Guaranteed recipe for a moist red velvet cupcake, bringing out all the best flavors in one bite: mild chocolate flavour, warm buttery taste, light vanilla sweetness, and slight tanginess. These cupcakes are served along with their best partner in crime - cream cheese frosting.
Course Dessert
Cuisine American
Keyword Cupcakes, Red Velvet
Prep Time 30 minutesminutes
Cook Time 18 minutesminutes
Total Time 48 minutesminutes
Servings 15cupcakes
Calories 301kcal
Author SforB
Ingredients
Red Velvet Cupcakes
160mlMilk *
1tbspWhite vinegar / lemon juice *
120gUnsalted butter ,room temperature
160gCaster sugar
30gVegetable oil
2Eggs
1tspVanilla extract
Red food colouring **
200gCake flour
2tbspCocoa powder
1tspBaking soda
3/4tspSalt
Cream Cheese Frosting
120gCream cheese ,cold
220gIcing sugar ,sifted
60gUnsalted butter ,soft to touch
1tspVanilla Extract
1-2tbspMilk
Instructions
Red Velvet Cupcakes
(Buttermilk replacement) Add white vinegar / lemon juice into the milk. Stir the mixture and let sit for five minutes. Preheat the oven to 180 degrees Celsius. Line a muffin pan with cupcake liners.
Add the vanilla extract and the red food colouring into the milk, stir until the red colouring is well combined. On the other hand, sift all the remaining dry ingredients together into a bowl.
Cream the softened butter and sugar in a large mixing bowl with a mixer until smooth. Add the vegetable oil in and continue creaming for 2 minutes.
Add the eggs in one at a time, as you mix to incorporate before adding the next.
Add1/2 of the dry ingredients and 1/2 of the red milk mixture into the batter, fold until well combined. Repeat the process with the rest of the dry ingredients and red milk mixture. DO NOT overwork the batter, fold until just-incorporated.
Using an ice cream scoop or 2 spoons, scoop the batter evenly in your prepared pan - filling 2/3 of the cupcake liner. Bake for 18-20 minutes, or until a clean toothpick comes out when you insert into the centre of the cupcake. Let the cupcakes cool completely.
Cream Cheese Frosting
As you allow the cupcakes to cool slightly, prepare the cream cheese frosting. Beat the butter and vanilla until pale and fluffy, around 3-4 minutes. Add the cream cheese and continue beating until well incorporated. Add the icing sugar by 3 portions and continue mixing. Finally, mix in the milk. I like my cream cheese frosting on this particular cupcake to be slightly runnier than usual, hence I've added 1-2 tbsp extra milk to the mixture. *** Keep the frosting in a piping bag in the fridge until ready to be used.
Pipe the frosting onto the cupcakes. Serve after the frosting is set - >30 minutes resting time or 15 minutes in the fridge. Or if you can't wait, just dig in! :D
Notes
* replaceable with 160ml of buttermilk** I used 2 tsp gel food colouring. If you are using liquid food colouring, I believe you would need around 2 tbsp.*** if the consistency on your frosting becomes a little too runnier than desired, just add icing sugar and mix again.Volume to metrics Conversions can be found here.