Red Velvet Cupcakes

 

Red Velvet Cupcakes - What better way to celebrate Valentine's Day than making Red Velvet Cupcakes? These cupcakes are super soft and spongy. The cream cheese frosting melts in your mouth. What is there that's not to love? 

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Ingredients :

Here is what you'll need!

Cupcake :

• 110g cake flour (¾ cup + 1 tbsp. + 1 tsp)

• 95g sugar (¾ cup + 1 teaspoon)

• 15 g cocoa powder (1 tbsp.)

• 2g baking soda (½ tsp)

• 1g baking powder (¼ tsp)

• 1/4 tsp salt (a pinch)

• 1 egg (50 grams with an egg + a yolk)

• 57g vegetable oil (¼ cup)

• 125g buttermilk (Or 120g milk + 5g vinegar/lemon juice) (120 ml milk + 1 tsp vinegar)

• 1/2 tsp Vanilla extract

Frosting :

• 113 grams (½ cup) room temperature butter

• 120 grams (1 cup) Cream cheese

• 240g (2 cups) powdered sugar

Decorations :

• Red velvet cupcake crumbs

PLEASE NOTE: Although I am also providing cup measurements, I encourage you to use a scale if you can and use the grams measurement. Doing this will provide the cupcakes with more flavor and a better finish.

Let’s start!

Cupcake :

1. 1. In a bowl, Mix together cake flour, cocoa powder, baking soda, sugar, and baking powder with a whisk. Set aside.

2. 2. In another bowl, crack an egg. Then, add in the vegetable oil. Whisk together until combined. Add in your buttermilk (vinegar + milk) into the mix and whisk until combined.

3. 3. Sift the dry ingredients into a large mixing bowl. Add the wet ingredients in little batches and mix until just combined. (Do not overmix).

4. 4. Lastly, add in the vanilla extract and red food coloring. Mix until combined.

5. 5. Pour the batter into the cupcake mould (Halfway), and bake in a preheated oven at 170°C or 338° Fahrenheit for about 18-20 minutes, or until a skewer inserted into the center comes out clean.

6. 6. Cool for 20 minutes when it comes out of the oven, and cool completely for at least one hour in the refrigerator before frosting.

Frosting :

1. 7. Put the cream cheese in a large bowl. (It should not be too warm, but it should be soft too the touch and slightly cold). Loosen it up lightly with a spatula.

2. 8. Add in the powdered sugar and fold it into the cream cheese until no powdered sugar is visible.

3. 9. Add in room temperature butter into the mixture. (The butter should also be soft but slightly cool).

4. 10. Whip the cream cheese and butter with a hand mixer until the mixture is lighter in color and lighter in texture. When the color is almost white and the volume is increased and fluffy , it is ready to go.

Assembly :

1. 11. Frost the cupcakes as you wish(you don’t even have to frost them if you’d like). I’m adding a few crumbs of red velvet cupcake to top it off. Enjoy!