Recipe credit: Preppy Kitchen
Moist and fluffy red velvet cupcakes topped with a generous amount of cream cheese frosting are well beyond delectable. Who could ever resist the intoxicating cream cheese frosting? The balance of sweetness and the hint of tang hits the spot for us. The texture has always been creamy and lush, and the fact that it’s easy to make should be a crime. This frosting goes well with almost everything, but a slightly chocolatey cake creates a unique combination known as red velvet!
Easy Red Velvet Cupcakes
Recipe credit: Preppy Kitchen
Ingredients
For the Cupcakes
- 215 g
All-purpose flour - 4 g
Cocoa powder - 200 g
Granulated sugar - 1 g
Baking soda (heaping) - 4 g
Baking powder (heaping) - 1 g Kosher
salt (heaping) - 190 g
Unsalted butter (room temperature) - 3
Eggs (room temperature) - 5 ml Vanilla extract
- 177 ml Buttermilk
Red food coloring
For the Cream Cheese Frosting
- 340 g
Unsalted butter (room temperature) - 550 g
Confectioners sugar (sifted) - 455 g
Cream cheese (room temperature) - 5 ml Vanilla extract
- 1 pinch Kosher
salt
Instructions
- Preheat the oven to 176°C. Place cupcake papers in a cupcake pan.
- In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk.
- In another bowl, whisk together the wet ingredients including the butter until combined. (The batter may be clumpy! Do not worry!)
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Add the red food coloring until you reach the desired color.
- Distribute the batter evenly into cupcake papers.
- Bake for 15-20 minutes or until golden and springy to the touch.
Notes
- Add more cocoa powder for a stronger chocolate taste if you don’t mind a darker red color.
- You can store these cupcakes unfrosted at room temperature in a sealed container for 1-2 days.
- Frosting can be refrigerated and piped before serving.
- You can make one cupcake very red with extra food coloring and use that for the crumb decorations . This way the cupcakes can have less dye with all the visual pizazz!
Recipe credit: Preppy Kitchen
