୭ৎ ࣪ ׅ ♡ ۫ . Red Velvet Cupcake Recipe ࣪ ׅ ♡ ۫ . ୭ৎ

Instructions

Red Velvet Cupcakes

1. Preheat the oven to 350F (177C) convection (325F/163C conventional) and line 14 cupcake tins with liners.
2. In the bowl of a stand mixer or a medium-large bowl, whisk together the cake flour, cocoa powder, baking baking, salt and sugar until they're evenly distributed (whisk well).
3. Add the oil and butter to the dry ingredients and use the whisk attachment on an electric mixer to beat the butter and oil into the dry ingredients until they're well combined. It should look kind of crumbly.
4. Add the eggs, one at a time, beating just a few seconds before adding the next egg.
5. Warm up the buttermilk and add the vanilla, vinegar and food coloring to it. Mix until the food coloring is fully dissolved in the buttermilk.
6. Add the buttermilk to the batter, mixing just until it's fully combined and smooth.
7. Distribute evenly among the cupcake tins, about 50-55 grams in each, and bake for about 18-21 minutes or until the center springs back when you press on it.
8. Remove from the oven, let them cool for 5-10 minutes and remove them from the pan.

Cream Cheese Frosting

1. Place the room temperature butter in the bowl of a stand mixer. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.
2. Add in the cream cheese and beat at medium speed for a minute, just until they're combined
3. Add the powdered sugar and salt and mix on low speed, just until it's combined. Turn the mixer to medium-high speed and beat the buttercream for 2-3 minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty.
4. Pour in 3 tablespoons of heavy whipping cream and vanilla bean paste and beat for another 1-2 minutes on high speed.