Page 44 - Neg Kaysarap Preview

Red Velvet Cupcakes Yield: 36- 42 pcs

9 c cake flour For the cream cheese frosting:
1 c unsweetened cocoa powder 3 c butter (softened)

2 tbsp baking soda 48 ounces cream cheese
2 tbsp salt (softened)
3 c buttermilk 3 ¼ c powdered sugar

2 ¼ tbsp white vinegar 3 ½ tbsp vanilla extract
3 tbsp vanilla

2 tbsp red gel food coloring
1 ½ c unsalted butter (softened)
1 ½ c oil

6 c sugar
20 XL eggs

Preheat the oven to 350°C. In a bowl, mix flour, cocoa powder, baking

soda and salt together.
In another bowl, whisk together the buttermilk, vinegar and red food
coloring.

In a mixing bowl, beat the butter and sugar together for 5 minutes, or

until light and fluffy.

Scrape the sides of the bowl and add the oil and cream for 2 more
minutes. Add the eggs one at a time and beat for 2 minutes longer.

Add vanilla. Add ½ of the dry ingredients and ½ of the buttermilk
mixture, mixing after each addition until it is all added.

Fill the cupcake liners with the batter until ¾ full. Preheat the oven.

Bake at 350°F for about 15-20 minutes.

In a bowl, whip together butter, cream cheese, powdered sugar, and
vanilla. Spread all over the cooled cupcakes. 87