Red Velvet Cupcakes
Prep Time:
40 minutes
Serves
18-24 cupcakes
Ingredients
For the Cake
- 1/2 cup of plain hot coffee or boiling water
- 1/4 cup (21g) unsweetened natural cocoa powder
- 2 1/4 cups (279g) all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon, optional
- 2 cups (400g) granulated sugar
- 1/2 cup (109g) fresh vegetable oil
- 1 stick (113 g) unsalted butter, melted
- 2 large eggs, at room temp
- 1 large egg yolk, at room temp
- 1 cup buttermilk, at room temp
- 2 teaspoons vanilla
- 3 teaspoons red gel food coloring,
- 1 teaspoon distilled white vinegar
For the Frosting
- 16 ounces (454g) cream cheese, at room temp
- 227 grams unsalted butter, at room temp
- 2 teaspoons vanilla extract
- 4 cups (500g) powdered sugar, sifted
Created By
Prepared by Chef Geraldine | @serendipitydelightsca
Directions
- Preheat the oven to 325°F. Fill two cupcake pans with cupcake liners.
- Whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the eggs and yolk and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated.
- Pour evenly into cupcake liners.
- Bake for 10-15 minutes, or until a cake tester or toothpick comes out clean. Let cool completely.
Frosting
- While cupcakes cool, In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom
and sides of the bowl to ensure no clumps remain. - Add in the vanilla and beat until combined. On low speed, gradually add in the sugar and beat until fluffy, about 3 minutes. If the frosting is too thick add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
- Assemble cupcakes