RED VELVET CUPCAKES

If you are looking for an insanely moist, tender and fluffy crumb, not too sweet with easy and delicious vanilla cream cheese frosting, well you got it here.
I would say, this Red Velvet Cupcake recipe is perfect. With a hint of slightly chocolatey beautiful red color cupcake base and the very faint, acidic  tang from the frosting is a great combination. Fast and super duper easy to prepare even first time bakers can bake.
​A cake recipe you'll definitely make a thousand times because you'll get compliments all the time. 

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. 
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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.  

RED VELVET CUPCAKES RECIPE

Ingredients:

• 1-1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted softened butter
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream or plain yogurt
• 1/4 cup whole milk
• 3 tsp red food color 
• 1 tsp vanilla extract

​Cream Cheese Frosting

• 4 oz (113 grams) softened cream cheese
• 3 tbsp unsalted butter, softened
• 1 tbsp sour cream or plain yogurt
• 1 tsp vanilla extract
  1 -1/2 cups powdered sugar

VIDEO

Procedure:

• Preheat oven to 350F / 176C.
• In a medium bowl, sift flour, cocoa powder, baking soda and salt. Set aside. 
• In another bowl, beat butter until creamy. Add sugar and beat on medium to high speed until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in sour cream, milk, food color and vanilla. Gradually beat in the flour mixture on low speed until just combined. Do not overbeat. 
• Scoop batter into 14 paper-lined muffin cups, filling each cup 2/3 full. Use a toothpick to lightly swirl the cake batter for an even and smooth cake batter. 
• Bake for 18-22 minutes or until toothpick inserted in the middle comes out clean. Cool in pan on wire rack for about 5 minutes. Remove from pans and cool completely. 
• Cream Cheese Frosting: In a large bowl, beat cream cheese, softened butter, sour cream and vanilla. Beat on high speed until light and fluffy. Gradually beat powdered sugar until smooth.
• Frost the cupcakes.
• Top with sprinkles or cake crumbs.
• Printable recipe, tips and notes below. Enjoy! 

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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PRINTABLE RECIPE

Red Velvet Cupcakes by PinoyCookingRecipes