Red Velvet Cupcakes With A Special Ingredient

Red Velvet Cupcakes seem to be most peoples favorite. I am not sure if it is the red vivid color or the cream cheese frosting. Personally I love the cream cheese frosting, especially the way she shows us how to make it.

She adds heavy cream which makes it super creamy and sweet but also a little tangy.

I definitely recommend you trying it this way at least one time.


Red Velvet Cupcakes:

1 1/4 cups (125 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoons (10 grams) regular or Dutch-processed cocoa powder

1/4 cup (57 grams) unsalted butter, at room temperature

3/4 cups (150 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

1/2 cup (120 ml) buttermilk

1 tablespoon liquid red food coloring

1/2 teaspoon white distilled vinegar

1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 grams) cream cheese, room temperature

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) confectioners’ (icing or powdered) sugar, sifted

2/3 cup (160 ml) cold heavy whipping cream (double cream) (35-40% butterfat)

To See How These Are Made and See The Video Tutorial
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