Ingredients:

• 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 (2.5 g) 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:

1. Preheat oven to 350°F (180°C).
2. Line muffin cups with paper liners.
3. Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk.
4. In a small bowl, combine buttermilk, vegetable oil, red gel paste food coloring and vanilla extract and mix well.
5. In a medium bowl, beat butter and sugar for about 4 minutes until creamy.
6. Incorporate eggs one at a time.
7. Slowly incorporate flour mixture and buttermilk mixture. Beat for 2 minutes or until well mixed.
8. Spoon batter into liners two-thirds full.
9. Bake 18 to 20 minutes or until a toothpick comes out clean.
10. Cool completely on a wire rack.

Frosting

1. Spoon vanilla cream cheese frosting into a piping bag fitted with a large round tip.
2. Pipe icing onto each cupcake, swirling as you pull up to form a peak.

Garnish

1. Set one cupcake aside and crumble for garnish.
2. Top each frosted cupcake with white chocolate curls around the edges and sprinkle with red velvet crumbs.

Nutrition Facts:

Additional nutrition information is currently not available.

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