Red Velvet Cupcake Recipe
To get us all in the holiday mood, the limited edition Baileys Red Velvet Liqueur is available until the end of December. We just happened upon a television demonstration by Katherine Kallinis Berman, cofounder of Georgetown Cupcakes, as she presented the coveted recipe for red velvet cupcakes that features the exclusive liqueur. We wanted to share this opportunity to make the conventional Christmas cookie passé.
Ingredients:
12 Tbsp Unsalted butter
1 ¾ cup Granulated sugar
2 Large eggs
2 ½ Tbsp Cocoa powder
4 Tbsp Red food coloring
1 tsp Vanilla
3 ¼ cup Flour
1 tsp Salt
1 ½ cup Whole milk
¼ cup Baileys Red Velvet Liqueur
Cream unsalted butter and sugar in large bowl. Add eggs and continue mixing.
In separate container, combine cocoa powder, red food coloring and vanilla. Whisk. Stir into the butter/sugar mixture.
Separately, sift flour combined with salt. Mix in one-third along with a half cup of milk. Repeat two more times. Add Baileys Red Velvet Liqueur and mix well.
Scoop batter into paper lined cupcake tins until half full. Bake in 350 degree preheated oven for 15-18 minutes.
Cool and top with cream cheese frosting, also containing Baileys Red Velvet Liqueur. Frosting recipe found at https://bit.ly/3gblQgI.
Makes 24 cupcakes.
