Here
is an easy tutorial for frosting a cupcake using a 1M tip and cream cheese
icing.
Red Velvet Cupcakes & Cream Cheese Icing
Cupcake Ingredients
2
1/2 cups all-purpose flour
1
1/2 cups sugar
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon cocoa powder
1
1/2 cups vegetable oil
1
cup buttermilk, room temperature
2
large eggs, room temperature
2
tablespoons red food coloring
1
teaspoon white distilled vinegar
1
teaspoon vanilla extract
Cream Cheese Frosting
Ingredients
1
pound cream cheese, softened
2
sticks butter, softened
1
teaspoon vanilla extract
4
cups sifted confectioners' sugar
Directions
Preheat the oven to 350 degrees. Line 2
(12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the
flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat
together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a
handheld electric mixer. Add the sifted dry ingredients to the wet and mix
until smooth and thoroughly combined.
Divide the batter evenly among the cupcake
tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the
pans once, half way through. Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream
cheese, butter and vanilla together until smooth. Add the sugar and on low
speed, beat until incorporated. Increase the speed to high and mix until very
light and fluffy.
And now, how not to frost a cupcake.
I left Matt the last cupcake to ice. He went with the "use as much icing as possible" technique.
Happy Monday, friends!
