Red Velvet Cupcakes with Cream Cheese Frosting
These red velvet cupcakes are so angelic to look at because of the fluffy cream cheese frosting and very easy to bake. Follow this recipe to the ‘tee’ and it works like magic. It is one of those recipes that does not use buttermilk but still yields a soft a buttery cupcake. Recipe Author: Madhushree
Servings
16cup cakes plus a few mini cup cakes
Cook Time
1hour
Servings
16cup cakes plus a few mini cup cakes
Cook Time
1hour
Ingredients
For red velvet cupcakes
For cream cheese frosting
Instructions
For red velvet cupcakes
  1. Pre heat the oven at 180 degree c and line a cup cake tray with cupcake liners.
  2. In a mixing bowl, cream butter and sugar till it becomes pale and frothy.
  3. Then, one by one add the eggs while whisking with an electric hand mixer or whatever apparatus you have.
  4. The eggs should be fully incorporated and then sieve in the flour along with cocoa and baking powder.
  5. Using a spatula, fold the flour in gently with the batter. Add vanilla extract and the drops of liquid food colour. If you are using gel food colour, you need to add too much.
  6. You can expect a pale red kind of colour when folded properly. It becomes a nice red once baked.
  7. Finally using a spoon, drop equal quantities into the cup cake liners and place in the oven to bake for about 30 minutes or until a skewer comes out clean when poked in the centre.
  8. Once th cupcakes are done, place them on a wire rack to cool down completely,
For cream cheese frosting
  1. In a mixing bowl, whisk butter with the cream cheese. Slowly add icing sugar one tbsp at a time and continue whisking till you get a nice smooth frosting, which will hold shape when piped.
Assembling
  1. When the cup cakes have cooled down, pour the frosting into a piping bag with your choice of nozzle and pipe out the frosting on top of the cup cakes. If you do not have piping bags, you can use any food grade plastic into a conical shape or if not, you can simply apply some frosting on top of the cup cakes and spread it using a knife.
Recipe Notes
  1. The number of cupcakes are an approximate number. It depends on the size of the cup cake liner. You need to fill up the cup cake liner almost to the top. Just leave about two mm from the top.
  2. You might be left with extra frosting. You can keep it in the refrigerator for up to a week max.