Red Velvet Cupcakes with Cream Cheese Icing
Red Velvet Cupcakes with Cream Cheese Icing
INGREDIENTS
FOR THE CAKE:
- 1 cup butter room temperature
- 1 1⁄2 cup granulated sugar
- 2 1⁄2 cups all-purpose/plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk ( 1 cup milk + 1 tbsp vinegar)
- 1 teaspoon vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring paste
- butter for pan
FOR THE FROSTING:
- 1 cups powdered sugar
- 1⁄2 cup butter softened
- 1⁄2 cup cream cheese softened
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
INSTRUCTIONS
Preheat oven to 350 f/180 c and prepare pan with cupcake papers
Sift together the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Set aside.
In a small bowl, whisk together buttermilk, eggs, vinegar vanilla, and red food coloring. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add buttermilk mixture and mix well to blend.
Add the flour mixture and mix until combined.
Add the batter to the prepared cap cake pan (I use an ice cream scoop to make sure they are all the same size).
Bake for approximately 20 minutes, or until a cake tester comes out clean.
Remove from oven to a wire wrack till cool and let cool 10 in the pan before transferring them onto a wire wrack.
FOR THE ICING: MAKE SURE CREAM CHEESE AND BUTTER ARE AT ROOM TEMPERATURE OR ICING WILL BE LUMPY. BLEND THE CREAM CHEESE AND BUTTER IN A MEDIUM MIXING BOWL UNTIL SMOOTH.
Add the powdered sugar one cup at a time, blending after each addition.
Add the vanilla and mix to combine.
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