Red Velvet Cupcakes with Red Velvet Crumbs on Top

By cecelia26_

Ingredients

• Frosting:
• ◾1/2 cup butter, room temperature
• ◾1 1/2 cups sugar
• ◾2 eggs
• ◾2 ounces red food coloring
• ◾2 tablespoons cocoa (heaping)
• ◾1 cup buttermilk
• ◾2 1/4 cups cake flour
• ◾Pinch of salt
• ◾1 teaspoon baking powder
• ◾1 teaspoon vanilla
• ◾1 teaspoon baking soda
• ◾1 teaspoon vinegar
• ◾1 stick of butter, room temperature
• ◾1 package of cream cheese (8oz, at room temperature)
• ◾4 cups powdered sugar
• ◾1 teaspoon vanilla

Preparation

Step 1

1. Preheat oven to 350° and prepare two 12-cupcake pans with paper liners. Set aside.

2. In a large bowl of an electric mixer, fitted with the paddle attachment, cream together the softened butter and granulated sugar. Mix on hight for about 5 to 8 minutes, until light and fluffy.

3. In a small bowl combine and make a paste out of the food coloring and cocoa powder. Mix until the cocoa and food coloring is well incorporated. Add to the creamed butter and sugar mixture and mix on low until everything is well combined. The red coloring should be mixed completely.

4. Throw in the eggs one at a time, mixing well after each addition. Add vanilla extract.

5. In a separate bowl whisk together the flour, baking powder and salt. Add the buttermilk alternating with dry ingredients, starting and ending with the dry ingredients. Flour, milk, flour, milk, flour.

6. In a small bowl combine the baking soda and vinegar. The mixture will bubble and fiz, keep stiring until the foaming stops and the baking soda is dissolved completely. Add it to the batter and mix once more.

7. Scoop out onto prepared cupcake pans, using a small ice cream scoop. This will make sure the cupcakes all are the same size and cook evenly. Bake in for about 10 to 15 minutes, rotating the pans, halfway through baking. You’ll know the cupcakes are done when a toothpick, inserted in the middle, comes out clean. Remove from oven and allow to cook on wire rack. After 2 minutes, remove the cupcakes, carefully, from the pans. Cool completely on wire racks.

8. Make the frosting: In the bowl of a stand mixer combine and blend the butter and cream cheese. Whip on high for 5 minutes until the mixture is light and fluffy. Add the vanilla extract and mix again. Add the powdered sugar, one cup at a time, mixing on low until all the sugar is incorporated. Switch to high and whip for 5 minutes until light and fluffy.

9. Decorate the cupcakes: Once the cupcakes have cooled frost each except two. With the reserved, unfrosted, cupcakes, peel off the wrappers and crumble into a bowl using your hands. Sprinkle the red velvet crumbs onto each of the frosted cupcakes. Serve right away or store any leftovers in the fridge. Allow to come to room temperature before eating.