Hi, I am Jane. Today, I’m gonna show you how to prepare classic red velvet cupcake with cream cheese frosting recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Classic Red Velvet Cupcake with Cream Cheese Frosting Recipe
Classic Red Velvet Cupcake with Cream Cheese Frosting is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Classic Red Velvet Cupcake with Cream Cheese Frosting is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have classic red velvet cupcake with cream cheese frosting using 15 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Classic Red Velvet Cupcake with Cream Cheese Frosting:
- Get 11/3 Cups Flour
- Make ready 1/2 Teaspoon Baking Soda
- Prepare 1/2 Teaspoon Baking Powder
- Prepare 1/4 Teaspoon Salt
- Prepare 1 Cup Caster Sugar
- Take 56 Grams Butter (at room Temperature)
- Make ready 1 Egg
- Make ready 1 Teaspoon Vanilla Essence
- Prepare 1 Tablespoon Cocoa Sifted Powder
- Make ready 1/2 Teaspoon Red Food Coloring
- Make ready 1 Cup Buttermilk
- Get 1 Cup Cream Cheese
- Make ready 56 Grams Butter (at room Temperature)
- Take 1 Teaspoon Vanilla Essence
- Take 3 Cups Icing Sugar
Steps to make Classic Red Velvet Cupcake with Cream Cheese Frosting:
- Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners
- In a bowl, whisk together the flour, baking soda, baking powder and salt
- In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence
- Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine
- With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour
- Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon
- Bake in the oven for 18 to 21 mts. Cool on wire rack
- While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy
- Slowly blend in the icing sugar until the icing is smooth and creamy.
- Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife
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