Red Velvet Cupcakes with Cream Cheese Frosting

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Red Velvet Cupcakes with Cream Cheese Frosting. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Red Velvet Cupcakes with Cream Cheese Frosting is one of the most well liked of current trending foods in the world. It's appreciated by millions daily. It's easy, it's fast, it tastes yummy. They are fine and they look fantastic. Red Velvet Cupcakes with Cream Cheese Frosting is something that I've loved my entire life.

Many things affect the quality of taste from Red Velvet Cupcakes with Cream Cheese Frosting, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Velvet Cupcakes with Cream Cheese Frosting delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Red Velvet Cupcakes with Cream Cheese Frosting using 17 ingredients and 14 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Red Velvet Cupcakes with Cream Cheese Frosting:

1. Sponge
2. 60 grams unsalted butter
3. 140 grams caster sugar
4. 1 large egg
5. 1/4 tsp vanilla extract
6. 4 tbsp red food colouring
7. 1 pinch salt
8. 30 grams unsweetened cocoa powder
9. 225 grams all purpose/plain flour
10. 120 ml buttermilk
11. 1/2 tsp cider vinegar
12. 1/2 tsp baking soda
13. Frosting
14. 25 grams salted butter
15. 125 grams cream cheese
16. 1/4 tsp vanilla extract
17. 125 grams confectioners/icing sugar

Instructions to make to make Red Velvet Cupcakes with Cream Cheese Frosting

1. Makes 12 cakes
2. Preheat oven to 180°c/350°f/gas 4
3. Line a 12 hole cupcake pan with paper cases
4. Using an electric mixer, beat the butter and sugar until pale. Slowly add the egg until well incorporated
5. In a seperste bowl beat the vanilla, colouring, salt and cocoa into a thick paste and beat into the butter mixture
6. With the mixer on a slow speed, add the flour and buttermilk alternating each and begining and ending with the flour
7. Stir the vinegar into the baking soda and fold into the mixture
8. Leave to stand for 3 minutes
9. Spoon the pan into the paper cases to 3/4 full
10. Bake for 15 minutes or until a knife comes out clean
11. Cool on a wire rack
12. To make the frosting: beat the butter and cream cheese together until there are no lumps
13. Add the vanilla and gradually add the sugar
14. Either use a piping bag or a spoon to decorate your cakes once cool

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