Red Velvet Cupcake
Red Velvet Cupcake takes approximately 45 minutes from beginning to end. One portion of this dish contains roughly 4g of protein, 17g of fat, and a total of 372 calories. This recipe serves 24. For 88 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is an inexpensive recipe for fans of American food. valentin day will be even more special with this recipe. 2 people found this recipe to be flavorful and satisfying. A mixture of butter, cocoa, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Only a few people really liked this dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. If you like this recipe, you might also like recipes such as Red Velvet Cupcake, Red Velvet Cupcake Cones, and Red Velvet Whopper- The Cupcake.
Servings: 24
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 teaspoon baking soda
cup ¾ (1½ sticks) unsalted butter, softened
1 cup buttermilk, at room temperature
2 1/2 cups sifted cake flour
1 teaspoon ½ cider vinegar
12 ounces cold cream cheese
2 eggs, at room temperature
1 1/2 pounds (1 ½ boxes) powdered sugar, sifted
2 oz. red food coloring (two bottles) or 4 oz beet juice (
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
5 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 teaspoon vanilla extract
Equipment:
hand mixer
bowl
oven
whisk
measuring cup
offset spatula
spatula
frying pan
blender
Cooking instruction summary:
- Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
- To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
- Frosting
- Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
- Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
- Add vanilla. If necessary, add milk to thin.
Step by step:
1. Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
2. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.
3. Add to the batter and beat well.In a measuring cup, stir the salt into the buttermilk.
4. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda.
5. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.Frosting
6. Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
7. Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
8. Add vanilla. If necessary, add milk to thin.
Nutrition Information:
covered percent of daily need
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