American · Dessert
Red Velvet Cupcakes
A pair of deep crimson, cocoa-tinted cupcakes with a soft, fine crumb and a faint tang from buttermilk and lemon juice, finished with a billow of real cream cheese frosting.
$1
20 minsPrep
19 minsCook
54 minsTotal
MediumLevel
Nutrition per serving
348Calories
5.2gProtein
19.4gFat
39.7gCarbs
25gSugar
1.2gFiber
497mgSodium
74mgChol
7.5gSat Fat
107mgPotassium
46mgCalcium
1.3mgIron
0.2mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Cream Ale
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the remaining 4 holes half full with water.
2
Sift the all-purpose flour, cocoa powder, baking soda and salt together into a bowl.
3
In a separate bowl whisk the sugar, vegetable oil, buttermilk, beaten egg and vanilla extract until smooth, then whisk in the red food colouring and lemon juice.
4
Pour the wet mixture into the dry ingredients and fold gently just until no streaks of flour remain; do not overmix.
5
Divide the batter evenly between the 2 lined holes and bake for 18-20 minutes until a skewer inserted in the centre comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack and cool completely before frosting.
7
Beat the softened cream cheese and butter together with a hand mixer until smooth, then beat in the powdered sugar until light and fluffy.
8
Pipe or spread the cream cheese frosting onto the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g All Purpose Flour, sifted
- 32g32g Sugar White
- 4g4g Cocoa Powder
- 2g2g Baking Soda
- 0.5g0.5g Salt
- 14g14g Vegetable Oil
- 28g28g Buttermilk
- 22g22g Egg, lightly beaten
- 2g2g Vanilla Extract
- 2g2g Food Colouring, red, liquid or gel
- 2g2g Lemon Juice
- 35g35g Cream Cheese, softened, 1
- 12g12g Butter, softened, 1
- 15g15g Sugar White, powdered-style, folded into frosting, 1
