Red Velvet Cupcakes with Almond Cream Cheese Frosting

Ingredients

  • 3 cups plus 3 tablespoons all-purpose flour
  • 1 ¼ teaspoons baking soda
  • 1 ¼ teaspoons kosher salt
  • ¼ cup unsweetened cocoa powder (recommended: Valrhona)
  • 1 cup vegetable oil
  • 1 ¼ cups buttermilk
  • 1 7/8 cups sugar
  • + 11 more ingredients
    • 3 eggs
    • 1 fluid ounce red food coloring
    • ½ cup plus 2 tablespoons unsweetened applesauce
    • 1 ¼ teaspoons apple cider vinegar
    • 1 ¼ teaspoons vanilla extract
    • Almond Cream Cheese Frosting, recipe follows
    • 11 ½ tablespoons butter, at room temperature
    • 24 ounces cream cheese, at room temperature
    • 4 ½ cups powdered sugar, sifted
    • 3 teaspoons vanilla extract
    • 1 ½ teaspoon almond extract

1. Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners. 2. In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanil...

View full recipe at SpringPad

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