Red Velvet Cupcake
Southern American cocoa-tinted buttermilk cupcake with tangy cream cheese frosting and a deep crimson crumb.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C (350°F) and line 2 muffin wells with paper cases. Whisk together 80g flour, 1 tbsp cocoa powder, 0.25 tsp baking soda, and 1 pinch salt. In another bowl, whisk 50ml oil, 70g caster sugar, and 1 egg for 1 minute until pale. Whisk in 60ml buttermilk, 1 tsp red food colouring, 0.5 tsp vinegar, and 0.5 tsp vanilla extract.
Build
Add dry ingredients to wet mixture and whisk just until smooth, deep red, with no dry streaks—do not overmix. Divide batter between cases, filling two-thirds full.
Bake
Bake at 175°C for 18–20 minutes until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a cooling rack and cool completely, about 30 minutes.
Finish
While cupcakes cool, beat 60g room-temperature cream cheese and 30g softened butter in a bowl until smooth. Sift in 60g icing sugar and beat with 0.25 tsp vanilla extract until thick, light, and spreadable.
Plate
Pipe or swirl frosting generously onto the cooled cupcakes and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.