Red Velvet Cupcakes with Neu-Creamy Frosting

Happy St. Patricks Day! 
I think these cupcakes would look lovely in Saint Patrick's Day themed liners too! Or better yet, sub the red coloring for green. Originally this was to be for Fourth of July; I still have the liners, so maybe I should post a picture when the time comes to make them again this summer.


Red Velvet Cupcakes with Neu-Creamy Frosting

With the Fourth of July just around the corner, and the cupcake craze beyond its peek, I am seeing nifty cupcake liners in fun Patriotic patterns, on the shelves of just about everywhere. Just like the red, white and blue colors of our flag, there are three specialty items that may or may not be part of your regular pantry, but it will be well worth adding them: Dutch processed cocoa, red food coloring, and American Neufschatel cheese.

* If Dutch-processed cocoa is hard to find, you may create a perfect replacement; simply sift 3 tablespoons natural cocoa powder with 1/8 teaspoon baking soda. Stir, and store the extra in a spice jar until you need it again.

Red Velvet Cupcakes:

½ cup whole milk

1 tablespoon liquid red food coloring

1 ½ teaspoons distilled white vinegar

1¼ cups cake flour

1 tablespoon Dutch-processed cocoa powder*

¼ teaspoon salt, Himilania or kosher

¼ cup unsalted butter, at room temperature

¾ cup granulated white sugar

1 large egg, at room temperature

½ teaspoon pure vanilla extract

½ teaspoon white distilled vinegar

½ teaspoon baking soda, sifted

Preheat oven to 350 degrees.

Prepare buttermilk/wet ingredients: I recommend using glass for this step, as it repels the food dye. In a small bowl or measuring cup, whisk together: milk, food coloring and vinegar. Allow to stand at room temperature for fifteen minutes and stir before using. This in order to allow the milk fats to curdle into a homemade buttermilk, one of the secrets to the moist crumb. Not-fat milk will not curdle. (You may also just use ½ cup store bought buttermilk in place of the milk and vinegar. )

Prepare Cupcake Liners: Line muffin tins with 12 foil liners. Set aside.

Prepare the dry ingredients: In a small mixing bowl, sift together the flour, cocoa powder and salt, set aside.

To make the cupcake batter, use a standing mixer fitted with the paddle attachment.

Place the butter in your mixer, and on medium speed, beat until soft, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the sugar, and continue beating on medium speed until they have fully incorporated, about 2 minutes; the butter mixture will lighten in color and appear fluffy. Add the egg, and continue to mix until combined. Finally, add vanilla extract and scrape down the sides of the mixing bowl with the rubber spatula. Turn mixer to low.

With the mixer still on low, add 1/3 of the dry ingredients to the butter mixture, then add 1/2 the wet ingredients. Add another 1/3 of the dry ingredients and the rest of the wet. Finally, add the rest of the dry ingredients and turn off mixer, removing from stand.

On a small saucer, pour vinegar. Sift baking soda over it, and mix with a fork until it bubbles. With a rubber spatula, fold the foam quickly but gently into the batter.

Fill cupcake liners half full with the batter. Gently smooth the top of the batter with the back of a spoon. Bake on the center rack of your preheated oven for 10-12 minutes. Test with a toothpick by inserting into the center of the cupcake; when it comes out clean, they are done.

Cool for 5 minutes in their tins, then place on a cooling rack. When completely cool, place cupcakes back into their tins or on a platter, and wrap with plastic wrap. Place in refrigerator for one hour. This step will assist in successfully frosting the cupcakes.

Neu-Creamy Frosting

8 ounces American Neufchatel cheese (usually located next to cream cheese, and is often marketed as a "healthier alternative")

¾ cup whipping cream

½ cup powdered sugar, sifted

¾ teaspoon pure vanilla extract

Using a food processor or mixer, process Neufchatel until smooth. Add sugar and vanilla. Set aside.

In a small bowl, whisk the heavy cream until stiff. Fold into Neufchatel mixture and set aside. Refrigerate if a firmer consistency is desired for decorating with an offset spatula.

Place frosting in piping bag or storage bag, and cut a ½ inch opening.

Starting at the center of each cupcake, create a spiral of frosting, leaving a ½ border of red cupcake showing through. Sprinkling with silver nonpareils is optional, I haven’t had any luck finding them around here as of late.