Red Velvet Cupcakes with Orange-cream Cheese Icing
By Tested and perfected in the Sur la Table kitchen
Red Velvet Cupcakes with Orange-cream Cheese Icing
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 12 cupcakes
- 2 1/2 cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 1/2 cups (3 stick) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon Wilton red food coloring or 1 teaspoon red gel food coloring
- 1 1/2 teaspoons baking soda
- Orange Cream Cheese Frosting
- 1 stick (4 ounces) unsalted butter, room temperature
- 1 package (8 ounces) cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange oil
- Zest of 1 orange
- 1 cup (about 3 ounces) sweetened flaked coconut (optional)
Preheat oven to 375°F. Line cupcake pans with paper liners.
In a medium bowl, sift together flour, cocoa, baking powder, and salt; set aside.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar; mix on medium speed until light and fluffy. With mixer running, add 1 egg at a time, stopping the machine to scrape the sides of the bowl as needed.
To a liquid measuring cup, add buttermilk, vanilla, and food coloring; whisk to combine. Alternating, add the flour mixture and buttermilk mixture to the creamed butter, beating on low speed after each addition just until combined. To finish the batter, combine baking soda and vinegar in a small bowl. With the mixer running, add vinegar mixture into batter and stir until thoroughly combined.
Fill muffin cups three-fourths full with batter. Transfer to oven and bake until the tops spring back when lightly touched, about 20 minutes. Transfer cupcakes to wire racks and cool completely.
Cream cheese frosting: Place butter, cream cheese, and vanilla in the bowl of stand mixer fitted with a paddle attachment and beat on medium speed until very smooth, about 1 to 2 minutes. Add orange oil and zest and blend on low speed until just mixed together. With the mixer on low speed, add the powdered sugar and blend until well incorporated and fluffy, another 2 to 3 minutes.
To decorate cupcakes: Holding disposable pastry bag with frosting just above the center of the cupcake, squeeze bag to release frosting and pipe, working outward in a spiral pattern to form a rosette. Sprinkle with coconut if desired.
In a medium bowl, sift together flour, cocoa, baking powder, and salt; set aside.
To the bowl of a stand mixer fitted with a paddle attachment, add butter and sugar; mix on medium speed until light and fluffy. With mixer running, add 1 egg at a time, stopping the machine to scrape the sides of the bowl as needed.
To a liquid measuring cup, add buttermilk, vanilla, and food coloring; whisk to combine. Alternating, add the flour mixture and buttermilk mixture to the creamed butter, beating on low speed after each addition just until combined. To finish the batter, combine baking soda and vinegar in a small bowl. With the mixer running, add vinegar mixture into batter and stir until thoroughly combined.
Fill muffin cups three-fourths full with batter. Transfer to oven and bake until the tops spring back when lightly touched, about 20 minutes. Transfer cupcakes to wire racks and cool completely.
Cream cheese frosting: Place butter, cream cheese, and vanilla in the bowl of stand mixer fitted with a paddle attachment and beat on medium speed until very smooth, about 1 to 2 minutes. Add orange oil and zest and blend on low speed until just mixed together. With the mixer on low speed, add the powdered sugar and blend until well incorporated and fluffy, another 2 to 3 minutes.
To decorate cupcakes: Holding disposable pastry bag with frosting just above the center of the cupcake, squeeze bag to release frosting and pipe, working outward in a spiral pattern to form a rosette. Sprinkle with coconut if desired.