Sunday, July 17, 2011

Orange Velvet Cupcakes

In the test kitchen!  For the wedding cupcakes, we decided to use a red velvet cake as one of the five flavors, because it is a favorite among most people. But to have a little fun we used orange food coloring instead of red, because the wedding colors are blue and orange.  We used the better homes and gardens red velvet recipe.
Oven 350  ..  Makes 25

For Cupcakes
¾ cup butter, room temperature
3 eggs, room temperature
3 cups flour
1 Tablespoon unsweetened cocoa powder
¾ tsp salt
2 ¼ cup sugar
1 1-ounce bottle orange food coloring (2 Tablespoons)
2 Tablespoons raspberry liqueur or milk
1 tsp vanilla
1 ½ cup buttermilk
1 ½ tsp baking soda
1 ½ tsp vinegar

1. combine flour, cocoa powder and salt, set aside.

2. In a very large mixing bowl, beat butter on medium speed for 30 seconds.

3. Gradually add sugar, about ¼ cup at a time, beating on medium speed until combined. Scrape sides of the bowl; beat on medium speed about 2 minutes more or until light and fluffy.

4. Add eggs, one at a time.

5. beat in food coloring, liqueur and vanilla

6. Alternately add flour mixture and buttermilk to butter mixture beating on low speed after each addition just until combined.

7. In a small bowl combine baking soda and vinegar, fold into batter.

8. Bake about 20 minutes or until tops spring back when lightly touched.

Because of the baking soda and vinegar, the batter is very fluffy and they rise more than most cupcakes.  So only fill the cups half way to get the perfect domed top

I was very happy with the final cupcakes consistency. Sometimes red velvet gets too sticky and will fall apart when you peel the wrapper off, but these stood up perfectly

When I cut them in half, they stood up nicely and didn't crumble everywhere. These cupcakes passed the wedding test. They aren't too sticky or too crumbly and they taste amazing.

For Cream Cheese Frosting
Allow 1 8-ounce pkg of cream cheese to stand at room temperature for 30 minutes
Beat cream cheese, ½ cup butter, 2 tsp vanilla and 2 tablespoons raspberry liqueur or milk until light and fluffy.
Gradually beat in 6 cups powdered sugar until reached desired consistency.

The frosting is very thick. Don't frost the cupcakes until just a couple of hours before serving. I made my frosting the night before and put in the refrigerator over night...make sure your frosting has enough time to come to room temperature before hands were sure tired when I finished piping the stiff frosting!

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