Recipe Rewind: Red Hot Cupcakes

Who doesn't love red hot candies?

Adapted from Cupcake Blog, makes two dozen cupcakes

Ingredients

1 cup butter, softened

2 1/2 cups sugar
4 large eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup milk
2 teaspoons vanilla

1 cup butter, softened
3 cups icing sugar
3/4 cup red hot candies
4 tablespoons milk

Directions

Preheat the oven to 375 F. Line a muffin tin with cupcake papers.

In a stand mixer, beat the butter until softened. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well.

Combine the dry ingredients in a small bowl and whisk to combine. Measure out the milk and vanilla into a small bowl and stir to combine.

Add a third of the dry ingredients to the butter mixture and beat to combine. Add half of the milk mixture and beat to combine. Continue alternating between the dry ingredients and milk mixture until fully incorporated.

Scoop the batter into the cupcake papers, fill to about 2/3 full.

Reduce the oven temperature to 350 F and bake for 22 to 25 minutes or until a cake tester comes out clean. Allow to cool completely.

In the meantime, make the frosting by beating the butter in a stand mixer with a whisk attachment at medium-high speed until creamy. Slowly add the sugar. Pulse the red hot candies in a blender until powdered and then add to the icing. Add the vanilla and milk and continue beating until light and fluffy. Frost cool cupcakes.


♥  Amy