Recipe Cuisine: American

Recipe Category: Desserts

Yield: 12 Servings

Ingredients:

Cupcakes:
• 2 1/2 cups (580 g) all-purpose flour
• 2 tablespoons (30 g) unsweetened cocoa powder
• 2 teaspoons (10 g) baking powder
• 1/2 teaspoon (2.5g) baking soda
• 1/2 teaspoon (2.5 g) salt
• 1/2 cup (120 ml) buttermilk or milk
• 1/2 cup (120 ml) vegetable oil
• 1 teaspoon (5 ml) red gel paste food coloring
• 1 teaspoon (5 ml) vanilla extract
• 1/2 cup (115 g) unsalted butter, softened
• 1 cup (235 g) sugar
• 3 eggs

Frosting:
• 1 batch vanilla cream cheese frosting

Garnish:
• White chocolate curls
• 1 red velvet cupcake crumbled

Instructions:

• Preheat oven to 350 degrees F or 180 degrees C
• Line muffin cups with chosen paper liners.
• Combine flour, cocoa powder, baking powder, baking soda and salt in a medium-size bowl and whisk.
• In a small bowl, combine buttermilk, vegetable oil, red gel paste food coloring and vanilla extract and mix well.
• In a medium bowl, with an electric mixer at medium speed, beat butter and sugar for about 4 minutes until creamy and light in color.
• Incorporate eggs, one at a time, beating well. Reduce speed to low and slowly incorporate flour mixture and buttermilk mixture. Beat for 2 minutes or until well mixed.
• Spoon half of the batter into plastic sandwich bag. Snip a 1/4 inch corner from the bag and fill the liners two-thirds full. Repeat operation until all the batter has been used.
• Bake for 18 to 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Remove cupcakes from the baking pan and let cool on a wire rack. Set one aside for garnish.
• Spoon vanilla cream cheese frosting into a piping bag or sandwich bag fitted with a large round tip. Pipe icing onto each cupcake, swirl the tip with your wrist as you pull up to form a peak.
• Garnish cupcakes with white chocolate curls around the edges and sprinkle the tops with red velvet cupcake crumbs.

Nutrition Facts:

Additional nutrition information is currently not available.

Video:

Date Created: 2016-01-01

Last Modified: 2025-12-20

This recipe provided to you by:

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