Moist Red Velvet with Frosting (Print Version)
# Ingredients:
→ Cupcakes
01 -
1/4 cup (56 grams) plain hot coffee or boiling water
02 -
2 tablespoons (12 grams) unsweetened natural cocoa powder
03 -
1 cup + 2 tablespoons (140 grams) all-purpose flour
04 -
1/2 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon fine sea salt
07 -
1/8 teaspoon ground cinnamon (optional)
08 -
1 cup (200 grams) granulated sugar
09 -
1/4 cup (55 grams) fresh vegetable oil
10 -
1/2 stick (57 grams) unsalted butter, melted
11 -
1 large egg, at room temperature
12 -
1/2 cup (119 grams) buttermilk, at cool room temperature (67°F)
13 -
1 teaspoon vanilla extract
14 -
1 ½ teaspoons red gel food coloring
15 -
1/2 teaspoon distilled white vinegar
→ Cream Cheese Frosting
16 -
5 ounces (151 grams) cream cheese, at cool room temperature
17 -
5 ½ tablespoons (77 grams) unsalted butter, at cool room temperature
18 -
¾ teaspoon vanilla extract
19 -
1 ⅓ cups (167 grams) powdered sugar, sifted
# Instructions:
01 -
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 -
In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
03 -
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
04 -
In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add the egg and whisk for twenty seconds until well combined. Add the buttermilk, vanilla, and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture.
05 -
Using a fine mesh sieve, sift the dry flour mixture into the wet batter in three additions, whisking after each addition until smooth. Batter will be thin.
06 -
Using a spring-loaded scoop, evenly divide the batter among the prepared muffin cups. Tap the bottom of the muffin tin gently on the counter to release air bubbles.
07 -
Bake for 17-20 minutes, or until the tops are no longer sticky to the touch and a toothpick inserted in the center comes out clean.
08 -
Let the cupcakes cool in the pan on a wire rack for 10 minutes before removing them to cool completely, about 1 hour.
09 -
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth and creamy. Scrape down the sides of the bowl. Add the vanilla and mix until combined. Gradually add the powdered sugar on low speed and mix until fluffy, about 3 minutes. Adjust consistency with milk or cream if needed.
10 -
Use a piping bag to frost the cooled cupcakes. Add decorative finishing as desired.
# Notes:
01 -
For a firmer frosting suitable for piping, add about 3/4 cup (94 grams) additional powdered sugar.