Kardea Brown's Red Velvet Cupcakes combine cocoa-infused cake with rich chocolate cream cheese frosting for a football-themed dessert that's ideal for video game day. #KardeaBrown #DeliciousMissBrown #FoodNetwork #Cupcakes
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen area. The cook and catering service was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and found out to cook in her grandma's cooking area. These days, she takes generations of household dishes and makes them her own as she cooks for family and friends at her Sea Island home.

Invite to Food Network, where discovering to prepare is as easy as clicking play! Grab your apron and get ready to get cookin' with some of the very best chefs around the world. We'll provide you a behind-the-scenes look at our finest shows, take you inside our favorite restaurant and be your resource in the kitchen area to make certain every meal is a 10/10!

Red Velvet Cupcakes with Chocolate Cream Cheese Icing
RECIPE THANKS TO KARDEA BROWN
Level: Easy
Total: 1 hr 25 minutes (consists of cooling time).
Active: 30 minutes.
Yield: 24 cupcakes.

Components.

Cupcakes:.

2 1/2 cups versatile flour, sorted.
2 tablespoons cocoa powder.
1 teaspoon baking soda.
1 teaspoon kosher salt.
1 1/2 cups granulated sugar.
1 1/2 cups vegetable oil.
2 large eggs, at room temperature.
2 tablespoons red food coloring.
2 teaspoons distilled white vinegar.
1 teaspoon vanilla.
1 cup buttermilk, at space temperature level.

Frosting:.
1 pound cream cheese, at space temperature.
1 cup (2 sticks) unsalted butter, at room temperature level.
5 cups confectioners' sugar, sifted.
1/4 cup cocoa powder, sifted.
2 ounces semisweet chocolate, melted.
1 teaspoon vanilla.
1 drop red food coloring.
Pinch of kosher salt.

Instructions.

Unique devices: a piping bag and little round idea; optional.

For the cupcakes: Pre-heat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electrical mixer, beat together the granulated sugar, oil and eggs until entirely integrated and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry components into the damp, alternating in batches with the buttermilk, until completely integrated.

Scoop the batter into the liners, filling them about two-thirds of the way complete. Bake until a toothpick placed in the center comes out tidy, 20 to 25 minutes. Set on a wire baking rack to cool totally.

For the frosting: In the bowl of a stand mixer or in a big bowl with an electrical mixer, beat the cream cheese and butter up until fluffy and combined, about 2 minutes. Gradually add the confectioners' sugar and beat up until integrated. Get rid of 1/2 cup of icing to a piping bag with a small round suggestion or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the staying frosting and beat until entirely integrated.

Using a balanced out spatula or butter knife, spread the chocolate icing onto the cupcakes in an even layer, as flat as possible. Next, use the white icing to pipeline stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for turf)!

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Kardea Brown's Red Velour Cupcakes with Chocolate Cream Cheese Frosting Delicious Miss Brown|Food Network.

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