Easiest Way to Make Ultimate Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cupcakes with Cream Cheese Frosting.

Red Velvet Cupcakes with Cream Cheese Frosting

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, red velvet cupcakes with cream cheese frosting. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red Velvet Cupcakes with Cream Cheese Frosting is one of the most well liked of current trending meals in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions every day. They're fine and they look wonderful. Red Velvet Cupcakes with Cream Cheese Frosting is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook red velvet cupcakes with cream cheese frosting using 17 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Cupcakes with Cream Cheese Frosting:

{Take of Sponge.
{Prepare 60 grams of unsalted butter.
{Make ready 140 grams of caster sugar.
{Prepare 1 large of egg.
{Get 1/4 tsp of vanilla extract.
{Take 4 tbsp of red food colouring.
{Prepare 1 pinch of salt.
{Get 30 grams of unsweetened cocoa powder.
{Get 225 grams of all purpose/plain flour.
{Take 120 ml of buttermilk.
{Prepare 1/2 tsp of cider vinegar.
{Make ready 1/2 tsp of baking soda.
{Prepare of Frosting.
{Make ready 25 grams of salted butter.
{Take 125 grams of cream cheese.
{Take 1/4 tsp of vanilla extract.
{Make ready 125 grams of confectioners/icing sugar.

Steps to make Red Velvet Cupcakes with Cream Cheese Frosting:

Makes 12 cakes.
Preheat oven to 180°c/350°f/gas 4.
Line a 12 hole cupcake pan with paper cases.
Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated.
In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture.
With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour.
Stir the vinegar into the baking soda and fold into the mixture.
Leave to stand for 3 minutes.
Spoon the pan into the paper cases to 3/4 full.
Bake for 15 minutes or until a knife comes out clean.
Cool on a wire rack.
To make the frosting: beat the butter and cream cheese together until there are no lumps.
Add the vanilla and gradually add the sugar.
Either use a piping bag or a spoon to decorate your cakes once cool.

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