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Red Velvet Cupcakes

Red Velvet Cupcakes
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Red Velvet Cupcakes are a vibrant, moist, and tender treat featuring a subtle cocoa flavor and a perfect balance of sweetness and tanginess. Topped with classic cream cheese frosting, these cupcakes make a festive and indulgent dessert for any occasion, from birthdays and holidays to everyday cravings.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar

Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Measure out all ingredients and allow dairy products like butter, eggs, and buttermilk to come to room temperature for a smooth batter.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to evenly distribute the cocoa and leavening agents.
  3. Cream Butter and Sugar: Using a stand or hand mixer, beat the softened butter and granulated sugar until light and fluffy, aerating the batter for a delicate crumb texture.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time, beating well after each addition. Stir in vanilla extract to infuse warmth and sweetness.
  5. Combine Wet and Dry Mixtures: Alternately add the dry ingredient mixture and buttermilk to the butter-sugar mixture, starting and ending with the dry ingredients. Blend gently to avoid overmixing.
  6. Incorporate Food Coloring and Vinegar: Add the red food coloring until the batter reaches a vibrant red hue, then carefully stir in the white vinegar to activate the baking soda and enhance color and tenderness.
  7. Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
  8. Frost: Prepare the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, and vanilla extract until smooth. Pipe or spread generously on cooled cupcakes.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smooth, even batter and better rise.
  • Do not overmix the batter to avoid dense cupcakes.
  • Use natural cocoa powder for the best flavor and color reaction.
  • Test for doneness by inserting a toothpick; it should come out clean.
  • Refrigerate frosting briefly before decorating to help it hold shape.
  • Store cupcakes in an airtight container at room temperature up to two days or refrigerate up to four days.
  • Unfrosted cupcakes can be frozen up to three months; thaw before frosting.

Nutrition

Keywords: red velvet cupcakes, cream cheese frosting, moist cupcake, cocoa cupcakes, classic dessert

Find it online: https://withnora.com/red-velvet-cupcakes/