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:

  1. Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

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:

Quickview
371 Calories
3g Protein
17g Total Fat
52g Carbs
0% Health Score
Limit These
Calories
371k
19%

Fat
17g
27%

  Saturated Fat
10g
66%

Carbohydrates
52g
17%

  Sugar
41g
46%

Cholesterol
59mg
20%

Sodium
205mg
9%

Get Enough Of These
Protein
3g
7%

Selenium
8µg
12%

Vitamin A
581IU
12%

Manganese
0.15mg
7%

Phosphorus
54mg
5%

Vitamin B2
0.09mg
5%

Copper
0.08mg
4%

Vitamin E
0.55mg
4%

Calcium
34mg
3%

Magnesium
11mg
3%

Fiber
0.7g
3%

Vitamin D
0.42µg
3%

Vitamin B5
0.25mg
3%

Zinc
0.36mg
2%

Vitamin B12
0.13µg
2%

Folate
8µg
2%

Iron
0.37mg
2%

Potassium
71mg
2%

Vitamin B1
0.02mg
1%

Vitamin K
1µg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Red Velvet Cupcakes with Cream Cheese Frosting

 

Red Velvet Cupcakes Recipe

 

Red Velvet Cupcakes Recipe - How to Make Red Velvet Cupcakes with Cream Cheese Frosting

 

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