Red Velvet Cupcakes with Waldorf Icing
Ingredients
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3 Tablespoons cocoa powder
- 1 teaspoon red food coloring (you may need more)
- 1 Tablespoon water
- 2 1/2 cups flour
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 Tablespoon vinegar
Waldorf Icing
- 1 cup milk
- 3 Tablespoons flour
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- In a stand mixer, mix together the butter and sugar until light and fluffy. Mix in the eggs, one at a time.
- Add the vanilla, salt, cocoa powder, red food coloring, and water. Mix until combined.
- Alternate adding the flour and buttermilk, until incorporated. Divide the batter among 24 cupcake liners, or 2 9 inch cake pans. Bake the cupcakes for 20-25 minutes (cake will take about 30), or until a toothpick inserted in the center comes out clean.
- Allow to cool 10 minutes before removing and placing on a wire rack to cool completely.
For the Icing:
- In a small saucepan over medium low heat, whisk together the flour and milk. Stir, continuously until thickened. Refrigerate to cool completely.
- In a stand mixer, cream together the butter and sugar until light and fluffy. Add in the cooled milk mixture and vanilla. Whisk until no longer grainy and thickened, about 10 minutes.