Recipe of Today: Red Velvet Cupcake

Recipe of Today: Red Velvet Cupcake

Ingredients:

For The Red Velvet Cupcake:

  • 1 ⅓ cups all-purpose flour
  • 1 tbsp Dutch cocoa powder, sifted
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • ¼ cup unsalted butter, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup vegetable oil
  • ½ cup full-fat sour cream
  • 1 tsp vanilla extract
  • 1 tsp red gel food coloring
  • ½ tsp white vinegar

For The Cream Cheese Frosting:

  • 8 ounces cream cheese, room temperature
  • ½ cup unsalted butter, softened
  • 3 ½ cups confectioners’ sugar
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 2-3 tbsps red and pink sprinkles
  • fresh fruits, optional

Instructions:

For The Red Velvet Cupcake:

  • Preheat oven to 350°F. Line a 12-tin muffin pan with cupcake liners.
  • Add flour, cocoa powder, baking powder, baking soda, and sea salt to the mixing bowl of your Kitchenin KM50 Stand Mixer. Whisk to combine and set aside for future use.
  • In a separate mixing bowl, add butter and sugar and beat with Kitchenin KM50 Stand Mixer on high speed for 4-5 minutes until light and fluffy.
  • Add the eggs and mix well. Next, add the oil, sour cream, vanilla extract, red food coloring, and white vinegar, then beat again until smooth and well combined.
  • Add the blended dry ingredients to the bowl and mix on low speed until fully incorporated. Divide the batter into the 12 cupcake liners. 
  • Bake for 20 minutes, or until a toothpick inserted comes out clean. Let these cupcakes cool in pans 5 minutes, then transfer to wire racks to cool completely before frosting.

For The Cream Cheese Frosting:

  • Grab your Kitchenin KM50 Stand Mixer, beat the butter and cream cheese together with whip attachment on medium-high speed for about 2 minutes, or until fluffy.
  • Scrape the sides of the mixing bowl, then gradually add small amounts of confectioners' sugar, beating on low speed and scraping the sides between each addition.
  • Stir in the vanilla extract and sea salt and beat on high speed for another 2-3 minutes.
  • Transfer the frosting to a large piping bag fitted with a Wilton 1M tip. Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Then top each cupcake with with sprinkles and fruits if desired. Enjoy!

Happy Valentine’s Day! 


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