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!�