photography by:Nicholette von Reiche
My take on Georgetown cupcake’s signature cupcake. Red velvet cupcakes with vanilla cream cheese frosting.
Makes: 24
Preparation: 20 minutes
Bakes: 20 minutes
2½ cups all purpose flour
2 Tbsp cocoa powder
1 tsp salt
1½ cups soft brown sugar
1½ cup canola oil
2 large eggs, at room temperature
2 Tbsp red food coloring
1 tsp vanilla extract
1 cup buttermilk
1½ tsp baking soda
2 tsp white vinegar
Vanilla Cream cheese frosting:
1 stick (8 Tbsp ) butter, at room temperature
4 cups icing/powdered sugar, sifted
1 tsp pure vanilla extract
1 tub (8 oz) cream cheese, at room temperature
Fondant shapes, sprinkles or candy to decorate
For the cake part:
Preheat the oven to 350°F (180°C) and line standard muffin tins with paper liners.
Sift together flour, cocoa, and salt into a medium sized bowl.
Combine the sugar and oil in a large bowl, add the eggs, food coloring and vanilla extract and whisk with an electric beater to combine well.
Add the flour mixture in two batches to the oil mixture, alternating with the buttermilk.
Whisk well on a low setting after each addition.
Foam together the baking soda and vinegar in a small bowl and add to the batter. Combine well and divide the batter evenly among lined cupcake liners, filling each ¾ full.
Bake for 25 minutes, rotating tins halfway through.
Cool cupcakes completely in the tins before removing and decorating.
For the frosting:
Place all ingredients in a large bowl and beat with an electric beater until fluffy and well combined.
To decorate:
Spread or pipe the frosting onto your cupcakes and decorate as desired with fondant shapes, sprinkles or candy.
Notes:
These cupcakes keep very well. They can be stored overnight in an airtight container at room temperature and once iced will keep well for up to 5 days in the fridge. The cake part can also keep in the freezer for up to 2 months in an airtight container, simply bring to room temperature, frost, decorate and enjoy.
Kids:
From naughty to nice; these delicious cupcakes will bring out the child in all of us. Let your little chefs join in on the action.
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