Notes
Dietary Restrictions: Contains milks and eggs. Not gluten-free. Red food dye may cause some allergies or sensitivities. Not vegan-friendly.
Ingredients:
- 80g Unsalted butter (room temperature)
- 90g Sugar
- 65g Eggs (room temperature)
- 1/4 tsp Vanilla extract
- 22-25g All-Purpose flour
- 3g Cocoa powder
- 105g Cake flour
- 2g Baking powder
- 1g Baking soda
- 1/8 tsp Salt
- 110mL Milk
- 100g Cream cheese (room temperature)
- 150g Whipped cream
- 35g Sugar
Prep Time:
20—30 minutesCook Time:
40—50 minutesShelf Life:
Room temperature: 1—2 days (only when there's no cream cheese frosting. must fridge or freeze when there is frosting)In the fridge: 3—5 days (Bring to room temperature before eating)
Recipe Content
Description: Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!
Instructions:
- Soften the butter.
- Add sugar and whip until they are ivory colored. (beat until sugar is dissolved)
- Continue whipping while adding eggs little by little so that the dough doesn't separate.
- Add vanilla extract and mix. Preheat the oven to 180°C.
- Sift together flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix the ingredients as if you are cutting through, and mix until the flour is no longer visible.
- Add the milk in by dividing them among 2-3 portions little by little and mix gently.
- Use 1 to 2 tablespoons of liquid food coloring until you get the red color you want.
- Fill the muffin tin lined with parchment paper around 60-70% with the batter.
- Bake at 170°C for 20-25 minutes. (time and temperature may vary depending on the oven)
- Let it sit in the pan for 3 minutes, then transfer it to a cooling rack and let it cool completely.
- Soften the cream cheese that was at room temperature.
- Add sugar to the whipping cream in a separate bowl and whip until it becomes stiff.
- Add the whipped cream to the cream cheese in about two portions and mix thoroughly.
- Transfer the frosting to a piping bag and pipe large dollops of frosting on top of the cooled cupcakes. (I used a 2cm diameter nozzle)
- Decorate the muffin using leftover muffin crumbs or other ingredients of your choice.
Sample Imagery
