Dessert

Red Velvet Cupcakes

Makes 11 cupcakes

Ingredients:

For the cupcakes – 

1/2 cup vegetable oil

1 cup (200 grams) granulated sugar

1 large egg, room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 teaspoon white vinegar

1 teaspoon red food coloring

1/4 cup fresh coffee

1 cup (124 grams) all purpose flour

1 tablespoon cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

For the frosting – 

6 tablespoons unsalted butter, room temperature (salted butter is fine as well)

12 ounces cream cheese, room temperature

1-1/2 – 2 cups powdered sugar (start with 1-1/2 cups, then add more as desired)

1 teaspoon vanilla extract

Splash of heavy cream, to thin to desired consistency

Directions:

  1. Preheat oven to 325 degrees. In a large mixing bowl, whisk together the oil and the sugar. Add in the egg, and whisk thoroughly to combine. Whisk in the sour cream, vinegar, vanilla extract, food coloring, and coffee. Set aside.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Place a sifter over the bowl of wet ingredients. Pour the dry ingredients into the sifter, and sift the dry ingredients into the wet ingredients. Whisk to combine the wet and dry ingredients, only until combined; do not over-mix.
  3. Using an ice cream scoop, scoop the batter into a muffin tin lined with cupcake liners. Bake in the preheated oven until a toothpick inserted in the center comes out clean; 18-19 minutes.
  4. For the frosting – place the butter and cream cheese into the bowl of a stand mixer fitted with the paddle attachment; beat together on medium speed until light and fluffy, about 3 minutes – scrape down the bowl before continuing.
  5. Add in 1-1/2 cups powdered sugar and vanilla extract. Beat on low speed at first, then medium speed, until combined – 30-45 seconds. Taste the frosting and adjust for sweetness preferences; at this time you can also add in a splash of heavy cream to get the frosting to your desired consistency.
  6. Let the cupcakes cool before frosting, and then frost using desired tip. Optional topping for the cupcakes – crumble one of the cupcakes into small crumbs onto a baking sheet lined with aluminum foil. Bake in 325 degree oven for 7-8 minutes, until lightly dried out. Top cupcakes with crumbs.
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