Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
Makes 12 cupcakes
INGREDIENTS
For cupcakes
1-1/2 cups cake flour
2 tbsp unsweetened cocoa
3/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 tsp vanilla extract
1/2 tsp vinegar
4 drops red food coloring (I used Ateco red color gel)
3/4 cup sugar
4 tbsp butter (I used 5 tbsp butter)
1 egg, room temperature
For cream cheese frosting
8oz cream cheese, room temperature
1 cup (2 sticks) butter, room temperature
1 tsp vanilla extract*
1 lb (~4 cups) powdered sugar, sifted
*You could substitute with 1 tsp peppermint extract if you want a “minty” flavor.
Directions:
To make cupcakes—
Preheat oven 350F. Prepare cupcake pan with liners.
Sift together cake flour, cocoa powder, baking powder and salt into a bowl. In a large Pyrex measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring; set aside. In a stand mixer with flat beater, beat the sugar and butter on medium speed until light and fluffy, 2-3 minutes. Add the egg. Mix to combine. Add the flour mixture in 3 additions alternating with buttermilk mixture, ending with the flour mixture.
Fill each liner about 2/3-3/4 full. Bake about 22-25 minutes until toothpick comes out clean. Let cupcakes cool before frosting.
To make frosting—
Combine the butter and cream cheese together in a mixer fitted with a flat beater attachment until creamed. Add vanilla extract. Gradually add powdered sugar. Scrape down the bowl as needed.
To make “peppermint” swirl—
Prepare piping bag with Magic Tip 7ST star tip. Before adding the frosting squeeze red food coloring down opposing sides of the bag (start around the middle of the bag). Add frosting and pipe.
Notes:
Fav red velvet cupcake!