Red Velvet AND Vanilla Cupcakes ~ Dottie's Cupcakery

Presented by Jessica Lynch, Dottie's Cupcakery
Red Velvet with Cream Cheese Frosting 

•    3cups all-purpose flour
•    1 1⁄4teaspoons baking soda
•    1 1⁄4teaspoons salt
•    1 1⁄4teaspoons unsweetened cocoa powder
•    1 1⁄2cups vegetable oil
•    2 1⁄4cups granulated sugar
•    1 1⁄4cups buttermilk
•    3 eggs
•    2tablespoons red food coloring
•    2 teaspoons red food coloring
•    1 1⁄4teaspoons vinegar (white or apple cider can both work)
•    1 1⁄4teaspoons vanilla extract
•    1⁄8 cup water
•         For the cream cheese frosting
•    1 1⁄2lbs cream cheese, room temperature
•    1lb butter, room temperature
•    2lbs powdered sugar, sifted
•    1 tablespoon vanilla extract

1.    For the cupcakes:.
2.    Preheat oven 350 degrees F.
3.    Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
4.    In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
5.    tough.
6.    Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
7.    For the cream cheese frosting:.
8.    Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
9.    The frosting can be used right away, or stored in the refrigerator up to a week.
10.    Frost cooled cupcakes with the cream cheese frosting.
Vanilla Vanilla Cupcakes 
•    1 3/4 cups cake flour, not self-rising
•    1 1/4 cups unbleached all-purpose flour
•    2 cups sugar
•    2 tablespoons baking powder
•    3/4 teaspoonsalt
•    1 cup unsalted butter, cut into 1-inch cubes
•    4 large eggs
•    1 cup whole milk
•    1 teaspoon pure vanilla extract
•    Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
•    In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
•    Add butter, mixing until just coated with flour.
•    Add eggs, one at a time.
•    In a large glass measuring cup add milk and vanilla.
•    With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
•    Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full
•    Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
•    Transfer to a wire rack to cool completely. Repeat process with remaining batter.
Vanilla Buttercream:
•         1 cup (2 sticks) unsalted butter, room temperature
•         6 to 8 cups confectioners' sugar
•         1/2 cup milk
•         1 teaspoon pure vanilla extract
•    In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
•    With electric mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy.
•    If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

Jessica Lynch
Dottie's Cupcakery
"A Little Sprinkle Of Heaven In Every Bite"  
Owner/Head Baker 
704.323.6880 Shop
917.494.1187 Cell