Red Velvet Cupcakes

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So Red Velvet is the second best thing I love after chocolate. It’s basically a chocolate cupcake but red lol.. but it’s fluffy and the cream cheese frosting is just OMG!

They also are pretty and can be decorated really nicely with sprinkles or colored frosting. I personally just like them plain as they are. No messing around just the main event, ya’ know?! 😎

The ingredients list and method may look very long – but don’t be discouraged by it!!!! It’s verrrrrry easy to bake! Just make sure you’ve got all the things – that’s important, don’t skip an ingredient or sub it with anything and don’t skip a step. These are absolutely delicious but only when made right. I promise you – this will be your new favorite!

Here’s how you bake them!

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INGREDIENTS:

For the Red Velvet Cupcakes –

170g unsalted butter, at room temperature
224g (1 3/4 cups) sugar
2 large eggs
2 1/2 tbsp cocoa powder, sifted
4 tbsp red food coloring
1 tsp pure vanilla extract
1 tsp salt
375ml (1 1/2 cups) whole milk
416g (3 1/4 cups) flour
1 1/2 tsp baking soda
1 1/2 tsp vinegar

For the Cream Cheese Frosting –

300g cream cheese, at room temperature
50g unsalted butter, at room temperature
4 tsp pure vanilla extract
512g (4 cups) icing sugar, sifted

METHOD:

For the Red Velvet Cupcakes –

Turn your oven on to 177C (375F) and line two cupcake trays with cupcake base (this recipe bakes 24 large cupcakes).
In a stand mixer (or in a large bowl with a hand held mixer), using a paddle attachment, whip up the butter and sugar until light and fluffy.
Then add the eggs, one by one , while whipping at low speed. Change the speed to medium fast and whip until fluffy.
Add in the cocoa, red food coloring and vanilla, then whip until fully incorporated. Then add the salt and all of the milk, and whip starting slow then turn to high for a minute. Add in the flour and start at slow then whip at high. Making sure it’s all mixed well together.
Working really fast, In a small bowl or glass, pour in the vinegar and then mix in the baking soda, CAREFUL! THIS WILL FIZZ REALLY FAST! Now pour it immediately into the batter and mix on high for 30 sec until thoroughly combined.
Scoop out your batter into the cupcake forms and bake between 18-20 min (or until a cake tester comes out clean). Leave to cool completely before frosting.

For the Cream Cheese Frosting –

In a stand mixer attached with a paddle whisk (or in a medium bowl with a hand held mixer), add in the cream cheese and butter. Whip until smooth. Then sift in the icing sugar, and add in the vanilla. Whip at low to start so the icing sugar doesn’t fly everywhere, then increase the speed to the highest and let it whip for 5-6 min, until it comes together.
Don’t worry if it looks wet and runny at first, it will come together, I promise!
Pour the frosting into a piping bag, and pipe onto the cupcakes.

And there you have it! Your new favorite cupcake!

Enjoy!

Instagram: @bakedbyammna Hashtag : #bakedbyammna