Red Velvet Cupcakes

4 from 1 vote

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Deccadent creamy, red velvet cupcakes, which are as beautiful to taste as they look.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Served AsDesserts
Recipe Taste Sweet
Servings 12
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Ingredients
  

  • 1.25 cup Cake flour
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 tbsp Cocoa powder
  • 1/4 cup Unsalted butter
  • 3/4 cup Sugar
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Butter milk
  • 1 tbsp Food color liquid, red
  • 1/2 teaspoon Vinegar
  • 1/2 teaspoon Baking soda
  • 180 gm Cream cheese frosting
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Icing sugar
  • 2/3 cup Double cream Heavy cream
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Instructions
 

Cake flour

  • Take 1.5 cups of all purpose flour, remove 3 tbsp of it and add 3 tbsp of corn flour. Sieve t together and the cake flour is ready to use.

Buttermilk

  • Take about 1 cup of full fat cold milk and add 1 tbsp of lemon juice to it. Let it stand for 10 minutes and the buttermilk is ready to use.

Cupcake

  • Sieve the cake flour along with baking powder, salt, and cocoa powder. Keep aside. Now whisk fee butter along with the sugar until little fluffy.
  • Then add the vanilla extract and the egg. Whisk it further until it forms a foamy paste.
  • Add the liquid color to the buttermilk and mix. Now fold in the flour mix and the buttermilk into the egg mix, in two parts alternatively.
  • Now mix the baking soda with the vinegar and pour this immediately into the above cake batter.
  • Fold it in quickly and scoop the batter into muffin tray lined with muffin liners. (Makes about 12 cupcakes)
  • Bake these in a preheated oven at 175ƒ for 20-23 minutes or until a tooth pick comes out clean. Take the cupcakes out of the oven and let them cool completely.
  • To make the frosting, whisk the cream cheese for few minutes and then add the vanilla & the icing sugar. Whisk for few minutes.
  • Then slowly add the heavy cream into the above whilst whisking it. Once desired consistency is acquired, pour this into an icing bag and pipe the cupcakes. Chill these and serve.

Notes

The heavy cream can be replaced by whipping cream in which case, the whipping cream has to be whipped separately and then folded into the cream cheese - icing sugar mix.
Also See:

Please appreciate the author by voting!

4 from 1 vote

Recipe Nutrition

Calories: 259 kcal | Carbohydrates: 29 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.2 g | Cholesterol: 55 mg | Sodium: 170 mg | Potassium: 72 mg | Fiber: 0.5 g | Sugar: 19 g | Vitamin A: 551 IU | Vitamin C: 0.1 mg | Calcium: 46 mg | Iron: 0.3 mg
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Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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