Tuesday, September 27, 2011

Red Velvet Cupcakes with Chambord Cream Cheese Icing

So I don't talk about my day job often on here, but I work for a mortgage company. We have a few social outings to try to keep stress levels down like many employers, and one of those involves having cake or cupcakes on a team member's birthday. One month, someone requested red velvet cupcakes. I had a new idea that I had been meaning to try, and I thought it would pair well with red velvet cupcakes...so I volunteered to make cupcakes. My idea: incorporating Chambord into my cream cheese icing recipe to add a little fruity flavoring. And hey, everyone could benefit from a little boozy cupcake at work, right?


2 1/2 C. self-rising flour
1 1/2 C. sugar
1 tsp. cocoa powder
1 1/2 C. vegetable oil
1 C. buttermilk
2 large eggs
2 T. red food coloring
1 tsp. white distilled vinegar
1 tsp. vanilla extract  
NOTE: It's best for cohesive mixing to wait for the buttermilk and eggs to become room temperature before continuing with the recipe.

For the Cream Cheese Frosting:

1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 C. sifted confectioners' sugar
1/4 C. Chambord liquor


Preheat the oven to 350 degrees. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a hand-held electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. (I like to use an ice cream scoop or a cookie scoop to make sure each cupcake is the same size.) Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick to see if baked through. Remove from oven and cool completely before frosting. 

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add Chambord and beat on slow speed. Add the sugar and continue to beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.

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