Recipe: Delicious Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting. Find Deals on Frosting Cake in Baking Supplies on Amazon. Be sure to scrape down the sides of the bowl to ensure even mixing. Line a muffin tin with paper liners and spray with cooking spray; set aside.

I am comparing the cream cheese frosting with your Red Velvet cupcakes and am very confused. Why does cream cheese frosting to pipe have different quantities in the ingredients? No, you aren't lost in February. You can cook Red Velvet Cupcakes with Cream Cheese Frosting using 17 ingredients and 14 steps. Here is how you cook it.

Ingredients of Red Velvet Cupcakes with Cream Cheese Frosting

1. It's of Sponge.
2. You need 60 grams of unsalted butter.
3. It's 140 grams of caster sugar.
4. Prepare 1 large of egg.
5. You need 1/4 tsp of vanilla extract.
6. Prepare 4 tbsp of red food colouring.
7. You need 1 pinch of salt.
8. It's 30 grams of unsweetened cocoa powder.
9. Prepare 225 grams of all purpose/plain flour.
10. You need 120 ml of buttermilk.
11. It's 1/2 tsp of cider vinegar.
12. You need 1/2 tsp of baking soda.
13. Prepare of Frosting.
14. It's 25 grams of salted butter.
15. It's 125 grams of cream cheese.
16. You need 1/4 tsp of vanilla extract.
17. You need 125 grams of confectioners/icing sugar.

Fear not, it is still September! I know that red velvet is typically one of those flavors that pops up closer to Valentine's Day, but I assure you, I have a very good reason for. Add the flour, sugar, baking powder, baking powder, cocoa and salt to a large mixer bowl and combine. These homemade red velvet cupcakes with cream cheese frosting are soft, tender, springy, and moist.

Red Velvet Cupcakes with Cream Cheese Frosting step by step

1. Makes 12 cakes.
2. Preheat oven to 180°c/350°f/gas 4.
3. Line a 12 hole cupcake pan with paper cases.
4. Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated.
5. In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture.
6. With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour.
7. Stir the vinegar into the baking soda and fold into the mixture.
8. Leave to stand for 3 minutes.
9. Spoon the pan into the paper cases to 3/4 full.
10. Bake for 15 minutes or until a knife comes out clean.
11. Cool on a wire rack.
12. To make the frosting: beat the butter and cream cheese together until there are no lumps.
13. Add the vanilla and gradually add the sugar.
14. Either use a piping bag or a spoon to decorate your cakes once cool.

There's just enough chocolate flavor to satisfy your chocolate cravings, without being overdone. The smooth, rich homemade cream cheese frosting is the perfect complement to the cupcakes, and adds the right amount of zip and tang. Parchment paper helps the cakes seamlessly release from the pans. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on.