Red Velvet Cupcakes



Red Velvet Cupcakes
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Rating: 0
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Servings
12
Servings
12
Red Velvet Cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
  • cups sifted cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. salt
  • 1 Tbsp. regular or Dutch processed cocoa powder
  • ¼ cup unsalted butter at room temperature (if you use salted butter omit the ¼ tsp. salt)
  • ¾ cups granulated white sugar
  • 1 large egg
  • ½ tsp. pure vanilla extract
  • ½ cup buttermilk
  • 1 Tbsp. liquid red food coloring
  • ½ tsp. white distilled vinegar
  • ½ tsp. baking soda
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F.
  2. Sift together flour, baking powder, salt and cocoa powder and then set aside.
  3. Cream together sugar and room-temperature butter until light in color. Add the egg and vanilla extract until combined. In a small bowl combine buttermilk and food coloring.
  4. Add sifted dry ingredient in thirds corresponding with the red buttermilk. Start with dry and end with dry. (Note: Do this on low speed. Overmixing can cause a dense, dry cake. Mixing causes gluten to form.)
  5. Combine the vinegar and baking soda together last to activate it and then stir into batter by hand until combined.
  6. Scoop batter into cupcake liners placed in cupcake pan.
  7. Bake 18 to 24 minutes.
Recipe Notes

Cream Cheese Icing

Two 8-ounce packages cream cheese

2 sticks of butter (unsalted, room temperature)

Two 8-ounce packages cream cheese

2 sticks of butter (unsalted, room temperature)

1 tsp. vanilla extract

4 cups confectioners' sugar

Using paddle attachment in a mixer, cream together cream cheese, butter and vanilla extract. On low speed add sugar. When combined, turn up to high speed until smooth.

 

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