Name: Red velvet cupcakes with cream cheese icing
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 1
Ingredients: 312.50 ml plain flour, sifted; 1.00 gm baking powder; 0.60 gm salt; 10.00 gm cocoa powder; 62.50 gm unsalted butter, at room temperature; 168.75 gm white sugar; 1 egg; 2.20 gm vanilla extract; 130.00 gm buttermilk; 20.00 ml red food colouring; 1/2 tsp white vinegar; 1.25 gm bicarbonate of soda; 125g unsalted butter, at room temperature; 250g Cream Cheese, at room temperature; 4.40 gm vanilla extract; 450.00 gm icing sugar, sifted

Red velvet cupcakes with cream cheese icing

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Prep Time:
60 minutes

Cook Time:
20 minutes

Total Time:
80 minutes

Delicious member-contributed recipe, not tested by taste.com.au team.

Ingredients:

312.50 ml plain flour, sifted
1.00 gm baking powder
0.60 gm salt
10.00 gm cocoa powder
62.50 gm unsalted butter, at room temperature
168.75 gm white sugar
2.20 gm vanilla extract
130.00 gm buttermilk
20.00 ml red food colouring
1/2 tsp white vinegar
1.25 gm bicarbonate of soda
125g unsalted butter, at room temperature
250g Cream Cheese, at room temperature
4.40 gm vanilla extract
450.00 gm icing sugar, sifted

Instructions:

Preheat your oven to 175C and prepare a muffin pan by lining it with cupcake liners.
Combine the flour, baking powder, salt, and cocoa powder in a large bowl, sifting them together.
In a separate bowl, use a hand mixer to whip the butter until soft. Mix in the sugar until light and fluffy. Add the egg and beat until combined. Scrape down the sides of the bowl, then add the vanilla extract until mixed in.
Mix the buttermilk with red food coloring in a cup. Gradually add in thirds, alternating between the buttermilk mixture and flour mixture, to the butter mixture.
Mix vinegar and bicarbonate soda in a cup until it fizzes, then incorporate into the cake batter.
Fill the cupcake liners with batter and bake for 18-20 minutes until a toothpick inserted comes out clean to indicate they are ready.
Allow the cakes to cool thoroughly on a rack before adding the icing.
Using an electric mixer, beat the butter, cream cheese, and vanilla for 3 minutes until light and fluffy to make the icing.
Add the icing sugar slowly while continuing to beat until fully mixed. Chill in the refrigerator for 30 minutes. Decorate with a piping tip and bag, then sprinkle with cupcake crumbs for garnish.

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