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Red Velvet Cupcakes add sparkle to holiday season

Red Velvet Christmas Cupcakes. (Woman’s Day photo)

Red Velvet Christmas Cupcakes. (Woman’s Day photo)

Decked with glitter and iced snowflakes, these sprightly cupcakes are a sweet way to celebrate the holidays.

Red Velvet
Christmas Cupcakes
2 cups all-purpose flour
1/4 cup unsweetened
1 teaspoon baking soda
1/2 teaspoon baking
1/2 teaspoon kosher salt
1 1/2 cups granulated
1 tablespoon liquid red
food color
2 teaspoons white vinegar 2 teaspoons pure vanilla
1 1/4 cups unsalted butter 2 large eggs
1 cup buttermilk
2 packages cream cheese
1 1/2 cups confectioners’
Red gel or paste food
coloring and red and white
sanding sugar, for decorating

1. Heat oven to 350 F.
Line two 12-cup muffin tins
with paper liners. In a medium bowl, whisk together the
flour, cocoa, baking soda,
baking powder and salt.
2. Using an electric
mixer, beat the granulated
sugar, food color, vinegar,
1 teaspoon vanilla and 3/4
cup (1 1/2 sticks) butter in
a large bowl until light and
fluffy. Beat in the eggs one

at a time. Reduce the mixer
speed to low and alternately
add the flour mixture and
buttermilk, mixing just until
3. Divide the batter between the pans and bake
until a wooden pick inserted
in center comes out clean,
18 to 20 minutes. Let the
cupcakes cool in the pans
for 5 minutes, then transfer
to a wire rack to cool completely. 4. Meanwhile, using
an electric mixer, beat the
cream cheese and remaining 1/2 cup (1 stick) butter until smooth. Add the
confectioners’ sugar and
remaining teaspoon vanilla, and beat until fluffy,
3 minutes.
5. Transfer 1/2 cup of
the icing to a small bowl
and tint red using the paste

or gel; transfer to a pastry
bag fitted with a writing
tip. Transfer 1/2 cup white
icing to a pastry bag fitted
with a writing tip. Working with one cupcake at a
time, frost the cupcakes
with the remaining white
icing, then immediately dip
in the sanding sugar to coat
completely; repeat with the
remaining cupcakes. Using
the icing in the pastry bags,
pipe snowflake decorations
on top.
TIP: Make to end of step
3 up to a day ahead. Once
cool, keep un-iced cakes
in an airtight container. Ice
cakes up to 10 hours ahead,
adding sprinkles at the last
For more recipes for every
occasion, visit www.womansday.com/food-recipes.

©2016 Hearst Communications

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