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Red Velvet Cupcake
Created by: Howcan Team
Ingredients
- 1 1/4 cups of all-purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 2 tablespoons of red food coloring
- 1 teaspoon of vanilla extract
- 1/2 cup of buttermilk
- 1 teaspoon of white vinegar
- 1/2 teaspoon of baking powder
- 8 ounces of cream cheese, softened
- 1/2 cup of unsalted butter, softened
- 4 cups of powdered sugar
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together 1 1/4 cups of flour, 1/4 cup of cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- In a large bowl, cream 1/2 cup of butter and 1 cup of sugar until light and fluffy.
- Add 2 eggs one at a time, beating well after each addition. Stir in 2 tablespoons of red food coloring and 1 teaspoon of vanilla extract.
- Add the flour mixture in three batches, alternating with 1/2 cup of buttermilk, beginning and ending with the flour mixture.
- In a small bowl, mix 1 teaspoon of white vinegar and 1/2 teaspoon of baking powder. Add to the batter and mix until combined.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat 8 ounces of cream cheese and 1/2 cup of butter until smooth. Gradually add 4 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
- Frost the cooled cupcakes with the cream cheese frosting and enjoy!
The Red Velvet Cupcake has a rich history dating back to the 19th century. Believed to have originated in the southern United States, this iconic dessert gained popularity during the Great Depression when bakers used beets to enhance the color of their cakes. The Waldorf Astoria Hotel in New York City is credited with popularizing the modern version of the Red Velvet Cake, which eventually led to the creation of the Red Velvet Cupcake. Today, this delectable treat is enjoyed worldwide, with cream cheese frosting being a crucial element. Notable chefs like Paula Deen and Martha Stewart have contributed their own unique twists to this classic recipe. For the best Red Velvet Cupcake experience, visit renowned bakeries in the southern US, such as Magnolia Bakery in New York or Sprinkles Cupcakes in Atlanta. The key to a perfect Red Velvet Cupcake lies in achieving the ideal balance of cocoa, buttermilk, and vinegar, resulting in a moist and tender crumb with a hint of chocolate flavor. While traditional recipes call for red food coloring, some bakers prefer natural alternatives like beet juice for a healthier option. Whether you're a purist or open to experimentation, the Red Velvet Cupcake continues to captivate dessert enthusiasts with its irresistible allure.
40 min
12
280 calories
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