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ashleyjrosemond

Red Velvet Cake w/ Cream Cheese Vanilla Bean Icing

By

Rate this recipe 4.3/5 (6 Votes)

Ingredients

  • Cupcakes:
  • 4 tablespoons unsalted butter
  • at room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • 2 tablespoons sour cream
  • 2½ tablespoons unsweetened cocoa powder
  • 3 tablespoons red food coloring
  • ½ teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup + 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ teaspoons white vinegar
  • Icing:
  • 1/2 cup of butter (1 stick)
  • room temperature
  • 8 oz of Philly cream cheese (1 package)
  • room temperature
  • 2 - 3 cups of powdered sugar
  • 1 teaspoon of vanilla bean paste

Details

Servings 7
Level of difficulty Average
Cost Average budget

Preparation

Step 1

1 Preheat the oven to 350°F. Beat the butter and sugar in an electric mixer for 3 minutes on medium speed until light and fluffy.

2 Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

3 In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

4 Add a fourth of the dry ingredients and mix, then add a third of the wet. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

5 Scoop into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Cool

The Icing

1 Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing.

2 Add the vanilla paste and mix

3 Add the powdered sugar, continually taste to get to desired sweetness. Pipe onto cooled cupcakes.

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