Easy Red Velvet Cupcakes
A Dozen Easy Red Velvet Cupcakes
Servings: 12
Ingredients
- 1 1/4 cups cake flour 5 oz
- 1/2 teaspoon salt 2 ml
- 1 tablespoon unsweetened cocoa powder 15 ml
- 1/2 teaspoon salt 2 ml
- 3/4 cup granulated sugar 5.25 oz
- 3/4 cup vegetable oil 180 ml
- 1 large egg room temp
- 1/2 teaspoons vanilla extract
- 1/2 teaspoon red gel paste I didn't halve this from Martha's
- 1/2 cup buttermilk 120 ml
- 1 teaspoon vinegar 5 ml
- 1/2 tsp baking soda 2 ml
Cream Cheese Icing
- 8 oz cream cheese room temperature (regular brick style, not light or tub)
- 4 oz butter unsalted plus a pinch of salt
- 2 cups powdered sugar
- 1/2 tablespoon vanilla
- 1-2 teaspoons lemon juice or to taste
Instructions
- Preheat oven to 350 degrees F (180 C). Line 12 cupcake cups with paper liners.
- Sift flour, salt and cocoa powder into a bowl and set aside.
- With a hand-held electric mixer or a whisk, beat the sugar, oil, egg and vanilla together for about 2 minutes or until pale and light. Beat in the red gel coloring.
- Add the flour mixture and the buttermilk to the batter alternately, stirring by hand and beginning and ending with flour.
- Mix the vinegar and baking soda together in a large cup (mixture will foam up), then stir that into the batter.
- Divide batter evenly among cupcake pans. Bake on center rack for 20 minutes or until cakes spring back when touched. Let cool and make icing.
- Beat butter and cream cheese together. Slowly add powdered sugar and beat until fluffy. Beat in vanilla and lemon juice.