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Red Velvet Cupcakes

ochikeron's picture
Ingredients
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs)
  Egg 1 (at room temperature)
  Cake flour 1 Cup (16 tbs)
  Cocoa powder 1 Tablespoon
  Baking soda 1⁄2 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Red food coloring 1⁄2 Tablespoon
  Salt 1 Pinch
  Milk 1⁄2 Cup (8 tbs) (at room temperature)
  Vinegar 1⁄2 Tablespoon
  Vanilla extract 4 Drop
For cream cheese frosting
  Unsalted butter 1⁄4 Cup (4 tbs) (at room temperature)
  Cream cheese 1⁄2 Cup (8 tbs) (at room temperature)
  Powdered sugar 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 350 degrees F (180 degrees C).

MAKING
2. In a bowl, sift the cake flour, baking soda, baking powder, red food coloring and salt.
3. In a measuring cup, add the milk, vinegar and a few drops of vanilla extract. Mix well to combine.
4. In a bowl, cream the butter and sugar. Add beaten egg little by little and mix well.
5. To the bowl, add half of the sifted dry ingredients and half of the wet ingredients, and mix well.
6. Add the rest of the dry and wet ingredients, and mix until smooth.
7. Line muffin pan with cupcake papers. Spoon the mixture into the cups up to 80% full.
8. Bake at 180C (350F) for 20-25 minutes.
9. Place the cakes on the wire rack to cool.
10. For cream cheese frosting, beat the butter, cream cheese, and vanilla extract together until smooth.
12. Sift in powdered sugar and beat until smooth.
13. Transfer the frosting to a pastry bag fitted with a star tip and cool in the fridge.

SERVING
14. Pipe it onto the cupcakes and arrange on a decorative platter. Serve right away.

TIPS
In this recipe, buttermilk was substituted with milk and vinegar.
Cream cheese frosting can be substituted with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cocoa Powder
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
9

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