Red velvet cupcakes are extremely popular, but in California, we like to take it one step further by decorating them with red walnuts, a cross of Creamy English walnuts and Red Persian Walnuts. They taste less bitter than black walnuts; mild, creamy and delicious. They are grown in California by Sanguinetti Family Farms, a forth generation farming family, in Linden, California. Usually available during the holidays, but available now online they are perfect for salads and any foods you typically add walnuts to. They taste better, they look better, they may be the best walnuts in the world!
Red Velvet Cupcakes with Vanilla Cream Cheese Buttercream Frosting and Sanguinetti Red Walnuts
Makes: 30 cupcakes
Ingredients:
2 1/2 cups flour
1/2 cup
unsweetened cocoa powder
unsweetened cocoa powder
1 teaspoon baking
soda
soda
1/2 teaspoon salt
1 cup butter,
softened
softened
2 cups sugar
4 eggs
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle
McCormick® Red Food Color
McCormick® Red Food Color
2 teaspoons
McCormick® Pure Vanilla Extract
McCormick® Pure Vanilla Extract
Vanilla Cream Cheese Frosting:
1 (8 ounce)
package cream cheese, softened
package cream cheese, softened
1/4 cup butter,
softened
softened
2 tablespoons sour
cream
cream
2 teaspoons
McCormick® Pure Vanilla Extract
McCormick® Pure Vanilla Extract
1 (16 ounce) box
confectioners’ sugar
confectioners’ sugar
Directions:
Preheat oven to 350 degrees F. Mix flour, cocoa powder,
baking soda and salt in medium bowl. Set aside.
baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer
on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a
time. Mix in sour cream, milk, food color 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.
on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a
time. Mix in sour cream, milk, food color 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.
Bake 20 minutes or until toothpick inserted into cupcake
comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool
completely. Frost or pipe with Vanilla Cream Cheese Frosting. Garnish with Red Walnuts. Serve.
comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans; cool
completely. Frost or pipe with Vanilla Cream Cheese Frosting. Garnish with Red Walnuts. Serve.
Vanilla Cream Cheese Frosting: Beat cream cheese,
softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl
until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl
until light and fluffy. Gradually beat in confectioners’ sugar until smooth.
