Red Velvet Cupcakes Cream Cheese (Print Version)

Airy, rich red velvet cupcakes slathered with creamy frosting and a whisper of cocoa.

# Ingredients:

→ Cupcakes

01 - 1 tablespoon vanilla extract
02 - 1 teaspoon white vinegar
03 - 2 tablespoons red food coloring
04 - 2 large eggs, at room temp
05 - 240 millilitres buttermilk, at room temp
06 - 355 millilitres vegetable oil
07 - 1 teaspoon unsweetened cocoa powder
08 - 1 teaspoon fine salt
09 - 1 teaspoon baking soda
10 - 300 grams granulated sugar
11 - 315 grams all-purpose flour

→ Cream Cheese Frosting

12 - Pinch of salt
13 - 1 teaspoon vanilla extract
14 - 480 grams powdered sugar
15 - 115 grams unsalted butter, let it soften
16 - 450 grams cream cheese, softened first

# Steps:

01 - Frost the completely cooled cupcakes using a piping bag or just smear it on with a spatula. Toss some cake crumbs or any sprinkles on top if you're feeling fancy.
02 - Pop the cream cheese and butter in a bowl and whip them together with a mixer until everything is silky. Slowly work in the powdered sugar on low so it doesn't fly everywhere. Add the vanilla and salt, then keep mixing until the frosting is fluffy and soft.
03 - Take out the cupcakes and let them hang out in the pan for 5 minutes. Then pop them onto a wire rack so they can cool off all the way before you frost them.
04 - Pour the batter into the cupcake liners so they’re about two-thirds full. Put them in the oven for 18 to 20 minutes. Pull them out once a toothpick stuck in one comes out without any wet batter on it.
05 - Add the buttermilk and dry ingredients to the wet mix in turns, starting and finishing with the dry. Keep your mixing gentle and don’t go wild—just stir until you don’t see dry spots.
06 - Next, stir in white vinegar, vanilla, and the food coloring to the wet mixture. Make sure they blend in so the batter’s all even in color.
07 - Grab a big bowl and mix the oil with your sugar using a hand mixer. Drop in the eggs one by one, beating after each goes in until all’s blended up.
08 - Get a medium bowl and whisk up the flour, cocoa, salt, and baking soda until it all looks the same.
09 - Set your oven to 175°C to preheat. Pop liners in two muffin tins for 24 cupcakes and let any cold stuff sit out till it’s not chilly.

# Notes:

01 - If your ingredients aren’t cold, the batter will come together easier and smoother.
02 - Gel food dye gives a much brighter red shade and doesn’t mess up the texture.
03 - If you only mix until the dry vanishes, your bites will turn out soft.
04 - A scoop made for ice cream keeps the cupcake batter portions even.
05 - Let cupcakes cool all the way or your frosting will slide right off.
06 - Chill frosted cupcakes for a bit and your icing will set up firmer.
07 - For a natural look, swap in two tablespoons beet powder for the red coloring.

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