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Red Velvet Cupcakes With Cream Cheese Frosting

5 from 1 vote

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Red Velvet Cupcakes
As the weather gets chilly and streets begin to get decked up with fairy lights and jingling bells, you realize it's that time of the year again.
Try these Cupcakes and make your festive season a memorable one.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Recipe CategoryContains Egg
Served AsBrunch, Snacks
Recipe Taste Sweet
Servings 6
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Ingredients
  

  • 175 gm all-purpose flour
  • 2 egg large, room temperature
  • tsp vanilla extract
  • 25 gm cocoa powder
  • 175 gm butter (if you're using unsalted, add ¼ teaspoon of salt into your batter for better flavor)
  • ½ tsp baking soda
  • 220 gm castor sugar
  • Food Color liquid or Red gel

For the frosting

  • 224 gm cream cheese softened at room temperature
  • 60 gm unsalted butter softened at room temperature
  • 240 gm icing sugar
  • 20 ml milk full fat
  • 1 tsp vanilla extract
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Instructions
 

  • Boil 150 ml water and mix it with the cocoa powder. Cool the mixture completely and mix together eggs, vanilla, and the cocoa mixture.
  • Whisk together flour, sugar, and baking powder in your mixing bowl. Add one third of the cocoa mixture and the butter, and mix first on low speed then on medium for 1-2 mins. Add the remaining mixture in two more batches, beating for 30 secs each
  • Add the food coloring until beetroot red and beat for about another 30 secs
  • Preheat your oven to 180 degree C and line 16 cupcake moulds to put the batter in
  • Fill the cupcake liners no higher than three-quarters full and bake for 20 mins, or until a toothpick inserted into the center of each one comes out clean. Place the cupcakes on your wire rack and cool completely before frosting.
  • To make the frosting, beat the butter and cream cheese together to a smooth, even consistency and add in the vanilla extract. Beat till the vanilla is completely incorporated, and then add in the icing sugar in three batches, mixing on low speed u
  • Chill the frosting mixture in the fridge for an hour and a half before piping it on the cooled cupcakes. Decorate as you please.

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 852 kcal | Carbohydrates: 104 g | Protein: 8 g | Fat: 47 g | Saturated Fat: 29 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 12 g | Trans Fat: 1 g | Cholesterol: 177 mg | Sodium: 422 mg | Potassium: 183 mg | Fiber: 2 g | Sugar: 78 g | Vitamin A: 1565 IU | Calcium: 69 mg | Iron: 2 mg
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Plattershare Team
Plattershare Team

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