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Red Velvet Cupcakes

InkFreeNews.com Posted Dec 18, 2021  Updated: Dec 18, 2021 @ 10:06 AM
Red Velvet Cupcakes

True to its name, this cupcake version of Red Velvet Cake is a striking scarlet color that’s velvety and soft, with a hint of vanilla and chocolate flavor. Topped with fluffy cream cheese frosting, it is perfect for your Christmas dessert.

Ingredients

DRY INGREDIENTS:

  • 1 1/3 cups cake flour
  • 1 tbsp cocoa powder , unsweetened 
  • 1 1/2 tsp baking powder
  • Pinch of salt

WET INGREDIENTS:

  • 4 tbsp unsalted butter, softened
  • 2/3 cup sugar
  • 2 large eggs, at room temperature 
  • 1/3 cup vegetable oil (or canola)
  • 1/2 cup buttermilk, at room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp white vinegar
  • 1 tbsp red food coloring (yes, 1 whole tablespoon!)

CREAM CHEESE FROSTING:

  • 1/3 cup unsalted butter, softened 
  • 6oz Philadelphia block cream cheese, softened
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 1/2 cups spowdered sugar, sifted

Instructions

CUPCAKES:

  • Preheat oven to 350°F. Line a standard 12 hole muffin tin with cupcake liners.
  • Sift Dry ingredients together into a bowl.
  • Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
  • Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
  • Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
  • Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food coloring then beat on Speed 1 until incorporated and the batter is smooth.
  • Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
  • Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
  • Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
  • Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.

FROSTING:

  • Cream butter: Place butter in a bowl and beat for 1 minute until it’s smooth and starts to become paler in color – speed 6 on stand mixer, speed 9 for electric beater.
  • Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
  • Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don’t get a dust storm in your face!
  • Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it’s too sloppy, place in fridge for 30 minutes, then beat again.
  • Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.

For more notes – click here.

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