#RED FROST FROST FREE#

Beat on medium speed until well incorporated. In a large mixing bowl, combine the vegetable oil, butter, egg, and vanilla extract.Preheat the oven to 350☏. Line a cupcake pan with cupcake liners.Decorate with an large open round piping tip.Repeat until all the powdered sugar has been added and beat until the frosting is completely smooth. Beat on low speed until the powdered sugar has combined then increase speed to medium-high and beat for 1-2 minutes. Slowly add confectionary sugar 1 cup at a time and alternating adding the vanilla extract and heavy cream.This will prevent a lump frosting, so don’t rush this step.

#RED FROST FROST FREE#

Next add the cream cheese and cream together for 2-3 minutes until they are fluffy and free of lumps, scape down the bowl occasionally.Be sure it’s whipped and fluffy before adding the cream cheese. This helps the mixer break down the butter. Beat the butter for 2-3 minutes until it is light and fluffy. Heavy whipping cream– you can sub this with milk if needed.My recipe also calls for cold ingredients, which is the key to preventing the frosting from being too soft. This seems to be the best ratio for a stable frosting. For every block of cream cheese, I use one stick of butter. I am going to humbly brag that my cream cheese frosting recipe is hands down, the best. This recipe makes 12 cupcakes exactly, so don’t overfill the cupcakes, otherwise you’ll come up short. I recommend using a large cookie scoop for evenly baked cupcakes. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Combine the dry ingredients and add to the batter, beating until well combined.

Add the remaining wet ingredients: sour cream, vinegar, buttermilk, and red gel color and beat until well combined.

Combine: Vegetable oil, butter, egg, and vanilla extract.

This is just a two-bowl recipe, and I love easy recipes like that. You could start with 1 teaspoon and see if you like the color, and then add more if needed.

I added about 1 ½-2 teaspoons to this recipe. These produce really bright colors without having to add a whole bottle of food coloring. I recommend using a concentrated gel like Americolor, Wilton or Chefmaster Super red gel color. If you did not add any color, the reaction would give this cake a light reddish-brown color. Natural cocoa powder– Although there’s just a hint of cocoa powder in this recipe, be sure to use a natural cocoa powder as it’s best to allow the reaction with the acid. Vinegar is another acid that reacts with baking soda to provide a little bit of lift for the cake. If you don’t have buttermilk, you can make a homemade version using lemon juice or vinegar. The acidity in the buttermilk is part of what provides flavor. Let’s get to chatting about these cupcakes.īuttermilk is a requirement for Red velvet cake. This recipe contains a few of my favorite ingredients, which you can read more about below. Did you know that milk makes it from Ohio and West Virginia dairy farms to your fridge in just 48 hours? Common ingredients I always have on hand besides milk are cream cheese, heavy whipping cream, butter, and sour cream. In Ohio and West Virginia, there are 1,800 dairy farms that produce about 639 million gallons of milk each year.ĭairy is an essential part of baking. Years ago, I traveled to Ohio to learn all about dairy farming, keeping cows healthy, and all the hard work that goes into producing my favorite dairy products. June is national dairy month, and I’ll be celebrating with my friends at the American Dairy Association Mideast. The cupcakes are super easy to throw together and only require two bowls. They’re completely homemade with the most light and fluffy texture and finished off with a traditional cream cheese frosting. I can’t wait for you to try these red velvet cupcakes.

Red frost frost