Red Velvet Cupcakes

iklan 336x280 atas

336x280 tengah

300x600

Red Velvet Cupcakes

Ingredients

For the Cupcakes

• 1 1/3 cups cake flour*
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter softened to room temperature
• 3/4 cup white sugar
• 1 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring liquid or gel
• 1/2 cup buttermilk**
• 1 1/2 teaspoons distilled vinegar
• 3/4 teaspoon baking soda

For the Cream Cheese Frosting

• 1/2 cup unsalted butter room temperature
• 8 oz cream cheese room temperature, 8 oz
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1/4 cup cornstarch optional

Instructions

Red Velvet Cupcakes

• Preheat the oven to 350F degrees. Line a muffin pan with muffin papers. 
• In a large bowl sift together the cake flour, cocoa and salt. Whisk gently. 
• In a separate large bowl beat the butter until fluffy (about 2 minutes). Then beat in the sugar until creamy (about 1-2 more minutes).
• Beat in the egg and vanilla extract. 
• In a liquid measuring cup whisk together the buttermilk and red food coloring.
• Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed. 
• In a small bowl or cup dissolve the baking soda into the vinegar. Quickly beat it into the cupcake batter.
• Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes, before removing from the pan and continuing to cool on a wire rack.

Cream Cheese Frosting

• In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. 
• Mix in the cream cheese until evenly combined. Then add in the vanilla and salt.
• In a separate bowl sift together the powdered sugar and cornstarch (if using).
• Beat the powdered sugar into the butter and cream cheese mixture about 1 cup at a time, starting with the mixer on low and turning it up to medium speed as the sugar incorporates.
• Frost the cooled cupcakes using a piping bag and tip (I used a 1M) or a knife. 

This article and recipe adapted from this site 

336x280