Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing Recipe

Name: Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 1 1/4 teaspoons baking soda; 1 1/4 teaspoons salt; 1 1/4 teaspoons unsweetened cocoa powder; 1 1/2 cups vegetable oil; 2 1/4 cups granulated sugar; 1 1/4 cups buttermilk; 3 eggs; 2 tablespoons red food coloring; 2 teaspoons red food coloring; 1 1/4 teaspoons vinegar (white or apple cider can both work); 1 1/4 teaspoons vanilla extract; 1/8 cup water; For the cream cheese frosting; 1 1/2 lbs cream cheese, room temperature; 1 lb butter, room temperature; 2 lbs powdered sugar, sifted; 1 tablespoon vanilla extract

Servings: persons

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

4466

kcal

Calories

306

Fat

419

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups all-purpose flour, 1 1/4 teaspoons baking soda, 1 1/4 teaspoons salt, 1 1/4 teaspoons unsweetened cocoa powder, and more.

Yes, Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bobby Flay Throwdown Red Velvet Cupcakes And Cream Cheese Icing

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