Red Velvet Cupcake with Cream Cheese Frosting.

Hello everyone,

Happy baking day.

Fluffy and moist, these buttery red velvet cupcakes are one of our favourites. With a cream cheese frosting, it’s the best. You’re going to love these Red Velvet cupcakes.

Be sure to be careful when putting this recipe together as the batter can stain, so you may not want kids putting it together ( better to put them on frosting duty).  They’re perfect any time of year, but especially at Christmas and Valentine’s Day.

Good luck and enjoy 😉

Also, I like to make it like this. I have a small heart-shaped pan. It works very well. Love this heart-shaped pan.

All red velvet cakes have specific ingredients in common; cocoa powder, white vinegar, buttermilk and baking soda; the reaction of the vinegar with the buttermilk helps to pull out the red colour in the cocoa powder.

Makes 12 -14 cupcakes.

Ingredients:

• 1  Tsp white  distilled vinegar
• 1/2 cup (120 ml) buttermilk, or milk
• 2 Tbsp gel red  food colour
•  1 Tsp pure vanilla extract
•  1/4 Tsp salt, sifted
• 1/2 tsp baking soda, sifted
• 1   1/4 cups (150 gr flour, sifted
• 1 tbsp cocoa powder, sifted
• 1 egg, at room temperature
• 1/4 cup (60 g) unsalted butter, softened at  room temperature
• 3/4 cup (150 g) granulated sugar

Frosting:

• 8 oz (224 g) full-fat cream cheese, very soft
• 1/2 cup (120 g) unsalted butter, softened to room temperature
• 2 cups (240 g) confectioner’s sugar, sifted (powdered  sugar)
• 1 Tbsp cream, or  milk
• 1 Tsp vanilla extract

(If you don’t have buttermilk on hand, use the following substitution:
Pour 1 tbsp lemon juice or white vinegar into a measuring cup. Add enough milk (I recommend whole milk) to measure 1 cup total. Stir together and let sit for 5 minutes)

Directions:

1. preheat oven to 350°F (180°C). Line a 12-14 count muffin pan with cupcake liners.

2. Sift the flour, baking soda, cocoa powder, and salt together in a medium bowl.  Set aside. (make sure it is evenly combined)

3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until light and fluffy.  Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in egg. On medium-high speed add vinegar, vanilla, milk and the food colouring until you reach your desired colour. (I use 2 tbsp of red colour gel)

4. With the mixer on low speed, add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.  (Do not over mix )

5. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-22 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over bake: your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Make the frosting:

1.  In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2-3  minutes. Add the confectioner’s sugar little by little and 1 tbsp cream. Beat for 2-4 minutes. Add the vanilla and 1 more Tbsp cream if needed.  Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.

Tips:

Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. The amount of red food colouring is up to you.  For me 2 tbsp is perfect.  Use real cream cheese. Not cream cheese spread. Enjoy 😉