Classic Red Velvet Cupcake

1 1/4 cup flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
4 tablespoon red food color
1 teaspoon vanilla extract
red velvet crumb

Vanilla Cream Cheese Frosting:
200 grams cream cheese, softened
60 grams butter, softened
2 cups confectioners sugar, sifted
2 tablespoons sour cream
2 teaspoons vanilla extract
A dash of salt

Part 1
1. In a bowl, combine flour, unsweetened cocoa, baking soda and salt then mix well. Set aside.

Part 2
1. Using an electric mixer, beat butter and sugar until light and fluffy (around 5 minutes).
2. Beat in eggs one at a time then mix in the sour cream, food color, and vanilla.
3. Add flour mixture gradually until just blended. (Do not overbeat as this will make the cupcake dry and hard.)

Part 3
1. In a muffin pan, line muffin cups then fill-in batter up to 2/3 of the muffin cup.
2. Bake in preheated oven at 300 degrees Fahrenheit for 15 minutes or until done. (Cupcakes is done when a toothpick inserted in the center comes out clean.). Let it cool.

Part 4
1. In a electric mixer, whip butter on medium speed for 5 minutes or until becomes creamy.
2. Add cream cheese, sour cream, vanilla and salt then keep mixing for another 5 minutes or until becomes light and fluffy.
3. Add sugar then beat until smooth.
4. Scoop and spread the frosting on top of cupcakes. Sprinkle with red velvet crumb.
Refrigerate before serving.

Red Velvet Cupcake

The all time favorite red velvet cupcake is very simple to do. On this recipe, I used buttermilk powder instead of my usual sour cream. The output is still the same soft and velvety cupcake. The perfect frosting for red velvet which is cream cheese frosting is also included in the recipe.

Cupcake Ingredients:
1 tablespoon buttermilk powder
1/2 cup water
1 cup all purpose flour
2 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup butter
3/4 cup sugar
1 egg
1 tablespoon red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
1 (8 ounce) package cream cheese
1/2 cup butter
3 cuos sifted confectioner’s sugar
1 teaspoon vanilla extract

Heart Shaped Sprinkles (optional)

For the cupcake:
1. Preheat oven at 350 degrees F. Dissolve buttermilk powder in water and set aside.
2. In a bowl, sift together the flour, cocoa powder, and salt.In another bowl, beat the sugar and butter until light and fluffy. Mix in the egg, buttermilk, red food coloring and vanilla.
3. Add the dry ingredients and stir into the batter until just blended. In a small bowl, combine the vinegar and baking soda. Stir and pour into the batter and fold.
4. Spoon batter into prepared cupcake cups.Bake in preheated oven for 20-25 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let it cool before frosting.

For the Cream Cheese Frosting
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Frost cooled cupcakes and add spinkles.