Feb 11, 2014 ... Please format your recipe to the following style before submitting. Thank you! ...
offset spatula. Source: Martha Stewart Living, February 2010,.
Luther College Cupcake War Sponsored by Luther College Dining Services Natalie Sims 2/11/2014
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Title: Red Velvet Cupcakes Source of Recipe: Recipe by pinkspoonula via Allrecipes.com Note: If the recipe comes from a book, please include its name, editor, and publisher. Recipe Yield: 20 Ingredients: 1/2 cup butter 1 1/2 cups white sugar 2 eggs 1 cup buttermilk 1 fluid ounce red food coloring 1 teaspoon vanilla extract 1 1/2 teaspoons baking soda 1 tablespoon distilled white vinegar 2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1 teaspoon salt Mixing and Baking Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Accessory List (if applicable):
Chocolate Filigree Heart How-To Yield: 30 hearts Trace the inside of a 2-inch heart-shaped cookie cutter (surlatable.com) onto parchment 30 times using a pencil. Flip parchment, and transfer to a baking sheet. Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole. Pipe chocolate into hearts, following outlines and filling in with squiggles (be sure squiggles are at least 1/4 inch thick so hearts won't break when removed). Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula. Source: Martha Stewart Living, February 2010, http://www.marthastewart.com/273521/chocolate-filigree-hearts
