Classic Red Velvet Cupcakes

Classic Red Velvet Cupcakes requires approximately 15 minutes from start to finish. Watching your figure? This lacto ovo vegetarian recipe has 399 calories, 3g of protein, and 12g of fat per serving. For 66 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 12. A couple people really liked this side dish. 14 people have tried and liked this recipe. valentin day will be even more special with this recipe. A mixture of apple cider vinegar, unsalted butter, low fat buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Bright Eyed Baker. It is a very budget friendly recipe for fans of American food. All things considered, we decided this recipe deserves a spoonacular score of 8%. This score is very bad (but still fixable). Similar recipes include Red Velvet Sheet Cake with Classic Red Velvet Frosting, Red Velvet Cupcakes with White Chocolate Frosting {Red Velvet Week}, and Red Velvet Cheesecake Cupcakes {Red Velvet Week}.

Servings: 12

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350ºF and line a standard size 12-cup muffin tin with cupcake liners.Sift the flour and cocoa powder into a bowl. Whisk in the baking soda and salt. In a separate bowl, whisk together the melted butter, oil, and sugar. Whisk in the egg until the mixture is smooth. Whisk in the buttermilk, food coloring, apple cider vinegar, and vanilla until evenly combined. Add the dry ingredients to the wet and stir/fold in until incorporated. Be careful not to over mix; the batter can have some lumps and does not need to be smooth. Divide batter evenly between lined muffin cups; each one should be about 2/3 full. Bake cupcakes in preheated oven for 15-20 minutes, and then transfer to a wire rack to cool completely before frosting.***In a stand mixer, beat the cream cheese and butter together on medium-high speed until well-combined. Scrape down the bowl and beater and add the powdered sugar. Beat in, starting at lowest speed and increasing as it's incorporated. Beat on medium-high just until smooth and fluffy. Beat in the vanilla and salt. Add milk or cream as needed to reach desired texture. Transfer frosting to a pastry bag and pipe onto cooled cupcakes.**** Sprinkle with sparkling sugar if desired.

 

Step by step:

1. Preheat oven to 350ºF and line a standard size 12-cup muffin tin with cupcake liners.Sift the flour and cocoa powder into a bowl.

2. Whisk in the baking soda and salt. In a separate bowl, whisk together the melted butter, oil, and sugar.

3. Whisk in the egg until the mixture is smooth.

4. Whisk in the buttermilk, food coloring, apple cider vinegar, and vanilla until evenly combined.

5. Add the dry ingredients to the wet and stir/fold in until incorporated. Be careful not to over mix; the batter can have some lumps and does not need to be smooth. Divide batter evenly between lined muffin cups; each one should be about 2/3 full.

6. Bake cupcakes in preheated oven for 15-20 minutes, and then transfer to a wire rack to cool completely before frosting.***In a stand mixer, beat the cream cheese and butter together on medium-high speed until well-combined. Scrape down the bowl and beater and add the powdered sugar. Beat in, starting at lowest speed and increasing as it's incorporated. Beat on medium-high just until smooth and fluffy. Beat in the vanilla and salt.

7. Add milk or cream as needed to reach desired texture.

8. Transfer frosting to a pastry bag and pipe onto cooled cupcakes.**** Sprinkle with sparkling sugar if desired.

Nutrition Information:

covered percent of daily need