Mini Red Velvet Cupcakes with Orange Cream Cheese Frosting

After a few crazy days of Fourth of July festivities, I am ready to get back into my normal summer routine. Don't get me wrong, the Fourth of July is my favorite holiday (it even tops Christmas), and I thoroughly enjoyed 4 days of picnics, fireworks, and fun time with family and friends. However, it seems like the holiday gets drawn out when it falls during the work week because my family had a full agenda for the entire long weekend.

When attending a picnic or a potluck, deciding what to bring is usually a no-brainer when I am home...dessert! I never turn down the opportunity to try a new  recipe that I have been eyeing on Pinterest. These cupcakes were a cake/frosting/garnish combination that I thought up myself, and after bringing them to two different parties, I can say they were a hit! The frosting does not have an overwhelming orange flavor, but it does add a little extra tang to the cream cheese frosting. The candied blueberries on top were easy to make, and they help make these cupcakes the star of any dessert table!

RED VELVET CUPCAKES
1 1/3 cups all-purpose flour
3 tbsp. cocoa powder
1/2 tsp. baking soda
Pinch of salt
3/4 cup butter
1 cup + 2 tbsp. sugar
2 eggs
1/2 tsp. red gel food coloring
2 tsp. vanilla extract
1/2 cup buttermilk

Preheat oven to 350 degrees F.

In a small bowl, mix flour, cocoa powder, baking soda, and salt.

In a separate bowl, cream the butter and sugar. Add eggs, vanilla, and red gel food coloring. Alternate adding the dry ingredients and buttermilk to the rest of the ingredients.

Pour batter into prepared mini muffin tins.

Bake for 12 minutes. Allow to cool for 3-4 minutes before removing from pan.

Recipe from Design Bake Run

ORANGE CREAM CHEESE FROSTING
8 tbsp. butter
8 ounces cream cheese
2 tbsp. orange juice
4 1/2 cups powdered sugar

Beat cream cheese and butter together. Gradually add orange juice and powdered sugar until desired consistency is achieved.

CANDIED BLUEBERRIES
Egg whites
Blueberries

Lightly brush the clean and dry blueberries with egg whites. Roll in granulated sugar. Allow to dry before garnishing cupcakes.

Yields 48 mini cupcakes

Enjoy!
Bridget

Red Velvet Cupcakes with Cream Cheese Frosting

I decided to have a Valentine's day themed party for friends. It gave me an excuse to make an abundance of delicious baked goods and to have my friends get together on a Sunday afternoon! I displayed all of the desserts on one table and made little signs that said what each dessert was. I knew I had to make red velvet cupcakes because of their festive red color and because they are a favorite among my friends. You can never go wrong with red velvet cupcakes, especially when they are topped with a swirl of cream cheese frosting!

RED VELVET CUPCAKES

printable recipe

6 ounces butter

2 cups sugar

1 tsp. vanilla

2 large eggs

2 to 3 tbsp. red food coloring gel

2 1/2 cups flour

1 tsp. baking soda

1/4 tsp. salt

3 tsp. unsweetened cocoa powder

1 cup buttermilk

Preheat oven to 350 degrees F.

Cream butter and sugar until smooth.

Add vanilla and eggs. Add red food coloring until desired red color is achieved.

In a separate bowl combine flour, baking soda, salt, and cocoa powder.

Add flour mixture to butter mixture, alternating with buttermilk, until just combined.

Line pan with cupcake liners and fill 2/3 full with batter.

Bake 15 minutes.

Transfer to cooling rack and allow cupcakes to cool to room temperature before decorating.

CREAM CHEESE FROSTING

8 ounces softened cream cheese

8 tbsp. butter

1 1/2 tsp vanilla

2-3 cups sifted powdered sugar 

Cream butter, vanilla, and cream cheese until fluffy.

Gradually sift in the powdered sugar, adding until desired sweetness is achieved.

Pipe onto completed cupcakes.

Garnish cupcakes with fresh raspberry and sprinkles.

Yields 12 frosted cupcakes.

Recipe adapted from Celebrating Cupcakes and Muffins

Enjoy!