Zutaten für Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting
- 1 cup (2 sticks) unsalted butter, softened
- White Sugar
- 2 large eggs
- 1 cup buttermilk
- Mayonnaise
- Vegetable Oil
- 1-2 tablespoons red food coloring (gel recommended for best color)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- Distilled White Vinegar
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1/2 teaspoon salt
- For the Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter, softened 16 ounces cream cheese, softened 3 cups powdered sugar 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- Milk
- Mountain Dew Soda
- Real Butter
- 1 3/4 cups granulated sugar
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Zubereitung von Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In a small bowl, combine the buttermilk, vinegar, and red food coloring. Gradually add the wet ingredients to the creamed butter mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting: Beat the butter until smooth. Gradually add the powdered sugar, cream cheese, and vanilla extract, beating until light and fluffy. Add more powdered sugar if needed to reach desired consistency.
- Once the cupcakes are completely cool, frost generously and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
173g
Fat
54g
Carbs
21g
