Red Velvet Cupcakes

Welcome to Scorpio season everyone!

I was born in November and every year around this time starts the countdown to my birthday! This year i'll be turning 22, so i'll have the excuse to sing Taylor Swift's song “22”, all year long!

But, until  my much awaited birthday, I’m celebrating by making one of my favorite dessert, red velvet cupcakes!

From the cocoa powder, moist cake and the best frosting of all frostings, CREAM CHEESE FROSTING, it's the absolute perfect dessert for any celebration or just for a normal Tuesday!

For the chocolate decorations, I printed out a template, layed parchment paper on top, so I could easily trace it with chocolate. For the actual chocolate, I tempered it using this guide I found from the blog Handle the Heat, and transferred the chocolate to a piping bag. I snipped a small piece of the piping bag so i could create small lines.

It was easy to follow, and easy to do, just be patient and take your time!



 
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Ingredients 

  • 1 cup + 2 Tbsp. all purpose- flour

  • 3/4 cups sugar

  • 1 egg

  • 3 tbsp unsweetened cocoa powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. salt

  • 1/2 tsp. vanilla extract

  • 1/2 cup buttermilk

  • 1 1/2 tsp. white distilled vinegar

  • 2 tbsp. red food coloring

  • 1/2 cup (1 stick) unsalted butter softened

  • 8 oz cream cheese softened

  • 1 tsp. vanilla extract

  • 4 cups powdered sugar

Recipe

  1. Preheat the oven to 350 F. Line cupcake/ muffin pan with cupcake liners.

  2. In a medium bowl, sift the flour, baking soda, salt, cocoa powder.

  3. In an electric mixer, beat sugar and butter until light and fluffy. Add the egg, beat again. Scrape down the sides of the bowl. Beat in the food coloring, vanilla , and vinegar.

  4. Add the flour mixture and buttermilk, alternating between the two. Mix well after each addition.

  5. Divide the batter evenly between the lined cupcake tins. Bake around 20-25 minutes, or until a toothpick comes out clean.

  6. Allow to cool.

  7. In the bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese, butter, and vanilla extract together. Turn the mixer to low speed,add the confectioners' sugar and mix until smooth.

  8. Using an offset spatula, frost the cupcakes with the cream cheese frosting.

    • For the chocolate decoration, I printed out a template and traced the template over parchment paper, then chilled the chocolate until firm. I used this website to help guide me on how to temper chocolate.

      Taken from Hummingbird Bakery cookbook