Looking for a sweet treat that's as beautiful as it is delicious? These Red Velvet Cupcakes are the perfect combination of light, fluffy cake and rich cream cheese frosting.
Whip them up easily with a stand mixer, and get ready to enjoy a classic dessert with a pop of colour!
What you'll need:
- 315g all-purpose flour
- 300g granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 375ml vegetable oil
- 250ml buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food colouring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For Cream Cheese Frosting:
- 225g cream cheese, softened
- 115g unsalted butter, softened
- 500g icing sugar
- 1 teaspoon vanilla extract
How you'll make it:
- Preheat your oven to 180 degrees C and line a cupcake tray with cupcake liners.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In the bowl of your stand mixer fitted with a paddle attachment, beat the oil, buttermilk, eggs, red food colouring, vinegar, and vanilla on medium speed until combined.
- Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
- Fill the cupcake liners about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let cool completely.
- Frosting: In the stand mixer, beat the cream cheese and butter on medium speed until smooth. Add vanilla extract, then gradually add icing sugar and beat until fluffy.
- Once the cupcakes have cooled, frost with cream cheese frosting using a piping bag or spatula.
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