Two weeks ago, I celebrated my future sister in law's bachlorette dinner! We kept the night pretty simple and went to EDGE Steakhouse at the Four Seasons.
In honor of her last fling before the ring, I made some red velvet cupcakes! They were quite yummy and totally adorable.
Red Velvet & Cream Cheese Icing:
Recipe originally adapted from Annie’s Eats
Makes 24 cupcakes
2½ cups all purpose flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
1 tsp. vanilla extract (I use Madagascar Vanilla)
1 tsp. white vinegar
red food coloring (I use gel)
Cream Cheese Frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
3 cups confectioners’ sugar
Preheat the oven to 350° F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, sugar, baking soda, cocoa powder and salt; whisk to combine. In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended. Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
Divide the batter evenly between the prepared liners. Bake about 18 minutes. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
What a wonderful night it was!! Happy Baking!