Gale Gand, a nationally acclaimed pastry chef, restaurateur, cookbook author and television personality, likes to fill and frost cupcakes so that you get delicious frosting with every bite.
20 min
PREP TIME
20 min
COOK TIME
292
CALORIES
16
INGREDIENTS
INGREDIENTS 30 SERVINGS
- Red Velvet Cream Filled Cupcakes
- 2 1/2 cups (625 milliliters) flour
- 1/2 cup (125 milliliters) unsweetened cocoa powder
- 1 teaspoon (5 milliliters) baking soda
- 1/2 teaspoon (2 milliliters) salt
- 1 cup (228 grams) butter , softened
- 2 cups (500 milliliters) granulated sugar
- 4 eggs
- 1 cup (250 milliliters) sour cream
- 1/2 cup (125 milliliters) milk
- 1 bottle (28 mL) Red Food Colouring
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- Vanilla Cream Cheese Frosting
- 1 package (250 grams) cream cheese , softened
- 1/4 cup (57 grams) butter , softened
- 2 tablespoons (30 milliliters) sour cream
- 2 teaspoons (10 milliliters) Pure Vanilla Extract
- 3 1/2 cups (875 miligram) icing sugar
Preparation
- 1 Preheat oven to 350° F (180°C). For the Cupcakes, mix flour, cocoa powder, baking soda and salt. Set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food colour and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- 2 Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- 3 For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in icing sugar until smooth.
- 4 Make an indentation in the center of each cupcake using the handle of a wooden spoon or a straw, making sure not to break through bottom of cupcake. Spoon about 3/4 cup (175 ml) Frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe about 1 tsp (5 ml) Frosting into each cupcake. Spread top of cupcakes with remaining Frosting. Sprinkle with Red Coloured Sugar.
