How to make red velvet marble cupcakes
Ingredients:
- 1 cup all-purpose flour
- 1 lb confectioners' sugar
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon cocoa powder
- 1 cup sour cream (room temperature)
- 1 cup milk (room temperature)
- 1-2 teaspoons liquid red food coloring (or 1/8 teaspoon red gel)
- 2 teaspoons pure vanilla extract
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or sea salt
- 8 oz full-fat cream cheese (softened to room temperature)
- 1 cup unsalted butter (softened to room temperature)
- Pinch kosher or sea salt
- 1 tablespoon unsweetened natural cocoa powder
- 1-2 teaspoons liquid red food coloring (or 1/8 1 teaspoon red gel)
Directions:
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a measuring cup, mix together milk and sour cream until well combined; set aside.
3. In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt; set aside.
4. In a large mixing bowl, use an electric mixer to beat softened butter until creamy. Gradually add sugar and beat until light and fluffy.
5. Add eggs one at a time, making sure to incorporate completely before adding the next egg. Mix in vanilla extract.
6. Gradually fold dry ingredients into butter mixture, alternating with milk and sour cream mixture. Begin and end with dry ingredients, mixing until combined.
7. For red velvet frosting, scoop 1 cup of prepared batter into a separate bowl. Stir in cocoa powder, milk, and red food coloring until well combined.
8. To assemble, fill each cupcake liner with 1 tablespoon of plain batter, followed by 1 teaspoon of red velvet batter, and another tablespoon of plain batter. The liners should be about two-thirds full.
9. Tap the cupcake liner on the counter to remove air bubbles. Bake for 18-19 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
10. For the marble frosting, beat together the cream cheese and butter in a large bowl until fluffy. Gradually beat in the confectioners' sugar and salt until well combined, then beat in the vanilla.
11. Separate half of the frosting into another bowl. Stir in the cocoa powder and red food coloring for the red velvet frosting.
12. Prepare a pastry bag with one side filled with regular frosting and the other with red velvet. Twist the bag and pipe the frosting onto the cooled cupcakes in a marble design, adding more frosting as desired.
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