Monday, January 9, 2012

Red Velvet Cupcakes

Easily the most decadent cupcakes I've ever tried, very moist and fluffy though not too sweet, these treats are a huge hit with the adults, the flavors are bold and addictive!

1 1/4 C. flour ($.10)
3/4 C. sugar ($.10)
1/2 tsp. baking soda ($.05)
1/2 tsp. salt ($.05)
1/2 tsp. cocoa powder ($.10)
3/4 C. vegetable oil ($.15)
1/2 C. buttermilk, room temperature ($.15)
1 large egg at room temperature ($.10)
2 tsp. red food coloring ($.25)
1 tsp. white distilled vinegar (free after coupons)
1 tsp. vanilla extract ($.15)

Cream Cheese Frosting:
8 oz. light cream cheese, softened ($.79)
1 stick butter, softened ($.20)
3/4 tsp. vanilla extract ($.10)
2 C. powdered sugar ($.25)

Preheat the oven to 350 degrees F. Line a 12 C. muffin pan 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 until mixed thoroughly. Add the sifted dry ingredients to the wet and mix until completely 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.

Pipe frosting onto the cooled cupcakes, refrigerate after frosting.

Garnish with a dusting of cocoa powder, if desired.

Cook's Note: Frost the cupcakes using a resealable bag with the corner cut - cut a small edge to make frosting easy and fast.

Yield - 12 cupcakes
Cost: $2.54
Cost per cupcake: $.21

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