Red Velvet Cupcakes

1 1/4 cups of cake flour
1/4 teaspoon salt
1/4 cup unsalted butter
3/4 cup of sugar
1 egg
1/2 teaspoon vanilla
1 tablespoon Grand Marnier
1/2 cup buttermilk (not low fat)
1/2 teaspoon vinegar
1/2 teaspoon baking soda

Preheat oven to 350 degrees. Sift all the dry ingredients into a bowl and set aside. Cream the butter and sugar until well mixed. Then add the egg and mix until well incorporated. Add the buttermilk, vanilla, Grand Mariner and vinegar mix just until combined. Then add the dry ingredients. Add the vinegar in at the last and then scrap the bowl making sure to get all the ingredients. Pour batter into a paper lined muffin tin. Bake in the middle level of your oven for 17 minutes. Cool on a baking rack.

Frosting

4 ounces of cream cheese

1/4 teaspoon vanilla

1 teaspoon lemon juice

pinch of salt

1/4 cup unsalted butter

1 1/4 cups of confectioner's sugar

1/4 cup of lightly toasted coconut

Cream the butter and cream cheese until smooth. Add the vanilla, salt and lemon juice. Mix again until just incorporated. Then add confectioner's sugar. Mix until well incorporated. Add the coconut and then prepare a piping bag with a star tip.

You need to toast the coconut to match the cocoa flavor in the cake. You can top the cake with the toasted coconut or add it to the frosting. I like sprinkles, so I added the coconut into the frosting. You can choice not to add coconut all together.

                                                                                         

             

I recommend the Ateco Extra Wide Pastry Decorating Tip, Set of 3 and Wilton 2104-7778 Master Tip Set