Red Velvet Cupcakes
Super Moist Red Velvet Cupcakes with Creamy Cream Cheese Frosting
Ingredients
FOR THE CUPCAKES
- 1 Cup plus 6 Tbsp | 168g All Purpose Flour
- 2 Tablespoons (12g) Cornstarch
- 1 Tbsp Cocoa powder unsweetened
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1/4 Cup (57g) unsalted Butter, softened to room temp
- 1 Cup (200g) fine granulated sugar
- 2 Eggs, room temperature
- 1/2 Cup (120ml) Vegetable Oil
- 1/2 Tbsp Vanilla Essence
- 3/4 Tbsp Gel Red food coloring
- 1/2 Cup (120ml) Buttermilk, at room temp (5 Tbsp Yogurt + 2 Tbsp Water) 0r (1 1/2 Teaspoons Vinegar/Lemon juice + 1/2 Cup milk )
- 1/2 Teaspoon plain Vinegar
Cream Cheese Frosting
- 1 Cup | 225g Butter at room temperature
- 1 1/2 Cup | 188g Icing/Powdered Sugar
- 1 Tsp Vanilla Essence
- 1/2 Cup or 300g Cream cheese, cold ( I used Philadelphia Original, brick-style, not spreadable )
Instructions
- Whisk the flour, cocoa, baking soda, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium speed until combined and color turns light.
- Add the eggs one at a time, mixing for 30 secs for each egg , oil, vanilla essence, food color, vinegar and mix.
- Add the dry ingredients in 2 additions alternating with the buttermilk ending with the flour.Gently fold.
- Fill till 3/4 the of the Cupcake liners and Bake at 180°c for 20-25 mins or till toothpick comes clean.
Frosting
- Whip butter till it's creamy then mix with sifted powdered/icing sugar. Whip it till incorporated. Add the vanilla essence. Mix.
- Gently fold the cold cream cheese mixture into the butter mixture. If you need to pipe designs then keep it refrigerated till it thickens up. Mix once till smooth before piping.
Video
Notes
Use Gel Food coloring for best results in the texture. Use Homemade Buttermilk for a super moist sponge. Either can be made with Milk/Vinegar or with Yogurt/Water.
5 Tbsp Yogurt + 2 Tbsp Water 0r 1 1/2 Teaspoons Vinegar/Lemon juice + 1/2 Cup milk