Red Velvet Cupcakes #cake #dessert

Finding the ideal red velvet cupcake formula can be a test. Presently – I cherish red velvet cupcakes with cream cheddar icing, however they should be perfect. They should be clammy and cushioned with a delicate cupcake morsel. What's more, they must have a gentle chocolate enhance, slight tartness and a delightful splendid red shading. I can sincerely say this is pass on, that these are my preferred red velvet cupcakes.

The key fixings in red velvet cake are the cocoa, preparing soft drink, vinegar, buttermilk and obviously the red sustenance shading. (Alright – clearly there are other significant ones, yet these fixings give the cake its name). Turns out, red velvet cake wasn't initially brilliant red and colored with nourishment shading like it is today. At the point when the corrosive in the buttermilk and vinegar respond with the cocoa – they give the cocoa a rosy tinge. At that point throughout the years, red sustenance shading was added to the formula to overstate the red shading.

In the event that you need cream cheddar icing that is additional thick for channeling, I suggest including 1/4 measure of cornstarch. I've incorporated my preferred cream cheddar icing formula into the formula card underneath.

Also try our recipe Matcha Cupcakes with Green Tea Cream Cheese Frosting

PERFECT red velvet cupcakes have a soft crumb, moist texture, hint of chocolate, and a gorgeous bright red color. Then they're topped with tangy cream cheese frosting for the best red velvet cupcake recipe.

Ingredients
For the Cupcakes

• 1 1/3 cups cake flour
• 1 tablespoon cocoa powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter softened to room temperature
• 3/4 cup white sugar
• 1 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring liquid or gel
• 1/2 cup buttermilk (If you don't have buttermilk, add 1 teaspoon of white vinegar or lemon juice to 1/2 cup milk (I recommend 1%, 2% or whole milk). Let it sit for 5 minutes to sour before using.)
• 1 1/2 teaspoons distilled vinegar
• 3/4 teaspoon baking soda

For the Cream Cheese Frosting

• 1/2 cup unsalted butter room temperature
• 8 oz cream cheese room temperature, 8 oz
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 1/4 cup cornstarch optional

Instructions
Red Velvet Cupcakes

1. Preheat the oven to 350F degrees. Line a muffin pan with muffin papers. 
2. In a large bowl sift together the cake flour, cocoa and salt. Whisk gently. 
3. In a separate large bowl beat the butter until fluffy (about 2 minutes). Then beat in the sugar until creamy (about 1-2 more minutes).
4. Beat in the egg and vanilla extract. 
5. In a liquid measuring cup whisk together the buttermilk and red food coloring.
6. Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed. 
7. In a small bowl or cup dissolve the baking soda into the vinegar. Quickly beat it into the cupcake batter.
8. Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes, before removing from the pan and continuing to cool on a wire rack.

Cream Cheese Frosting

1. In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. 
2. Mix in the cream cheese until evenly combined. Then add in the vanilla and salt.
3. In a separate bowl sift together the powdered sugar and cornstarch (if using).
4. Beat the powdered sugar into the butter and cream cheese mixture about 1 cup at a time, starting with the mixer on low and turning it up to medium speed as the sugar incorporates.
5. Frost the cooled cupcakes using a piping bag and tip (I used a 1M) or a knife. 

Read more our recipe : Watermelon Green Tea

Source : https://bit.ly/2M5YVYL