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Red Velvet Cupcakes with Cream Cheese Frosting
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Cooking Time
20 Minutes
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Prep Time
10 Minutes
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Serves
12 People
Ingredients
- 1 1/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1 tablespoon red food coloring
- 1/2 teaspoon distilled white vinegar
- 3/4 cup buttermilk
- 4 packages (3 bars in each package) Magnum Cookie Duet Bars
- 8 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 2 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions
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Preheat oven to 350°F. Line one standard 12-count muffin tin pan with liners.
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In a large mixing bowl, combine flour, cocoa powder, baking soda and salt; set aside.
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With a handheld or standing mixer fitted with a whisk attachment, cream together butter and sugar on high speed until light and fluffy.
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Add egg and vanilla, mixing until fully combined.
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Beat in oil, food coloring and vinegar until you reach the desired color.
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With the mixer on low, add dry ingredients alternately with buttermilk. Mix until just combined, being sure not to overmix batter.
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Evenly distribute batter into prepared pan.
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Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
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With a handheld or standing mixer fitted with a whisk attachment, beat cream cheese and butter together on high speed until smooth.
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Add confectioners’ sugar, vanilla and salt. Continue to beat on high speed for another 2 minutes.
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Add additional confectioners’ sugar if you prefer it sweeter.
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Just before serving, frost cooled cupcakes.
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Top each cupcake with one Magnum® Cookie Duet Bar.
