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!