Summary

Red Velvet Cupcake might be a good recipe to expand your dessert recipe box. For 88 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 372 calories, 4g of protein, and 17g of fat. This recipe serves 24. Head to the store and pick up sugar, salt, buttermilk, and a few other things to make it today. 2 people have made this recipe and would make it again. It is a very affordable recipe for fans of American food. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is not so spectacular. Users who liked this recipe also liked Red Velvet Cupcake, Red Velvet Whopper- The Cupcake, and Red Velvet Cupcake Love.

Instructions

1. Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
2. To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
4. Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
5. Frosting
6. Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
7. Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
8. Add vanilla. If necessary, add milk to thin.

Ingredients

• 1 baking soda
• 2 ¾ (1½ sticks) unsalted butter, softened
• 3 buttermilk, at room temperature
• 4 sifted cake flour
• 5 ½ cider vinegar
• 6 cold cream cheese
• 7 eggs, at room temperature
• 8 (1 ½ boxes) powdered sugar, sifted
• 9 red food coloring (two bottles) or 4 oz beet juice (
• 10 salt
• 11 sugar
• 12 unsalted butter, softened
• 13 unsweetened cocoa
• 14 vanilla
• 15 vanilla extract

Directions

• 2 Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla.
• 3 Add to the batter and beat well.In a measuring cup, stir the salt into the buttermilk.
• 4 Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda.
• 6 Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
• 7 Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
• 8 Add vanilla. If necessary, add milk to thin.