Red Velvet Cupcakes

Helloooooo everyoneeeeeeee

It’s one more day till school reopens. Honestly, I am kinda looking forward to going back to school because staying at home all day is BORING and you know, I can’t possibly bake everyday because I will get damn fat after that. Oops

However, I think it is nice to share with you this Red Velvet Cupcake I had make before. Its so darn delicious. Fluffy, Soft and yum! It’s even better than the Red Velvet Cream Cheese Cake I ate at the 5 star hotel. [Yup, 5 star hotel…..]

This cupcake is so darn good because

  1. One of my friend said that this got to be the best thing I have baked for her
  2. It is beautifully coloured (artificially coloured but still, it didn’t bleed like the one I ate at the restaurant)
  3. It’s made with love! ❤

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I got these cupcakes recipe for Sallysbakingaddiction. She’s the reason why I started baking and I love her so much!

So here’s the recipe:

RED VELVET CUPCAKES

  • 2 large eggs, room temperature and separated
  • 1 and 1/3 cups (160g) all-purpose flour
  • 1/4 cup (32g) cornstarch
  • 1/2 teaspoon baking soda
  • 4 teaspoons (6g) natural unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon distilled white vinegar
  • liquid or gel red food coloring
  • 1/2 cup (120ml) buttermilk, room temperature

CREAM CHEESE FROSTING

  • 8 oz (224g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners sugar
  • 1-2 Tablespoons (15-30ml) cream or milk
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 180°C. Line a 12-count muffin pan with cupcake liners.
  2. Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
  3. Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.
  5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color
  6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
  7. Fold whipped egg whites in three batches into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
  8. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean.
  9. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

    Make the frosting: 

  10. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.
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