Red velvet cupcake
Oh Sweet Day!
- Serves
- 12 cupcakes
Red velvet cupcake with cream cheese frosting
Ingredients
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoon cocoa powder
- 3/4 cup canola oil
- 1 1/2 cup granulated sugar
- 1 piece egg
- 3/4 cup buttermilk, room temp
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon red food coloring paste
- 1 1/2 teaspoon white wine vinegar
- 1/3 cup freshly brewed hot espresso
- 2 packet 8-ounce cream cheese, room temp
- 1 1/2 cup powdered sugar
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Directions
- Step 1
Preheat oven to 325F. Grease muffin tin or line with muffin liners.
- Step 2
In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
- Step 3
In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
- Step 4
Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
- Step 5
With the mixer on low speed, add the flour mixture and mix until just blended.
- Step 6
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
- Step 7
To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
- Step 8
Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.