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Red Velvet Cupcake |
Red Velvet Cupcake
2 1/2 cups All-Purpose Flour
1 1/2 cups Sugar
2 tablespoons Cocoa Powder
1 pinch Salt
2 eggs
1/2 cup Oil
1 cup Butter Milk
2 ounces Red Food Coloring
1 teaspoon Vanilla Extract
- Place all dry ingredients in bowl.
- Blend eggs and oil and add to dry ingredients. Mix until smooth. Add buttermilk.
- Pour into lined muffin pan and bake at 350*F. for 30 min or until done.
Cheesecake Frosting
2 pounds cream cheese
1 1/2 cups sugar
1 tablespoon lemon juice
1/2 tablespoon vanilla extract
1/4 cup cornstarch
1 cup egg whites
- Preheat oven to 320°F.
- In a mixing bowl, add cream cheese, sugar, lemon juice, and vanilla extract. Add cornstarch, eggs, Cream together for 3 minutes.
- Fill in molds or rings and bake in a water bath for 45 minutes or until firm.
To Finish
- Make cheesecake batter. After the cheesecake is baked and cooled add into mixing bowl and cream.
- Pipe on to red velvet cup cakes and roll in Heath bar crunch.
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I have got to go to Starring Rolls next trip. I cannot believe I have never been there! We love cupcakes!
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