207 – Red Velvet Cupcakes Recipe – Halloween Style
- 4 tablespoons (56 grams) unsalted butter, at room temperature
- ¾ cup (150 grams) granulated sugar
- 1 large egg
- 3 tablespoons orange coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup (118 ml) buttermilk (or 1/2 cup milk + 2 teaspoon lemon juice)
- 1 cup (128 grams) all-purpose white flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda (bicarbonate de soude)
- 1/2 teaspoon distilled white vinegar
- 8 oz (226 grams) cream cheese (soften)
- 4 tablespoons (56 grams) butter (soften)
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Step 1: Making the Cupcake Batter
1- Preheat your oven to 350 F degrees (176 C)
2- Place a sifter overa large bowl, and sift all together the flour, cocoa powder, salt, and baking powder.
3- In a separate bowl, mix the buttermilk, vanilla extract, and coloring. Note: to make original red velvet cupcakes, replace the orange coloring with red coloring.
4- Using a stand mixer (with a flat beater), cream the butter (the butter has to be at room temperature and soft) and sugar for around 3-4 minutesuntil you get a smooth texture. Add the egg and continue beating at medium speed until you get a creamy mixture.
5- Add the flour mixture and buttermilk mixture, alternatively, to the butter mixture. Keep adding little by little, while beating the ingredients (with the flat beater) at medium speed until all the ingredients are well incorporate and you get a final creamy batter.
Note: use a spatula to scrape the sides of the bowl from time to time to make sure that all the ingredients are well mixed.
6- In a small bowl, mix the baking soda and vinegar together. You will notice the creation of a fuzz when they get mixed. Quickly incorporate it to the batter and mix for another 30 seconds.
Step 2: Baking the Cupcakes
1- Place cupcakes cups in the cupcake baking pan. This batter will make 9 medium-sized cupcakes.
2- Use two spoons to fill the cupcakes cups with the batter at 3/4 quarters. Dont overfill the cupcake cups otherwise the batter will overflow when it bakes.
3- Bake the cupcakes for 20 minuts (at 350 F / 176C) or until done. To check if the cupcakes are done, gently press the top of the cupcakes it should feel spongy and firm.
4- Place the cupcakes on a rack on your counter, and let them cook completely before decorating them with the icing.
Step 3: Making the Cream Cheese Frosting
1- Using a standmixer (flat beater), cream the cream cheese (at room temperature) and butter (also at room temperature). Beat for a few minutes then add the vanilla extract.
note: from time to time, use a spatrula to scrape the sides of the bowl and make sure that all the ingredients are well mixed together.
2- Sift the 2 cups of powdered sugar.
3- Add the powdered sugar to the cream cheese mixture little by little, while beating it with the flat beater at a medium speed, until you get the consistency desired. The frosting will thicken as you keep adding the powdered sugar.
4- Pipe the cream cheese frosting on top of the cupcakes (the cupcakes need to be completely cooled down) and decorate as desired! Store the cupcakes in a container in the fridge, but place at room temperature for 15-20 minutes before serving.