Red Velvet Cupcakes

Red Velvet Cupcakes - Plattershare - Recipes, food stories and food lovers

About Red Velvet Cupcakes

Deccadent creamy, red velvet cupcakes, which are as beautiful to taste as they look.
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Recipe Time & More

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Served AsDesserts
Recipe TasteSweet
Calories - 259 kcal
Servings - 12

Ingredients
 

  • 1.25 cup Cake flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1 tbsp Cocoa powder
  • 1/4 cup Unsalted butter
  • 3/4 cup Sugar
  • 1 Eggs
  • 1/2 tsp Vanilla extract
  • 1/2 cup Buttermilk
  • 1 tbsp Food color liquid, red
  • 1/2 tsp Vinegar
  • 1/2 tsp Baking soda
  • 180 gm Cream cheese frosting
  • 1/2 tsp 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.

Recipe 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.
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Recipe Nutrition

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

Sreemoyee Bhattacharjee
Sreemoyee Bhattacharjee

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