Red Velvet Cupcakes
IngredientsFor the cupcake
For the cupcake:
- Preheat the oven to 325 degrees Fahrenheit. Line muffin tins with liner papers. Set aside.
- In a mixing bowl with a hand mixer or a stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until light and fluffy (about 3-4 minutes). Scrape down the sides and bottom of the bowl with a spatula.
- Add in the eggs, one at a time, mixing well after each addition. The eggs should be at room temperature to prevent the batter from curdling.
- Measure the buttermilk, then add red food coloring and stir well. Pour the mixture of colored buttermilk into the wet mixture. Use a hand mixer to beat the batter until there are no streaks of white left.
- In a medium bowl, sift together flour, cocoa powder and salt. With the mixer on low speed, add the dry ingredients to the wet mixture in three additions. Use a spatula to scrape down the sides of the bowl after each addition, but do not overmix.
- Dissolve the baking soda into the vinegar. Once the mixture bubbles up, quickly pour it into the cake batter and mix well.
- Divide batter into liners, filling them about ⅔ full. Bake at 3255 degrees Fahrenheit for 20-22 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool for 10 minutes before removing from the tins. Let cool completely on a wire rack.
(Demo: Piping with 1M Wilton piping tip)
For the cream cheese frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and shortening (if using) on medium-high speed for 2-3 minutes.
- Gradually add icing sugar into the butter, mixing at low speed until fully incorporated. The butter should change to a light, almost white color.
- Add cream cheese (softened to room temperature) into the mixture. Beat the cream cheese with the buttercream until smooth and creamy. Use a spatula to fold for another minute to break large air bubbles.
- Pipe the frosting onto cupcakes. The cupcakes in the photos are piped using Wilton 1M piping tip.
- Serve and enjoy!