Red Velvet Cupcakes with Cream Cheese Frosting.

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Giới thiệu

Red Velvet Cupcakes with Cream Cheese Frosting.

It’s perfect for a batch of about 12 cupcakes.

Ingredients

For the Cupcakes:

1 ½ cups (190 g) all-purpose flour

1 cup (200 g) granulated sugar

1 tsp baking soda

1 tsp cocoa powder

½ tsp salt

½ cup (115 g) unsalted butter, softened

2 large eggs

1 cup (240 ml) buttermilk, room temperature

2 tbsp (30 ml) red food coloring

1 tsp vanilla extract

1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz (225 g) cream cheese, softened

½ cup (115 g) unsalted butter, softened

3–4 cups (360–480 g) powdered sugar, sifted

1 tsp vanilla extract

Instructions

Cupcakes:

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat butter and sugar together until light and fluffy, about 2–3 minutes.

Add eggs, one at a time, beating well after each addition.

Mix in vanilla extract and red food coloring until evenly combined.

In a small bowl, combine buttermilk and vinegar. Add alternately with the dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting:

In a large bowl, beat cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar, one cup at a time, beating until smooth and spreadable.

Beat in vanilla extract. Adjust consistency by adding powdered sugar if needed.

Frost the cooled cupcakes using a spatula or piping bag with your favorite tip.

Tips:

For extra flair, sprinkle a few red velvet crumbs on top of the frosting.

Make sure cupcakes are completely cooled before frosting to prevent melting.

For a more vibrant red, use gel food coloring instead of liquid.