Mmmm time for another yummy cupcake recipe. Cupcake baking has become my new Sunday afternoon ritual (posting about them on the other hand has fallen to the wayside. lol)
I had a boxed mix of red velvet cake mix, left over from a previous project. I'm really into jazzing my cupcakes up or adding something unique to the mix, but I did not want to mess with these, so instead I pulled out my newly acquired Martha Stewart's Cupcakes book and whipped up some homemade cream cheese frosting.
I've only had cream cheese frosting once before, but I have been told by many red velvet cupcake loves that they just aren't the same with any other frosting so I had to try this out. I have to say... It is DELICIOUS!
Recipe:
1 cup (2 sticks) unsalted butter, room temperature
12 oz cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 tsp pure vanilla extract
With an electric mixer on medium-high speed, beat butter and cream cheese until fluff, 2 to 3 minutes. Reduce speed to low. Add Sugar, 1/2 cup at a time, and then vanilla, and mix until smoother and combined, scraping down the sides of bowl as needed.
*If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.
I got carried away when decorating because of my new baking purchase: The Cuisipro Cupcake Corer and Decorating Set. (Google it.. it's been my best purchase yet!) This amazing little kit not only contains two squeeze bottle icing containers but also has a special cupcake corer. I was able to pack these cakes full of cream cheese frosting. Check it out!
Icing recipe courtesy of Martha Stewart's CupcakesPhotos courtesy of Kristina Romeo
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