Red velvet cupcake with a luscious cream cheese frosting! These cupcakes are so moist and delicious, perfect for any occasions! The tangy cream cheese frosting paired with that moist cake is just a perfect combination. Now, to the recipe..
Source: Martha Stewart’s Cupcake
For the Cupcakes:
- 250g Cake Flour , Sifted
- 15g unsweetened Dutch-process cocoa powder
- 8g Salt
- 225g Sugar
- 336g Vegetable Oil
- 2 large eggs, room temperature
- 1 tsp red gel-paste food color
- 1 tsp pure vanilla extract
- 240g Buttermilk
- 10g baking soda
- 10g (2 tsp) Distilled White Vinegar
For Cream Cheese Frosting:
- 250g Icing Sugar, Sifted
- 50g Unsalted Butter, Room Temperature
- 125g Cream Cheese
- Zest of 1/2 Orange
- Preheat oven to 180C. Line muffin pan with paper liners.
- In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
- In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine icing sugar, butter and zest of orange.
- Cream till smooth and add cream cheese till well incorporated
- Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
- Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
Piped a rose with 1M tip
A heart just makes any cupcake looks better. (To camouflage my not so great piping skills)