Red Velvet Cupcakes
Classic red velvet cupcakes with cream cheese frosting are always a hit! These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.yield: 2 DOZEN CUPCAKES
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| Red Velvet Cupcake recipe |
INGREDIENTS:
For the cupcakes:
2 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups buttermilk*
1 cup oil
2 egg whites
1 tablespoon red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
For the frosting:
8 ounces (1 brick) cream cheese
1/4 cup (half a stick) unsalted butter, softened
4 cups powdered sugar
red nonpareil sprinkles, for garnish
Method
To make the cupcakes:
Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
Fill the cupcake papers about 2/3 full with batter.
Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
Cool completely, then top with cream cheese frosting and garnish with red nonpareil sprinkles.
To make the frosting:
Place the cream cheese and butter in a large mixing bowl, and mix on medium speed until smooth.
Add the powdered sugar, one cup at a time, mixing until smooth.
When all the powdered sugar has been added, turn the speed up to medium-high and beat for one or two minutes, or until fluffy.
*If you don’t have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
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