Red Velvet Cupcakes-bakeitout
Hello! here I am with another Red Velvet recipe nothing but cupcakes with a little bit twist in it.I cannot imagine red velvet cupcakes without the combination of cheese cream frosting, in this recipe we not only use it as frosting but also as cupcakes centre filling.So lets get started...
INGREDIENTS:
-1 1/4 cups (125 grams) flour
-1/4 tsp baking powder
-1/4 tsp salt
-1 tbsp (10 grams)cocoa powder
-1/4 cup (57 grams) room temperature unsalted butter
-3/4 cups (150 grams) sugar
-1 large egg
-1/2 tsp vanilla extract
-1/2 cup (120 ml) buttermilk
-1 tbsp liquid red food coloring
-1/2 tsp white vinegar
-1/2 tsp
Ingredients for icing:
-150g Soft unsalted butter
-240g Cream Cheese
-840g Icing sugar
PROCEDURE:
-In a large sift together the flour, baking powder, salt, and cocoa powder.
-In the bowl beat the butter until soft then add the sugar and beat until light and fluffy. Add the egg and beat until well mixed.Add the vanilla extract and beat until combined.
-Add the red food coloring in buttermilk.In three batches add the flour mixture and buttermilk to the butter mixture.
-In a small cup combine the vinegar and baking soda and then quickly fold into the batter.
-In another bowl whisk butter and cream cheese(chilled) for about 30 secs until fluffy and then add the icing sugar and beat it until you get a frosting which is not loose or very stiff(add more sugar if it is loose and add more cream cheese if it is more stiff).
-Shift the batter into muffin moulds by filling half of the mould with batter then add a spoon full of cream cheese frosting then again fill another half(refrigerate the remaining cream cheese frosting until your cupcakes get ready).
-Bake in the 180c preheated oven for 18 - 23 mins, or until a toothpick inserted in the center of the cupcakes comes out clean.
-Cool the cupcakes completely before frosting.Then pipe the cream frosting with star nozzel and then top it with cake crumbles on the top(you can even refrigerate for further).
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