12 ounces cream cheese (still cold - not softened)
8 Tbs unsalted butter, softened
2 tsp vanilla extract
3 3/4 cups confectioners sugar, sifted
Instructions
Preheat the oven to 350 degrees and line two cupcake pans with
paper liners.
In a large mixing bowl, whisk together the cake flour, sugar, baking
soda, cocoa powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, mix
the eggs vegetable oil, buttermilk, food coloring, vanilla, and
vinegar until well combined, about 1-2 minutes. With the mixer on
low speed, slowly add the dry ingredients, and mix until just
combined and smooth.
Divide the batter evenly among the liners. Bake 18-20 minutes, or
until a toothpick inserted in the center of a cupcake comes out
clean. Cool for about 5 minutes in the pan, then transfer to a
cooling rack to cool completely.
Puree the strawberries and sugar in a food processor, then strain
the puree through a mesh strainer to remove the seeds.
Cream the butter and cream cheese in the bowl of a stand mixer
fitted with the paddle attachment, until creamy and smooth, 2-3
minutes. Add the vanilla extract. Gradually add the confectioners
sugar over low speed, and when well combined, increase to
medium. Add the strawberry puree 1-2 tablespoons at a time, until
you've reached desired flavor, consistency, and color. Beat until
smooth.
Chill the frosting for about 30 minutes before piping or spreading
onto cupcakes.
Originally Submitted
2/24/2013
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