Recipe: 4th of July themed cupcakes

CHARLOTTE, NC (WBTV) - Polka Dot Bake Shop

Red Velvet Cupcakes

Makes 24 cupcakes

Cake Flour 3-1/2 Cups

Cocoa Powder ¼ Cup

Baking Soda 1-1/2 teaspoons

Baking Powder 1-1/2 teaspoons

Salt ¼ teaspoon

Buttermilk 1-1/2 Cups

White Vinegar 1 tablespoon

Dark Vanilla 1-1/2 teaspoons

Red Food Coloring 3 Tablespoons

Granulated Sugar 2-1/4 Cups

Unsalted Butter 6 ounces

Eggs 3

Oil 2 Tablespoons

Preheat Oven to 325*F

1) In a mixer with a paddle attachment add the sugar and butter. ​

2) Cream the sugar and butter until it comes away from the bowl and light in color and scrape down the bowl.

3) Add eggs in 3 additions, beating until well blended. Scrape bowl the bowl.

4) Add half of the dry ingredients and mix until combined.

5) Whisk together the buttermilk, vinegar, vanilla, food coloring, and oil.

6) Gradually add in half of the liquid mixture and mix to combine. Scrape down the bowl.

7) Do steps 5 & 6 one more time.

8) Scrape down the bowl really well and make sure there are no lumps of butter/sugar.

9) Fill up the baking cups about ¾ of the way full.

10 ) Bake for 12 minutes, rotate, bake for another 6-7 minutes.

Cream Cheese Frosting

Cream cheese, room temp 1 (8oz) package

Unsalted Butter, room temperature ½ Cup (1 stick)

Powdered Sugar – 1 pound

Dark vanilla extract – 1 teaspoon

1) With a bowl and mixer beat together the cream cheese and butter. Scrape down the bowl.

2) Gradually add the powdered sugar and beat until light and fluffy.

3) Beat in the vanilla. Place the frosting in the refrigerator for 15 minutes.

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