JULY 4th: Red Velvet Cupcakes Recipe In Red, White & Blue

June 24, 2013 at 10:12 am · Filed under Cookies-Cake-Pastry, July 4th/Independence Day, Recipes, Valentine's Day

Red velvet, white frosting, blue berries.
Photo courtesy Wholesome Sweeteners.

These festive July 4th cupcakes combine popular red velvet cake with red and blue berries and white frosting (cream cheese!) Thanks to Wholesome Sweeteners, purveyors of organic and Fair Trade sugar, for the recipe. It makes 24 cupcakes.

JULY 4TH CUPCAKES: TAKE A BITE OF RED, WHITE & BLUE

Ingredients

½ cup (1 stick) unsalted butter, room temperature

1½ cups sugar

2 eggs, room temperature

2-1/3 cups all-purpose flour

2 tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon sea salt

1 cup buttermilk*

1 to 1½ tablespoons red food coloring (depending on how vivid
you prefer your red)

1 teaspoon vanilla extract

Cream cheese frosting (recipe)

Berries or chocolate morsels for topping

*You can make your own buttermilk by adding a tablespoon of lemon juice or distilled white vinegar to milk and letting it stand for about 10 minutes. If you buy a quart, check the bottom of this article for other ways to use buttermilk.

Preparation

1. PREHEAT. Preheat the oven to 350°F. Cream the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl frequently throughout this recipe’s preparation.

2. COMBINE. Add the eggs, one at a time, and beat until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. In a large bowl, sift together the dry ingredients. Resift twice, making sure that the dry ingredients are well blended.

3. BLEND. In another bowl whisk together the buttermilk, red food coloring and vanilla extract. Add ¼ of the dry ingredients to the creamed mixture and beat on low until just blended; then add a third of the buttermilk mix. Being careful not to overmix. Add another ¼ of the dry mix, then 1/3 of the wet mix, until all are incorporated.

3. BAKE. Place cupcake papers into a cupcake/muffin tin and fill each about 1/2 to 3/4 full with the batter. Bake for 15 minutes, then rotate the pan and bake for another 3-7 minutes or until a toothpick comes out clean.

4. COOL. Allow to cool for a minute or two in the pan, then transfer the cupcakes to a wire rack to cool completely.

5. FROST. Frost with cream cheese frosting. Sprinkle with fresh red and blue berries for July 4th. For Valentine’s Day, dust with cocoa powder or top with a chocolate kiss or other chocolate garnish.

Makes about 2½ dozen cupcakes–depending on the size of the cupcakes, of course.

OPTION FOR VALENTINE’S DAY

Use a heart-shaped muffin pan.

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