halfbakedharvest4.0
Deep Dark and Rosy, Red Velvet Cupcakes.
The standouts from greatest to least are chocolate, rose and vanilla. When mixed in with a little sugar and a little butter, magic happens. No really it does.
👥 24 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
- ●bowl
- ●pan
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Line 2 standard muffin tins with paper liners.
2
Whisk together flour, cornstarch, cocoa, and salt.
salt1 teaspooncup salted butter (softened (or unsalted with 1/2 tsp salt), 8 tablespoons)1/2
3
With an electric mixer on medium-high speed, whisk together the sugar and oil until combined. Add the eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food coloring, vanilla and rose water.
sugar1 cuppowdered sugar2 cupseggs (at room temperature*)2
4
Reduce speed to low. Add flour mixture in three batches, alternating with the buttermilk, and mixing well after each addition. Stir together the baking soda and vinegar in a small bowl (it will foam) and add the mixture to the batter, mix on medium speed until combined. Stir in the chopped chocolate.
5
Divide batter evenly among the prepared pans, filling each three-quarters full. Bake ⏱️ 20 minutes or until a toothpick inserted into the center comes out clean, do not over bake. Transfer cupcakes to a wire rack to cool completely.
6
Meanwhile, make the frosting, using an electric mixer, beat together the cream cheese and butter until smooth and creamy. Slowly beat in the powdered sugar, vanilla bean seeds and rose water until smooth. Add cream to reach your desired consistency.
cream cheese (softened)8 ouncessugar1 cuppowdered sugar2 cupsvanilla bean (seeds removed)1
7
Once the cupcakes are cool, frost with the cream cheese frosting. Decorate with roses if desired.
cream cheese (softened)8 ounces
Nutrition Facts
calories
434 kcal
fat Content
11 g
serving Size
1 serving
sugar Content
20 g
sodium Content
244 mg
protein Content
2 g
cholesterol Content
36 mg
carbohydrate Content
32 g
saturated Fat Content
5 g
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