Red Velvet Cupcakes
I made Red Velvet cupcakes for my fellow MBA student’s brother, who is graduating this week. Moreover, I made fondant Graduation cupcake toppers for the red velvet cupcakes, which I will publish on a separate post.
This recipe was based from Bakerella’s Red Velvet Cake. I made a few revisions on this recipe. Instead of using oil, I used unsalted butter. Second, I added more flour. Lastly, I used the creaming method in baking the cupcakes.
Red Velvet Cupcake with Cream Cheese Frosting
For the frosting, I added more vanilla extract. Do not add more Vanilla extract if you are using McCormick Vanilla Extract. It will give your frosting a bitter taste if you put more than 1 tsp Vanilla Extract.
There’s nothing wrong with the recipe from Bakerella, it’s just that I don’t have enough oil to make the cupcakes. So I have to work with what I have in my kitchen. 🙂 Moreover, I added more vanilla to suit my taste and because I love madagascar pure vanilla in my frosting 🙂
- 3 cups All Purpose Flour
- 2 cups Granulated Sugar
- 1 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract
- 1 tbsp Unsweetened Cococa Powder
- 1 tsp Salt
- 1 tsp Baking Powder
- 2 eggs
- 1 cup Buttermilk
- 1 tbsp Vinegar
- 2 oz. Red Food Coloring
Cream Cheese Frosting:
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 2 teaspoon vanilla
- 6 cups confectioners’ sugar
- Pre-heat oven at 350 degrees fahrenheit.
- Line the cupcake pan with cupcake liners.
- Add all the dry ingredients (flour, sugar, baking powder, salt)
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time.
- Add vinegar and red food coloring.
- Slowly and alternately add the dry ingredients and the buttermilk onto the mixture.
- Pour the batter in to the cupcake pan until 2/3 full.
- Bake for about 25-30 minutes.
Red Velvet Batter
Freshly baked Red Velvet Cupcakes
Allow the cupcakes to cool before your frost them
For the Frosting:
- Cream butter and cream cheese on high speed until well creamy and well blended.
- Add Vanilla Extract
- Then, add the sugar in batches. Scrape down the sides in between each addition.
- Frost away!
Red Velvet Cupcakes with the fortune cookies I made from my previous post.
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