Red Velvet Cupcakes

Tags:

• Cake

  2 minute read  

INGREDIENTS:

For the Cupcakes:

• 1 2/3 cup all-purpose flour 215g
• 2 tsp cocoa powder 4g
• 1 cups granulated sugar 200g
• 1/4 tsp baking soda 1g, heaping
• 1 tsp baking powder 4g, heaping
• 1/4 tsp kosher salt 1g, heaping
• 3/4 cup unsalted butter 190g, room temperature
• 3 eggs room temperature
• 2 tsp vanilla extract 5mL
• 3/4 cup buttermilk 177mL
• red food coloring

For the Cream Cheese Frosting:

• 3 sticks unsalted butter 340g, room temperature
• 1 ½ lb confectioners sugar 550g, sifted
• 16 oz cream cheese 455g, room temperature
• 1 tsp vanilla extract 5mL
• 1 pinch kosher salt

DIRECTIONS:

For the Cupcakes:

1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
2. In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk.
3. In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy! Do not worry!)
4. Add the wet ingredients to the dry ingredients. Mix until combined.
5. Add the red food coloring until you reach the desired color.
6. Distribute the batter evenly into cupcake papers.
7. Bake for 15-20 minutes or until golden and springy to the touch.

For the Cream Cheese Frosting:

1. Cream the butter. Sift confectioners sugar into a large bowl.
2. Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.
3. Add the confectioners sugar in cups. Mix until combined. If you’re wanting a stronger buttercream, keep adding more sifted confectioners sugar until it’s stiff.
4. Transfer buttercream to a piping bag, snip off the tip and add a large dollop on top of each cupcake.

Tips:

• Add more cocoa powder for a stronger chocolate taste if you don’t mind a darker less 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!
  • Sugar in the raw died red can be used as well