Red Velvet Cupcakes Recipe

Introduction

Ingredients

• 1 and 1/2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/4 cup of unsweetened cocoa powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of vegetable oil
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 1 tablespoon of red food coloring
• 1 teaspoon of white vinegar

Instructions

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another mixing bowl, beat together the vegetable oil, eggs, and vanilla extract until well combined.
4. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, and mix until just combined.
5. In a small bowl, mix together the red food coloring and vinegar, then add it to the batter and mix until well combined.
6. Fill each cupcake liner with the batter until it's about 2/3 full.
7. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the cupcakes to a wire rack and let them cool completely before frosting.

Cream Cheese Frosting

• 1/2 cup (1 stick) of unsalted butter, softened
• 4 oz (1/2 block) of cream cheese, softened
• 2 cups of powdered sugar
• 1 teaspoon of vanilla extract

1. In a large mixing bowl, beat the butter and cream cheese until smooth and creamy.
2. Add the powdered sugar and vanilla extract, and beat until well combined.
3. Transfer the frosting to a piping bag fitted with a large star tip.
4. Pipe the frosting onto the cooled cupcakes in a swirl pattern.
5. Garnish with sprinkles or chopped nuts.
6. Enjoy your delicious Red Velvet Cupcakes!

Nutrition

• Calories: 396
• Protein: 3g
• Fat: 20g
• Carbohydrates: 52g
• Sugar: 41g
• Sodium: 269mg

Conclusion