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Red Velvet Cupcakes with Angel Feather Icing
1/2 cup butter, softened
1 1/2 cups sugar
1 tsp vanilla extract
1 cup buttermilk or sour milk*
2 tbsp red food color
2 cups all purpose flour
1/3 cups cocoa
1 tsp salt
1 1/2 tsp baking soda
1 tbsp white vinegar
- Use 1 tablespoon white vinegar plus milk to equal 1 cup.
HOW TO PREPARE RED VELVET CUPCAKES:
Heat oven to 350 degrees F.
Stir together flour, cocoa and salt. Set aside.
Stir together buttermilk and food color. Set aside.
Beat butter and sugar in large bowl.
Add eggs and vanilla.
Add flour mixture alternately with buttermilk mixture.
Stir in baking soda and vinegar.
Line about 28 muffin cups with paper or foil baking cups.
Fill each muffin cup about 1/2 full with batter.
Bake at 350°F about 20 minutes or until wooden pick inserted in centers comes out clean.
Cool completely in pan on wire rack. Frost as desired.
Angel Feather Icing Recipe
2 large egg whites
3/4 cup white sugar
1/3 cup corn syrup
2 tbsp cold water
1/4 tsp cream of Tartar (alternative you can use 1 tsp fresh lemon juice)
1/4 tsp salt
1 tsp vanilla extract or almond extract
Place all the ingredients except but the vanilla into the top of a double boiler with fast-boiling water below.
Take your handheld electric mixer and beat the mixture until the icing has stiff peaks.
Remove the double boiler from heat, add the vanilla extract and keep on beating until it is thick, glossy.
You can add drops of food coloring if you like.
Spread it onto cakes with a metal spatula or pipe it onto cupcakes.
*** I did this cupcakes for Valentines and decorated it with sprinkles.
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Bitsu-Bitsu / Donut
Pan de Coco
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