Red Bull Cupcakes Recipes

RUSTIC RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
• Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
• Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
• Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
• Store covered in refrigerator.
• Garnish with powdered sugar, if desired.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, 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.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• 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.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
• With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
• Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

RED BULL CUPCAKES

Steps:

• For the cupcakes:.
• Preheat oven to 350 degrees.
• Mix butter and sugar in a bowl until fluffy. Add eggs, mix again, and then add vanilla.
• Sift flour, baking powder, and salt together in a separate bowl. Also, if you haven't already, measure out the milk and the Red Bull (you can mix them into the same measuring cup, but it looks a little funky.).
• Alternate between adding the dry ingredients and wet ingredients to the batter. Add food color to your heart's desire.
• Fill your cupcake pan with batter.
• Bake for 20 minutes, then let cool. Brush tops with more Red Bull, if desired.
• For the frosting:.
• Cream butter, add half the red bull, then add powdered sugar 1/2-1 cup at a time, mixing as you go.
• Add the rest of the Red Bull for flavor/consistency as desired.
• Add icing coloring as desired to achieve a bright blue.

RED VELVET BRAINS CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
• For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
• Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
• Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
• Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
• Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
• For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.
• Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
• Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.

RED VELVET BRAINS CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake tin with 12 paper liners (preferably silver).
• For the cupcakes: Crack the eggs into your mixer. Add the canola oil, buttermilk and vinegar. Drop in the food coloring and vanilla. Let it stir up until well mixed.
• Put the sugar, flour, salt, cocoa powder and baking soda in a large bowl. Whisk together until well mixed. Then sift this right onto a big piece of waxed paper, it makes it easy to transport to the mixer. Make sure there are no clumps.
• Turn your mixture on low and slowly add the flour mixture to the wet ingredients as it's mixing. Turn the mixer up just a bit and combine well. Stop and scrape down the bowl.
• Use an ice cream scoop to evenly dish the batter out into the cupcake liners, about 3/4 full.
• Pop the cupcakes in the oven until a cake tester comes out nice and clean, about 20 minutes. Allow to cool in pan for 10 minutes, then remove and set aside to cool completely before frosting.
• For the frosting: Add the softened butter and confectioners' sugar and cream together in a mixer. Add the milk. Stop and scrape down the bowl, getting all the confectioners' sugar incorporated. Add a couple drops of black food coloring and then some red food coloring. Mix in the vanilla and a pinch of salt. Mix well.
• Fill a pastry bag or snip the corner of a zip top bag. Fill with the frosting. (To fill the bag easily, wrap the bag around a cup and wrap the edges of the bag around the top to keep the bag open while filling with frosting.)
• Frost the cupcakes, making a little squiggly line down the middle, and then filling in little swirls to look like the brain. Repeat on the other side and for the rest of the cupcakes.