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Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cupcakes with Cream Cheese Frosting

Before you jump to Red Velvet Cupcakes with Cream Cheese Frosting recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Healthy eating helps bring about a feeling of wellness. Increasing our daily allowance of healthy foods while lowering the intake of unhealthy types plays a part in a more healthy feeling. A piece of pizza does not make you feel as healthy as ingesting a fresh green salad. This is often a problem, nonetheless, when it comes to eating between snacks. Finding goodies that really help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that can be used when you need an instant pick me up.

Whole grain foods are an outstanding choice for a fast healthy snack. A slice of whole wheat toast, as an example is a great snack in the morning hours. When you have to have a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the choice to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to red velvet cupcakes with cream cheese frosting recipe. To cook red velvet cupcakes with cream cheese frosting you need 18 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to make Red Velvet Cupcakes with Cream Cheese Frosting:
  1. Take Cupcakes
  2. Provide 4 tbsp unsalted butter
  3. Use 3/4 cup granulated sugar
  4. Take 1 large egg
  5. Get 2 1/2 tbsp unsweetened cocoa powder
  6. Take 2 tbsp Red Food Coloring
  7. Use 1/2 tsp vanilla extract
  8. Use 1/2 cup buttermilk
  9. Take 1 cup AP flour
  10. Prepare 2 tbsp AP flour
  11. Provide 1/2 tsp salt
  12. Use 1 1/2 tsp distilled white vinegar
  13. Provide 1/2 tsp baking soda
  14. Prepare Cream Cheese Frosting
  15. Provide 8 oz Cream Cheese
  16. Get 5 tbsp unsalted butter
  17. Provide 2 tsp Vanilla Extract
  18. Use 2 cup powdered sugar
Instructions to make Red Velvet Cupcakes with Cream Cheese Frosting:
  1. Preheat oven to 350°F. Line a cupcake pan with liners.
  2. On medium-high seed, cream the butter and sugar for about 3 mins, until light and fluffy. Add the egg and turn the mixture to high. Scrape the sides of the bowl and beat until well incorporated.
  3. In a different small bowl, mix together the cocoa powder, vanilla extract, and red food coloring to make a thick paste. (The amount of Red Food Coloring you use is up to you, if you like a bright red use less, if you like a deeper earthy color use 3 tablespoons, but no more.) Add to the batter and mix on medium speed until completely combined. Scrape the bottom of bowl if necessary to ensure all the batter gets color.
  4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat process. Beat on high till smooth.
  5. Reduce the mixer to low and add salt, baking soda, and vinegar. Turn to high and beat for no more than 15 seconds just so that everything is completely combined and smooth, but don't over mix!
  6. Divide the batter evenly into cupcake liners and bake for about 20 mins, or until a toothpick is inserted into the center of the largest cupcake comes out clean.
  7. Cool for 10 minutes and then remove cupcakes from pan and place them on cooling rack to cool completely for about an hour before frosting.
  8. For the frosting: Take the room temperature butter and cool cream cheese and mix them on medium-high speed for about 2 minutes. Add vanilla extract and continue to beat till well combined. Scrape the bowl when necessary. Reduce the speed to low and add the powdered sugar in 4 additions, so as not to have it fly everywhere. Beat until frosting is smooth yet not overly beaten and runny. This makes plenty of frosting to pipe both into the cupcake to give it a filing as well as on top. So since there will no doubt be left over frosting, you can freeze it in an airtight container and save it for another use. Or if you would like you could just halve the frosting recipe to make less.
  9. Can be stored in fridge for up to 3 days. However, it would be best to let them sit out for about 20 minutes so that they taste moist and fluffy, yet still slightly chilled.

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