Red Velvet Cupcake Recipe
Delicious and moist red velvet cupcake
Servings 16 cupcakes
Ingredients
Ingredients for Cupcake:
- 6 tbsp unsalted butter room temperature
- 1 3/4 cups cake flour
- 3 tbsp unsweetened cocoa powder
- 1 cup sugar
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 eggs room temperature
- 4 tbsp red food coloring
- 1 tsp vanilla extract
- 3/4 tsp apple cider vinegar
- 3/4 cup buttermilk
Buttercream
- 4 cups powdered sugar
- 1 stick unsalted butter
- 1/4 tsp salt
- 5 tbsp heavy cream
- 1 tsp vanilla
Instructions
Directions to Make Cupcake:
- Preheat the oven to 350 F, put cupcake liners in a muffin tin and set aside.
- Mix the cake flour, cocoa powder, salt and baking powder together and set aside.
- Cream the butter and the sugar together until light and fluffy.
- Add the eggs one at a time and beat after each addition scraping down the sides of the bowl.
- Then add the vanilla.
- Add the red food coloring and mix until combined
- Mix the apple cider vinegar with the buttermilk.
- Add the dry ingredients a little at a time, then the buttermilk apple cider mixture, finishing with the flour. Mix until the batter is smooth. This will be a thick batter.
- Using a cookie scoop, add batter to cupcake liner to about 1/2 way (2 scoops).
- Bake until a toothpick inserted in the center comes out clean about 12-15 minutes.
To Make Buttercream
- Beat butter until pale in color
- Add powdered sugar and mix until combined
- Then add vanilla and heavy cream a little at a time. You want a medium consistency icing.
- Color a small amount teal.
Notes
Notes: I used 3 scoops for these cupcakes because I wanted a flat top more like a muffin top. Don't have cake flour, take one cup all-purpose flour and remove 2 tbsp. Add 2 tbsp of cornstarch and sift together to combine.