Crimson Velvet Decadent Cupcakes (Print Version)
# Ingredients:
→ Cupcake Base
01 -
190 grams all-purpose flour
02 -
200 grams granulated sugar
03 -
1 teaspoon baking soda
04 -
1 teaspoon fine salt
05 -
1 teaspoon unsweetened cocoa powder
06 -
240 milliliters vegetable oil
07 -
240 milliliters buttermilk, at room temperature
08 -
2 large eggs, at room temperature
09 -
2 teaspoons vanilla extract
10 -
2 tablespoons red food coloring
11 -
1 teaspoon white vinegar
→ Cream Cheese Frosting
12 -
225 grams cream cheese, softened
13 -
115 grams unsalted butter, softened
14 -
480 grams powdered sugar
15 -
1 teaspoon vanilla extract
16 -
Pinch fine salt
# Instructions:
01 -
Preheat oven to 175°C and line a cupcake tray with paper liners.
02 -
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk thoroughly to combine.
03 -
In a separate bowl, mix vegetable oil, buttermilk, eggs, vanilla extract, and red food coloring until homogeneous.
04 -
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix; the batter may remain slightly lumpy.
05 -
Stir in white vinegar until fully incorporated.
06 -
Divide batter evenly among prepared liners, filling each approximately two-thirds full.
07 -
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center emerges clean.
08 -
Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
09 -
In a medium bowl, beat softened cream cheese with butter until smooth and creamy. Gradually incorporate powdered sugar until mixture is smooth. Add vanilla extract and a pinch of salt, mixing until well blended.
10 -
Once cupcakes are completely cool, generously frost using a piping bag or knife. Garnish with preferred decorations and serve.
# Notes:
01 -
Ensure all refrigerated ingredients are at room temperature for optimal texture and emulsification.