Hello there, welcome to our recipe blog site. Below you can obtain a guide on just how to make very yummy Red Velvet Cupcakes with Vanilla Cream Cheese Frosting dishes. The manufacturing process is really simple, you simply need to follow the approaches that we have actually written on this web page. The adhering to are the phases of exactly how to cook Red Velvet Cupcakes with Vanilla Cream Cheese Frosting. Please follow the guidelines well.
If you’ve ever wanted to make red velvet cupcakes from scratch that are as good as those you’d find in a bakery, try this hassle-free recipe. You’ll come out looking like a superhero baker to anyone you serve them to. They’re made in one bowl, no mixer, no creaming ingredients, and it’s a cupcake batter that’s more like a muffin batter. Five minutes of active work never tasted so good. Many red velvet cakes and cupcakes are dry, but I used a trifecta of moistening and tenderizing ingredients to ensure these are soft and moist. The batter makes enough for about 13 or 14 cupcakes. I discussed above the various options for the extra batter – bake a second muffin pan, discard it, or bake a mini loaf. Although I haven’t tried it, I surmise this cupcake batter could be used as cake batter. The vanilla cream cheese frosting adds is the perfect tangy complement to the just-chocolaty-enough cupcakes.So good, so easy, so soft, fluffy, and moist. Perfect for Christmas, Valentine’s Day, or just because.
YIELD: ABOUT 14 CUPCAKES
1 large egg
1 cup granulated sugar
2/3 cup buttermilk (or Powdered Buttermilk, use 2 1/2 tablespoons + 2/3 cup water)
1/2 cup canola or vegetable oil
2 rounded tablespoons vanilla Greek yogurt (plain Greek yogurt or sour cream may be substituted)
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
3 tablespoons unsweetened natural cocoa powder
3/4 teaspoon baking soda
pinch salt, optional and to taste
1 to 2 tablespoons red food coloring, or as needed
Cream Cheese Frosting
1/2 heaping cup cream cheese, softened (I used Trader Joe’s soft spreadable light)
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
about 2 to 2 1/2 cups confectioners’ sugar, or as necessary
splash cream or milk, only if necessary
sanding sugar or sprinkles, optional for garnishing
- Preheat oven to 350F. Line a Non-Stick 12-Cup Regular Muffin Pan with paper liners; set aside. You will likely have batter for a 13th or 14th cupcake, and I baked it in this cooking-sprayed mini loaf pan because my oven is small and that setup works; discard extra batter if that’s easier.
- Cucpakes – In a large mixing bowl, whisk together the first 6 ingredients, through vanilla, until smooth.
- Add the flour, cocoa, baking soda, optional salt, and whisk until just combined; don’t overmix.
- Visit Red Velvet Cupcakes with Cream Cheese Frosting @ averiecooks.com for full directions.
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Originally posted 2018-03-30 16:59:51.