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Add a photoThese made from scratch Red Velvet Cupcakes are sure to quench your sweets craving!
Ingredientes
- 1 1/4 cups of sifted cake flour
- 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 tablespoons of cocoa powder
- 1/4 cup of unsalted butter, at room temperature
- 3/4 cups of white sugar
- 1 large egg, room temperature
- 1/2 teaspoon of pure vanilla extract
- 1/2 cup of buttermilk
- 1 tablespoon of liquid red food coloring
- 1/2 teaspoon of white distilled vinegar
- 1/2 teaspoon of baking soda
- Cream Cheese Frosting:
- 8 ounces of cream cheese, room temperature
- 1/2 teaspoon of pure vanilla extract
- 1/2 cup of confectioners' sugar, sifted
- 2/3 cup of cold heavy whipping cream
Direcciones
- Preheat oven to 350 degrees F and line 12 muffin tins with paper cupcake liners.
- In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
- Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape the sides of the bowl. Add the vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 18 -23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting.
- Cream Cheese Frosting:
- In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
- Add the vanilla and confectioners sugar and beat until smooth.
- Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 77g | |
| Recipe makes 12 servings | |
| Calories 254 | |
| Calories from Fat 118 | 46% |
| Total Fat 13.45g | 17% |
| Saturated Fat 7.84g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 214mg | 9% |
| Potassium 78mg | 2% |
| Total Carbs 30.34g | 8% |
| Dietary Fiber 0.3g | 1% |
| Sugars 18.6g | 12% |
| Protein 3.4g | 5% |
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