Friday, January 3, 2014

Moist Red Velvet Cupcake Recipe Easy


Try making some Rich, decadent, luscious Red Velvet Sandwich Cupcake made with boxed cake mix this Holiday Season! They are absolutely amazing, and a beautiful tender and tasty cake mix cupcakes are sure to be a hit when sandwiched with the homemade coconut cream cheese icing. The Red Velvet Cupcakes is an American-born, now famous even in Europe, characterized by its deep red color and velvety texture, just like a "velvet" (velvet).  Its origin is steeped in legend: it seems that for the first time was tasted by an American lady, 20 years, eaten in the Waldorf-Astoria in New York.


The woman, surprised by the quality of this cupcake. The chef sent yes the recipe, however, accompanied by a request for an exorbitant fee. The lady thus addressed to a lawyer, but she was not of help in fact he said she had to pay. In revenge, then, it seems that this lady copied the recipe on many leaflets, which she distributed to as many people as possible, thereby disclosing the secret of the chef.

In fact it seems that the hotel in question has never prepared the Red Velvet, and still is not one of his desserts menu and seems that the Red Velvet was created by a pastry chef whose purpose was to excite in fact, he created a cupcake that represented the contrast between good and evil, choosing a white icing that covers a red interior fire to induce a kind of meditation on anyone who would cut a slice. Emotions is no doubt that this cupcake, and I assure you that, when tasted, your emotion will be even bigger!


Coconut


Prep Time: 30 mins ♥ Cook Time: 20 mins ♥ Total Time: 50 mins ♥ Yield: 4 servings


Ingredients

2 cups all-purpose flour
4 cups sugar
1 tsp baking soda
1 tsp cocoa powder
1 cup oil
1 cup buttermilk
2 eggs
2 tsp red food coloring
1 tsp vinegar
1 tsp vanilla extract
1 cup cream cheese
2 sticks butter
1 tsp vanilla extract
Pecans, raspberries, strawberries
Salt to taste


Recipe Method

Preheat the oven to 175 degrees C. Line muffin pans with cupcake papers.

In a bowl, sift together the flour, 1 cup sugar, baking soda, salt, and cocoa powder. Gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins. Bake in oven for about 20 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick. Remove from oven and cool completely before frosting.

In a bowl, beat the cream cheese, butter and vanilla together until smooth. Add 3 cups sugar and beat until incorporated until very light and fluffy.

Garnish with chopped pecans, fresh raspberry, strawberry.
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