Red Velvet Cupcakes

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Red Velvet Cupcakes

Yield: 12

Author: Sarah Truesdell

Ingredients

For the cupcakes

• 1 1/4 (170g) cups all-purpose flour
• 2/3 cup (133g) granulated sugar
• 1 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup buttermilk*
• 1/2 cup oil
• 1 egg white
• 1 1/2 tsp red food coloring
• 1/2 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the cream cheese frosting

• 3/4 cup (6 oz) unsalted butter, softened
• 2 cups (8 oz) sifted powdered sugar
• 1/2 cup (4 oz) cream cheese (1/2 brick), softened
• 1 tsp vanilla extract
• pinch of salt

Instructions

Bake the cupcakes

1. Preheat the oven to 350F and line a 12-cup cupcake pans with papers.
2. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
3. Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
4. Pour the liquid ingredients into the dry, and mix on low speed until smooth (about 90 seconds to 2 minutes).
5. Fill the cupcake papers about 2/3 full with batter.
6. Bake for 16-20 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
7. Let cool in the pan for a couple of minutes, then carefully remove to a cooling rack or clean towel. Cool completely, then top with cream cheese frosting.

Make the frosting

1. Cream the butter and cream cheese together on high until smooth and creamy.
2. Slowly add sifted powdered sugar and beat for 2 minutes on high until fluffy.
3. Add salt and vanilla and beat for 1 minute.

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