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Red Velvet Cupcakes with Monograms

In Desserts on July 10, 2011 at 10:10 pm

~ 15 cupcakes

Monogram ideas from: Willow Word Baking Blog

Ingredients:
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Vanilla Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners’ sugar

For monograms:
1 handful of Ghiradelli’s bittersweet chocolate

– Preheat oven to 350 degrees and grease muffin pans or line with 20 paper baking cups.
– Beat the butter and sugar with an electric mixer until light and fluffy
– Mix in the eggs, buttermilk, red food coloring and vanilla (don’t freak out when it looks like cottage cheese, this is right. I have thrown out a batch before because I thought it looked “wrong”)

– Put the baking soda and vinegar in a small bowl and let it react. Then add to the mixture.

– In a seperate bowl, combine the flour, cocoa powder and salt and sift. This makes the cupcakes extra smooth and yummy. Not necessary to sift but worth it! Also, if you want to, substitute gluten free flour for those who are dietarially challenged!

– Stir into the batter just until blended.

– Put in cupcake pans with an ice cream scoop – this gives you the correct amount. The recipe I used said to fill the tray 2/3rds but I like extra full cupcakes so I put an extra dollop on top.

– Bake 20-25 minutes, make sure when you take them out that you can insert a toothpick and take it out without any sticking.
– Cool pan, don’t frost until they’re all the way cool or it will melt!

Suggestions: bake only 20 minutes so it’s not too crusted and make sure to put in airtight container immediately so they don’t get stale.

For Icing: Blend softened cream cheese, butter, sour cream and vanilla extract until light and fluffy. Beat in the confectioner’s sugar gradually. You will have a thick and yummy cream cheese icing!! You can put it in a zipblock bag and cut off the end to help apply the icing or just put it on with a knife.

For extra extra flair:
Monogrammed chocolates – print out a large image of script alphabet, and turn it upside down. Trace what you want to write on another piece of paper and put it underneath your wax paper.

Then, heat up a handful of Ghiradelli chocolate in a bowl sitting in a pot of simmering water (try to not let the bowl touch the water). Stir until melted. Put it in a zipblock bag and cut the teeniest tiniest corner off of it. Trace your backwards letters on your wax paper and put in fridge.

You might want to trace a few or make some thicker just in case they brake when you take them off the paper. Make sure to flip them around when they’ve cooled and put on top of the cupcakes for extreme cuteness! Yum.

Add some sprinkles or chocolates for extra flair.

Orrr if you’re having some gals over to knit….

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  1. […] and the knitting ladies loved it.” Way to try, try, try again, Annie! (see more on her blog) The monograms make these red velvet cupcakes unique and […]

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