- 1⅔ cups (250 grams) all-purpose flour
- 2 tablespoons unsweetened cocoa (sifted)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 7 tablespoons (100 grams) soft salted butter
- 1 cup (200 grams) granulated sugar
- 1 heaping tablespoon of red food coloring paste
- 2 teaspoons vanilla extract
- 2 large eggs
- ¾ cup (175 ml) buttermilk (Melt butter into milk)
- 1 teaspoon of cider vinegar (Substitute for vinegar)
- 16 ounces (450 grams) softened cream cheese
- 16 ounces (450 grams) softened butter
- 1 teaspoon of vanilla extract
- 4 cups (460 grams) of sifted powdered sugar
Preheat the oven to 170 degrees Celsius. Prepare the cupcake pans; decide what cupcake liners to use and place inside the cupcake pans. In the absence, spray the cupcake pans with baking spray for easy removal. Cupcake liners are advisable especially for events or parties
Beat the measured butter and granulated sugar in a large mixing bowl. Mix properly until mixture is soft and fluffy. Add vanilla extract and sufficient red food coloring to get your red colored cake. Beat properly to mix the added ingredients.
Put together your dry ingredients. Mix the sieved measure flour, sifted cocoa powder, baking powder, baking soda, and preservative.
Beat your eggs until it foams. Ensure that you lower the speed of your mixer and add the dry mixture in little quantities until it is finished.
Beat the buttermilk and the cider vinegar into the batter. Finish mixing the batter and put it evenly into your pans, using a cookie scoop or a large measuring cup.
Your oven has been preheated to 170 degree Celsius; place the cupcakes into the oven and bake for about 20 minutes.
After about 20 minutes, pull them out to see if they’re done. In the absence of a cake tester, poke a toothpick into the middle of a cupcake. If the toothpick poked into the cake is clean when it comes out, the cake is baked, if not, keeping baking until the desired result is achieved.
Take the red velvet cake out of the oven; put on a wire rack to cool.
Beat the cream cheese, butter, and vanilla. Mix the measured cream cheese, butter, and vanilla extract in a large mixing bowl until they’re completely smooth. A stand mixer would be a lot easier for this.
Mix the sifted powdered sugar. The powdered sugar or confectioners sugar should be sifted to prevent lumps. Reduce the speed of the mixer and add the powdered sugar in little quantities until all has been added. Ensure the cream is light and fluffy before frosting.
Frost the cupcakes when they are cool. Spread the frosting on each of cupcake evenly. You could either pipe; use a spatula or a spoon.
Frosting the cupcakes while still warm will melt the frosting.
This is why it’s important to let them cool first.
Consider sprinkling them with red sprinkles or a dusting of cocoa powder.
If you don’t serve that day, don’t frost.
Learn to make Chin Chin.
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