Ingredientes para Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- Unsweetened Cocoa Powder
- Vegetable Oil
- Granulated Sugar
- 1 cup buttermilk
- 4 large eggs
- Red Food Coloring
- 2 teaspoons white vinegar
- Vanilla Extract
- ½ cup water
- 16 ounces cream cheese (softened)
- 1 cup (2 sticks) unsalted butter
- 4 cups powdered sugar
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Como fazer Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing
- Preheat oven to 350°F (175°C).
- Sift together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 4 tablespoons unsweetened cocoa powder into a large bowl. Set aside.
- In a mixing bowl fitted with a paddle attachment, cream together 1 cup vegetable oil, 2 cups granulated sugar, and 1 cup buttermilk until well combined.
- Add 4 large eggs, 2 tablespoons red food coloring (or 1 tablespoon for a less intense red), 2 teaspoons white vinegar, 2 teaspoons vanilla extract, and ½ cup water. Mix until thoroughly combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed and scraping down the sides as needed. Mix until just combined; do not overmix.
- Line a 16-cup muffin tin with cupcake liners. Fill each liner about ¾ full with batter.
- Bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely in the muffin tin before frosting.
- While cupcakes cool, prepare the frosting: In a mixing bowl fitted with a paddle attachment, cream together 1 cup (2 sticks) unsalted butter and 16 ounces cream cheese until light and fluffy.
- Gradually add 4 cups powdered sugar, mixing on low speed and scraping down the sides as needed.
- Add 1 teaspoon vanilla extract and mix until combined.
- Frost the cooled cupcakes generously with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
344g
Fat
129g
Carbs
35g
