Mmm.....there's nothing like delicious red velvet cupcakes. You may get bored of them, you may move on to more exotic things like carrot and cream filled cupcakes but eventually you'll be back for a red velvet.
These red velvet cupcakes are delicious and moist. They're easy to whip up and before you can run to Sprinkles cupcakes (have you seen the lines?) and back these will be ready to eat.
Yield: 12 cupcakes or 5 large muffin sized cupcakes
Ingredients:
- 125 Grams Flour (Roughly 1 Cup)
- 150 Grams Granulated White Sugar (Roughly 3/4 Cup)
- 10 Grams Cocoa Powder (Roughly 1 1/2 tbsp)
- 1/4 tsp salt
- 1/4 tsp Baking Powder
- 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
- 1 Large Egg
- 1 tsp Vanilla
- 1/2 Cup Milk
- 1 tbsp Red Food Coloring
- 1 tsp White Vinegar
- 1/2 tsp Baking Soda
- 8 oz Cream Cheese
- 2 oz Mascapone Cheese
- 3/4 Cup Powdered Sugar
- 1 tsp Vanilla
- 1/4 Cup Heavy Whipping Cream
Sift together the flour, 1/4 tsp baking powder, salt, and cocoa powder.
Beat the butter and white sugar together with a mixer until creamy. Add the egg and mix together with the vanilla.
Add the food coloring to the milk and mix well. Alternating, slowly add the red milk mixture and dry ingredients to the butter, egg and vanilla mixture.
Mix until all is incorporated.
Next, mix together the 1/2 tsp baking powder and vinegar.
Add the baking powder/ vinegar mixture to the batter and fold in with a spatula.
Fill desired liners for cupcakes 3/4 full.
Bake at 350F for 17min if baking regular cupcakes or 30min if baking large muffin sized cupcakes.
Frosting:
Mix together the cream cheese, marscapone cheese, powdered sugar, and heavy whipping cream.
Frost your cupcakes and enjoy!!!!!!!!!!
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