Red Velvet Cupcakes with Buttercream Frosting
Ingredients:
For the Cupcakes:
1¼ cups (160g) all-purpose flour
1 tbsp cocoa powder (unsweetened)
½ tsp baking soda
¼ tsp salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract
½ cup (120ml) buttermilk
1 tbsp red food coloring (liquid or gel)
½ tsp white vinegar
For the Buttercream Frosting:
1 cup (226g) unsalted butter, softened
3 cups (360g) powdered sugar (sifted)
2 tbsp milk or cream
1 tsp vanilla extract
Pinch of salt
Instructions:
Preheat your oven to 175°C (350°F) and line a muffin tray with 12 cupcake liners.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, cream the butter and sugar until light and fluffy. Beat in the egg, then add vanilla and red food coloring.
Stir in the buttermilk and vinegar. Gradually mix in the dry ingredients until smooth.
Divide the batter evenly between the cupcake liners (about ¾ full) and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Buttercream Frosting:
Beat the softened butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
Add milk, vanilla, and a pinch of salt. Beat until light, smooth, and fluffy. Pipe or spread onto cooled cupcakes and sprinkle with redvelvet cupcake crumbs.
Serve and Enjoy
