium sized bowl. Heat the cream over low heat until it just simmers. Pour over the chocolate. Stir until melted and smooth. (If it’s having a hard time melting, place it in the microwave for about 15 seconds.) Chill chocolate mixture until hardened, at least 2 hours.
  2. Preheat oven to 350 degrees. Line muffin tins with cupcake liners. (About 24)
  3. Mix up cake batter according to the box directions. Fill each liner about 1/2 full of batter. (You don’t want to fill them as full as 2/3, or they will spill over. A little less than is called for on the box is good.)
  4. Remove chocolate ganache from the refrigerator. Scoop 1 tablespoon balls (I used a cookie scoop) and place one ball in the center of each cupcake batter.
  5. Bake 20-23 minutes, until a toothpick inserted in the side of the cupcake (not the center!) comes out clean. Cool for just a few minutes in the pans.
  6. When ready to serve, remove the cupcakes from the pan and remove the liners. Turn upside down on a plate and sprinkle with powdered sugar.
  7. These are best served warm. If they cool off, just heat them for a few seconds in the microwave to heat.

source:  crazyforcrust