For part two of Cooking with Cathy, Cathy showed us how you can make heart shaped cupcakes with using a regular cupcake pan and liners.
Below is the recipe for the cupcakes Cathy made on the morning show:
Red Velvet Cupcakes
Yields: 36 standard cupcakes
3 1/2 cups cake flour
2 tsp. baking powder
2 tsp. baking soda
3/4 & 1/8 tsp. salt
1/4 cup cocoa powder
5 oz. unsalted butter, softened
2 oz. shortening
1 3/4 cups granulated sugar
4 large eggs
2 3/4 tsp. vanilla extract
1 cup buttermilk
1/4 cup cold brewed coffee
Preheat oven to 350° F.
In a large mixing bowl, sift together flour, baking powder, baking soda, salt and cocoa. Set aside.
In the bowl of an electric mixer cream the butter, shortening and sugar until light and fluffy.
Add the eggs in one a time mixing well after each addition.
Mix in the vanilla.
Add 1/3 of the flour mixture; mix well. Add 1/2 of the buttermilk and coffee; mix well.
Continue adding the flour mixture alternating with the milk and coffee ending with the flour mixture. Mix until just incorporated and smooth.
Line cupcake tins with paper liners. Using a scoop fill liners almost to top.
Bake in oven for 16 – 18 minutes until a cake tester comes out clean. Remove from oven when done and set aside to cool completely.
Butter Cream Cheese Frosting
8 oz. unsalted butter, softened
8 oz. shortening
4 oz. cream cheese, softened
2 tsp. vanilla extract
1/4 cup milk
8 cups powdered sugar
Cream the butter, shortening and cream cheese in the bowl of an electric mixer until smooth. Add the vanilla, milk and 2 cups of the powdered sugar. Mix until smooth. Continue adding the powdered sugar 2 cups at a time. Beat until creamy.