Author Notes
Red velvet cupcake with cream cheese frosting —Oh Sweet Day!
Ingredients
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1 1/2 cups
all purpose flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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1 1/2 tablespoons
cocoa powder
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3/4 cup
canola oil
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1 1/2 cups
granulated sugar
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1 piece
egg
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3/4 cup
buttermilk, room temp
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1 1/2 teaspoons
vanilla extract
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1 teaspoon
red food coloring paste
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1 1/2 teaspoons
white wine vinegar
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1/3 cup
freshly brewed hot espresso
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2 packets
8-ounce cream cheese, room temp
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1 1/2 cups
powdered sugar
Directions
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Preheat oven to 325F. Grease muffin tin or line with muffin liners.
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In a large bowl, combine flour, baking soda, baking powder, salt and cocoa powder.
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In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
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Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
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With the mixer on low speed, add the flour mixture and mix until just blended.
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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.
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To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
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Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.
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