Yes, these are velvety and delicious and make a perfect treat for Canada Day. Happy Canada Day Everyone! Canada is a peace loving, 'mosaic' society. Canada Day is the celebration of diversity and the coming together of 200 ethnic groups from all over the world. Canada is one of the best places to live.
RED VELVET CUPCAKES
1 cup butter
2 cups sugar
4 eggs
1 cup sour cream
1 Tbsp pure vanilla extract
2-1/2 Tbsp liquid red food coloring
1/2 cup cocoa, sifted
1/2 cup milk
2-1/2 cups cake flour
1 tsp baking soda
1 Tbsp vinegar
Cream Cheese Icing:
250g cream cheese at room temperature
1/4 cup butter at room temperature
2 Tbsp sour cream
1 Tbsp vanilla extract
6 cups icing sugar
• Combine the soft butter and the sugar.
• Beat until very fluffy.
• Add the eggs, sour cream, milk, vanilla and the food coloring. It is important to add the food coloring early, to disperse the color in the cake batter evenly. Beat well.
• Add the cocoa and the baking soda and 1 cup of cake flour. Beat to combine.
• Add the vinegar and beat to combine.
• Add the remaining cake flour and beat to combine. Do not overbeat.
• Use only culinary grade [parchment] cupcake liners. These are made from parchment paper and do not stick to the cupcakes. Do not use everyday paper liners. If you don’t have access to parchment liners, generously spray the muffin tins with cooking spray.
• Fill the muffin tins only 2/3 full. If you add more batter, the cupcakes will overspill and decorating will be very difficult.
• Bake at 350 degrees for 20-22 minutes.
• Leave the cupcakes in the muffin tins for a few minutes, and then remove and place them on a wire rack.
• Wait for the cupcakes to cool completely before starting on the cream cheese icing.
• Beat the cream cheese, butter, and sour cream and vanilla until just combined.
• Add the icing sugar and beat to combine. Add more icing sugar for stiffer icing. Do not overbeat. The more you beat cream cheese icing the runnier it can get.
• Remove the wrappers and pipe icing on top of the cupcakes.
• This recipe yields 25-30 cupcakes. The batter is sufficient for a 9-inch two layer cake.
