A Great Red Velvet Cupcake...Finally!

Name: A Great Red Velvet Cupcake...Finally!
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 50g (1 3/4oz) semisweet or dark chocolate; Cup filled with ice or ice pack; Metal wax seal stamps*; 1 cup (227g/ 8oz) unsalted butter, softened to room temperature; 3 cups (340g) powdered sugar, sift if lumpy; 1/8 teaspoon salt; 12 ounces (340g) cream cheese, cold straight from the fridge (cut into 1-inch pieces)*; 1/2 teaspoon pure vanilla extract (or 1 teaspoon vanilla bean paste or imitation vanilla flavoring); 2 tablespoons (28g) sour cream, optional*; 1 1/2 cups (180g) all purpose flour; 2 1/2 tablespoons (15g) unsweetened cocoa powder (sift if lumpy)*; 1 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (187g) well shaken buttermilk, at room temperature*; 2 teaspoons white vinegar; 1 teaspoon pure vanilla extract (or 2 teaspoons if using imitation vanilla flavoring); 2 teaspoons red gel food coloring (or 1 1/2 tablespoons liquid red food coloring)*; 3/4 cup (170g/ 6oz) unsalted butter, softened to room temperature; 2 tablespoons (23g) neutral-tasting oil (such as vegetable, sunflower, or corn oil); 1 cup plus 3 tablespoons (238g) granulated sugar; 2 large eggs, at room temperature

Instructions

Prep:1hCook:20min

This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that's been kissed with cocoa. A cloud of not too-sweet, whipped cream cheese frosting takes it over the top. It's a winner!

Updated at: Thu, 21 Nov 2024 15:49:55 GMT