Red Velvet Cupcakes with Milanos

I decided to make my first post my favorite cupcake recipe….so far. 

15 cupcakes approx….

1 1/4  cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1/4 cup unsweetened cocoa powder

1 cups sugar

1/2 teaspoon white vinegar (I actually used apple cider because I didn’t have the white with me)

1/4 cup milk

2 eggs

1 tablespoon red velvet flavoring

1 teaspoon Madagascar Vanilla

Milano cookies for topping

Candy melts for topping

Frosting:

1 (8 ounce) package cream cheese, softened

2 cups powdered sugar

1/4  cup shortening

1.8 cup butter softened

2 teaspoons Madagascar Vanilla

In a bowl mix together the eggs, sugar and butter.  I usually start with the butter and sugar and then add the eggs one by one.  Add the flour and milk to this mixture and mix well.

Mix together the cocoa powder and the red velvet flavoring or food coloring into a pasty like substance..sighhhh usually mine isn’t pasty and its more crumbly).  Now!! Add this combination to the mixing bowl with the other ingredients and mix lightly, then add the baking soda and vinegar and mix again. Add salt and vanilla and lightly mix before spooning into cupcake liners.

For the frosting…..this should be really easy.  The only reason I use shortening is so the frosting holds up when I am transporting the cupcakes otherwise you can just use more butter.

Place the cream cheese, butter (softened) and shortening into a bowl and mix.  Start off slow because your going to have to wrestle a little to get the mixture creamy.  Once this is mixed well and somewhat creamy, slowly add the powdered sugar (1/2 cup at a time or it flies all over), then add the vanilla.  You can play around with this…if its to thin put it in the fridge to try to thicken it otherwise leave it out for a little if its to thick or you can add a teaspoon of cream or milk at a time to thin it out.

While you are waiting for the cupcakes to cool….place a couple handfuls of candy melts in the microwave and melt….Stir when you have removed them but be-careful because the bowl will be hot. Take your milanos and dip them in the candy melts then place on wax paper or aluminum foil. Once you have covered all of them (I covered half of each cookie) then place in fridge to harden.

 You will insert these into the cupcakes prior to frosting them

Wait till cupcakes cool and pipe frosting on….

Red Velvet Cupcakes (From Scratch)

 

I decided to make my first post my favorite cupcake recipe….so far. 

 

15 cupcakes approx….

 

1 1/4  cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1/4 cup unsweetened cocoa powder

1 cups sugar

1/2 teaspoon white vinegar (I actually used apple cider because I didn’t have the white with me)

1/4 cup milk

2 eggs

1 tablespoon red velvet flavoring

1 teaspoon Madagascar Vanilla

Milano cookies for topping

Candy melts for topping

 

Frosting:

1 (8 ounce) package cream cheese, softened

2 cups powdered sugar

1/4  cup shortening

1.8 cup butter softened

2 teaspoons Madagascar Vanilla

 

In a bowl mix together the eggs, sugar and butter.  I usually start with the butter and sugar and then add the eggs one by one.  Add the flour and milk to this mixture and mix well.

 

Mix together the cocoa powder and the red velvet flavoring or food coloring into a pasty like substance..sighhhh usually mine isn’t pasty and its more crumbly).  Now!! Add this combination to the mixing bowl with the other ingredients and mix lightly, then add the baking soda and vinegar and mix again. Add salt and vanilla and lightly mix before spooning into cupcake liners.

 

For the frosting…..this should be really easy.  The only reason I use shortening is so the frosting holds up when I am transporting the cupcakes otherwise you can just use more butter.

 

Place the cream cheese, butter (softened) and shortening into a bowl and mix.  Start off slow because your going to have to wrestle a little to get the mixture creamy.  Once this is mixed well and somewhat creamy, slowly add the powdered sugar (1/2 cup at a time or it flies all over), then add the vanilla.  You can play around with this…if its to thin put it in the fridge to try to thicken it otherwise leave it out for a little if its to thick or you can add a teaspoon of cream or milk at a time to thin it out.

 

While you are waiting for the cupcakes to cool….place a couple handfuls of candy melts in the microwave and melt….Stir when you have removed them but be-careful because the bowl will be hot. Take your milanos and dip them in the candy melts then place on wax paper or aluminum foil. Once you have covered all of them (I covered half of each cookie) then place in fridge to harden.

 

 You will insert these into the cupcakes prior to frosting them

 

Wait till cupcakes cool and pipe frosting on….

 

 

 

 

 

I also made red velvet cupcakes today with chocolate dipped Milanos and cream cheese frosting….what what!! I couldn’t eat these either which sucks but it gives the fiance something to take to work.  Several of my frosting tips fell in the garbage disposal and got messed up so my frosting looked a little jacked on some of these cupcakes.