This recipe yielded 14 cupcakes. I used one extra cupcake and made crumbs out of it to use as a topping. For the frosting, you can add 1/2- 1 cup extra powdered sugar if you want it thicker and sweeter. You can also use sprinkles to decorate as desired. For me, the cake crumbs is just perfect with the frosting.
TIPS AND NOTES:
RED VELVET CUPCAKES RECIPE
Cream Cheese Frosting
TIPS AND NOTES:
- Make sure to sift the dry ingredients together so that they are well incorporated. I also find that cocoa powder contains little chocolate balls that you'll catch on the sifter. Do not toss that but instead use your hand, a spoon or spatula to press it against the sieve to make fine crumbs.
- When mixing the dry ingredients with the cake batter, make sure to beat on the lowest speed setting. The goal here is to lightly incorporate the ingredients together. When just combined, use a spatula to scrape the sides of bowl and fold until the batter is smooth. Overbeating makes the cake dry and you don't want that.
- Check the cupcakes before the set time. Oven temperature varies but do not open the oven in the middle of the baking time. Say like for this one to bake at 18-22 minutes, check at 17 minutes and insert a toothpick in middle if it comes out clean. If not, use the time recommended and adjust as needed. Do not overbake.
- For the frosting, you can add 1/2 cup more powdered sugar if you want a thicker and sweeter frosting. You can taste test and adjust according to your liking.
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