Red Velvet Cupcakes


Red Velvet Cupcakes

  • 1 1/3 cups cake flour ((135 g))
  • ½ tsp. baking powder
  • ¼ tsp. coarse kosher salt
  • 1 tbsp. red cocoa powder
  • ¾ cup sugar
  • ½ cup unsalted butter (room temperature)
  • 1 tsp. vanilla extract
  • 1 large egg
  • 3-4 drops red food coloring
  • ½ cup buttermilk (divided)
  • ½ tsp. white vinegar
  • ½ tsp. baking soda

Cream Cheese Frosting

  • 5 Tbsp. unsalted butter (room temperature)
  • 8 oz. cream cheese (cold)
  • 2 Tbsp. sour cream
  • 1¼ cup confectioner's sugar


Red Velvet Cupcakes

  1. Preheat oven to 350°F. Line cupcake tins with 15 cupcake liners.
  2. Mix cake flour, baking powder, salt, and cocoa together in medium mixing bowl. Set aside.
  3. Pour buttermilk into ¼ cup measuring cup. Set aside.
  4. Add vinegar to small bowl. Set aside.
  5. Cream butter and sugar in stand mixer at medium speed until light and fluffy. Approximately 3 minutes.
  6. Add egg to batter. Mix for 30 seconds until combined. Add vanilla and food coloring. Scrape down sides of bowl if needed.
  7. Turn mixer speed down to low. Add half of flour mixture. Add buttermilk and refill measuring cup.
  8. Add remaining flour. Add remaining buttermilk. Let combine for 30 seconds. Scrape down sides of bowl if needed.
  9. Add baking soda to vinegar. Stir. Quick add to batter.
  10. Turn speed to high for 15 seconds. (Speed 6 on KitchenAid.)
  11. Portion out batter into cupcake tins using #16 disher or ¼ cup measuring cup.
  12. Bake for 15 minutes or until tops bounce back slightly when touched. Remove from oven and let cool on cooling rack.

Cream Cheese Frosting

  1. Beat butter for 30 seconds on medium high using paddle attachment.
  2. Add cream cheese. Beat for 90 seconds.
  3. Add sour cream and beat for 30 seconds.
  4. Add confectioner's sugar and beat on low for 10 seconds. Turn speed up to medium-high and beat for 80-90 seconds. Transfer to piping bag.

Recipe source: letseatcake

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