Recipe: Tasty Classic Red Velvet Cupcake with Cream Cheese Frosting

Classic Red Velvet Cupcake with Cream Cheese Frosting. Flip the cake over and remove the browned bottom or "bloom" with the serrated knife. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

And it has retained its charm. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. You can cook Classic Red Velvet Cupcake with Cream Cheese Frosting using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Classic Red Velvet Cupcake with Cream Cheese Frosting

1. It's of Flour.
2. It's of Baking Soda.
3. You need of Baking Powder.
4. Prepare of Salt.
5. It's of Caster Sugar.
6. It's of Butter (at room Temperature).
7. You need of Egg.
8. It's of Vanilla Essence.
9. It's of Cocoa Sifted Powder.
10. It's of Red Food Coloring.
11. You need of Buttermilk.
12. Prepare of Cream Cheese.
13. It's of Butter (at room Temperature).
14. You need of Vanilla Essence.
15. Prepare of Icing Sugar.

Beat in the food coloring, vinegar, butter flavoring and vanilla. As you may know, my cream cheese frosting recipe isn't new to this blog. However in that post there wasn't step-by-step photo instructions, plus I wanted it to be easily found if searched, so I'm giving it it's own post so it can shine. Red Velvet Cupcakes is a classic red velvet cupcake recipe topped with a tangy vanilla cream cheese frosting.

Classic Red Velvet Cupcake with Cream Cheese Frosting step by step

1. Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners.
2. In a bowl, whisk together the flour, baking soda, baking powder and salt.
3. In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence.
4. Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine.
5. With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour.
6. Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon.
7. Bake in the oven for 18 to 21 mts. Cool on wire rack.
8. While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy.
9. Slowly blend in the icing sugar until the icing is smooth and creamy..
10. Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife.

They're light, fluffy and perfect for any celebration! For most people, Valentine's Day means hearts, flowers, boxes of chocolate and dinner out…but not for me. Blackberries are one of a kind, quite sweet (the blacker the berry, the sweeter the juice), and, as it turns out, the perfect mates for a classic red velvet cake. THE ORIGIN OF RED VELVET CAKE. Red velvet cake has been around for a long time.