Wednesday, September 2, 2009

National Beheading Day (09/02/09)

Red Velvet Cupcakes with Coconut Cream Cheese Frosting

Makes 24 cupcakes

INGREDIENTS

Cupcakes:

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons red food coloring

1 teaspoon distilled white vinegar

1 teaspoon baking soda

Frosting:

8 oz. cream cheese

5 tablespoons unsalted butter

2 teaspoons vanilla

2 3/4 cups powdered sugar

2 cups sweetened shredded coconut

DIRECTIONS

1. Preheat oven to 350 degrees. Line cupcake pans with cupcake liners.

2. In a medium bowl, sift together flour, baking powder, salt and unsweetened cocoa powder.

3. In a large bowl, beat together butter and sugar with an electric mixer until light and fluffy. Beat in eggs, vanilla, buttermilk and red food coloring. Add dry ingredients to bowl and mix to combine.

4. In a small bowl, mix vinegar and baking soda well. When it stops fizzing, mix it into cupcake batter.

5. Fill cupcake tins about 2/3 full. Bake for 18-20 minutes, turning pans once. Cupcakes are done when a toothpick inserted into the center comes out clean. Cool completely before frosting.

6. For the frosting, beat together cream cheese and butter with an electric mixer. Beat in vanilla. Add powdered sugar 1/2 cup at a time, beating well after each addition.

7. Place shredded coconut in a shallow bowl. Frost cupcakes and dip in coconut.


Printable Recipe

 

Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.