Red Velvet Cupcake

red velvet cupcake SSS

Red Velvet Cupcake

Yield:  1 dozen

Classic red velvet cupcakes with velvety texture and buttery soft crumbs and topped with tangy cream cheese frosting.


For cupcakes

1 ½ cups (190gr) all-purpose flour

1 cups (200gr) sugar

1 tablespoons natural unsweetened cocoa powder

¼ teaspoon salt

1 large egg, at room temperature

1/2 cup (120ml) vegetable oil

3/4 cup (180ml) buttermilk, at room temperature

1 tablespoon red food coloring

1 teaspoon vanilla extract

½ teaspoon baking soda

½ teaspoon white distilled vinegar

For cream cheese frosting

8oz (225gr) cream cheese, at room temperature

¼ cup (55gr) unsalted butter, at room temperature

2 cups (250gr) powdered sugar

1 tablespoon heavy cream, or milk

2 teaspoons pure vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Line muffin pans with paper cupcake liners.
  2. Whisk together flour, sugar, cocoa and salt. Set aside.
  3. In a large mixing bowl, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Add the flour mixture and mix until smooth, about a minute.
  4. In a small dish, mix together baking soda and vinegar. While the soda/vinegar mixture is bubbling, add it to the batter and mix well.
  5. Using a large cookie scoop, fill the cups 2/3 of the way. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Cool the cupcakes for 5 minutes in the pan. Then transfer onto a wire rack to cool completely.
  6. To make the frosting, beat butter and cream cheese on medium high speed until fluffy, about a minute. Add powdered sugar, heavy cream and vanilla extract. Beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes.
  7. Transfer the frosting into a pastry bag and frost the cupcakes when they’re completely cooled.
  8. red velvet cupcake SSS2

source: sweetandsavorybyshinee


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