Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup Cake Flour or All purpose flour +1/4 cup APF; 1 tsp Baking Powder; 1 tsp salt; 1 tbsp Cocoa Powder; 1/4 cup Anchor Gold unsalted butter / 57grams; 3/4 cup sugar 150 grams; 1 large Egg; 1 cup buttermilk; 1 tbsp red liquid Food Coloring; 1/2 tsp vinegar; 1 tsp baking Soda; 8 oz Cream Cheese room temp 227 grams; 1/2 tsp vanilla extract; 1/2 cup Powdered or confectioners Sugar; 1 cup Heavy Whipping cream or 160 ml

Mich Dazo @cook_3674122

Quezon City, Philippines

if you are going to use all purpose flour you have to add about 1/4 cup of it because, cake flour will rise on its own while APF will not for buttermilk substitue i made a recipe for it go check it out.

Mich Dazo @cook_3674122

Quezon City, Philippines

Saved

Ingredients

1 hour

12 servings

1 cupCake Flour or All purpose flour +1/4 cup APF
1 tspBaking Powder
1 tspsalt
1 tbspCocoa Powder
1/4 cupAnchor Gold unsalted butter / 57grams
3/4 cupsugar 150 grams
1 largeEgg
1 cupbuttermilk
1 tbspred liquid Food Coloring
1/2 tspvinegar
1 tspbaking Soda
8 ozCream Cheese room temp 227 grams
1/2 tspvanilla extract
1/2 cupPowdered or confectioners Sugar
1 cupHeavy Whipping cream or 160 ml

Saved

Steps

1 hour

1

red Velvet Cupcakes: Preheat oven to 350?F (175 degrees C) and line 12 muffin tins with paper cupcake liners.
In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated o