Скачать или смотреть The BEST Red Velvet Cupcakes I Moist and Delicious

It’s Valentine’s week! and why not bake up a batch of red velvet cupcakes to celebrate.
More tasty treats here:    • Gluten-free Banana Oat Muffins  

This is an oil-based recipe so naturally the cake has a soft and moist texture, and the buttermilk and baking soda also react to create a tender crumb. The cocoa powder and the food colouring gives this cake its characteristic red colour. And of course, you can’t have red velvet cake without cream cheese frosting, which is the perfect topping to complement the mild chocolate flavours of these cupcakes.

Makes 12-15 cupcakes

Ingredients
1 large egg
¾ cup white sugar
½ cup vegetable oil
¾ cup buttermilk at room temperature
1 tsp vanilla
¾ tsp salt
1/4 cup cocoa powder
1 tbsp red liquid food colouring
1 tsp baking powder
½ tsp baking soda
1 ¼ cups flour

For the frosting:
1 8oz block of crem cheese
5 tbsp salted butter (like Kerrigold)
1 ½ cups icing sugar (add more if you want your frosting sweeter)
2 tsp vanilla
Sprinkles to decorate

Directions
1. Preheat oven to 350 degrees Fahrenheit and line a standard cupcake pan with paper liners.
2. In a bowl whisk the sugar and egg until pale and foamy, about 2 minutes.
3. Slowly add the oil and mix well. Then add the buttermilk, vanilla, salt, cocoa powder, and food colouring and mix until smooth.
4. Add the baking powder, baking soda and flour and combine. Be careful not to overmix.
5. Using an ice cream scoop, transfer the batter into the prepared cupcake pan, filling each cup no more than halfway full.
6. Bake for 12-15 minutes until a cake tester inserted into the centre of each cake comes out clean.
7. Remove cupcakes from pan and let cool completely.
8. While the cupcakes are baking, prepare the frosting. Beat the cream cheese, butter and vanilla until smooth and fluffy. Add the icing sugar slowly and continue beating until well combined. Chill in the fridge for about 30 minutes before using. Ensure that the frosting is soft (but not too soft) before frosting the cakes.
9. Top cupcakes with frosting using a piping bag or a butter knife/spatula. Decorate with sprinkles.
10. I like to chill these cupcakes in the fridge for about 1 hour before serving to ensure that the frosting is set and stable.

Tips
1. Cake colour- in this recipe the colour of the cake comes from the cocoa powder and the food colouring. Food colouring usually comes in a few types- liquid, gel and powder- in this recipe I used liquid. The colour of the cupcakes will vary depending on the brand and amount of colouring you use in the recipe. I didn’t use too much colouring in this recipe as I didn’t want the colour to look too artificial, but you can add more if you want to adjust the colour of the cake.
2. Frosting- I don’t like overly sweet frostings, so this recipe only has 1 ½ cups icing sugar. Feel free to add more if you want your frosting sweeter. Chill the frosting before using as this will help to stabilize it, as cream cheese frosting is notorious for being difficult to work with. Also, since I am not using a lot of sugar in this recipe- it’s a bit softer than more common recipes.
3. This recipe can also be baked in a round 8-inch pan or an 8 by 8 square pan.

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