Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Mixing bowls
- Electric mixer
- Piping bag and tip (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Pour the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. To make the cream cheese frosting, beat the cream cheese and butter together until smooth.
9. Gradually add in the powdered sugar and vanilla extract, and continue to beat until the frosting is smooth and creamy.
10. If desired, transfer the frosting to a piping bag and pipe onto the cooled cupcakes.
- Time:
Preparation time: 15 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories: 380
- Fat: 19g
- Carbohydrates: 50g
- Protein: 3g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add chocolate chips to the batter for a chocolate twist.
- Top the cupcakes with fresh berries or sprinkles for a pop of color.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a small cookie scoop to evenly distribute the batter into the cupcake liners.
- Don't overmix the batter, as this can result in tough cupcakes.
- If the frosting is too thick, add a tablespoon of milk to thin it out.
Storage instructions:
- Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cupcakes come to room temperature before serving.
Presentation ideas:
- Place the cupcakes on a cake stand or platter for a beautiful display.
Garnishes:
- Top the cupcakes with fresh berries, sprinkles, or a dusting of powdered sugar.
Pairings:
- Serve with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- These cupcakes are a dessert on their own, but you can serve them with a side of fresh fruit for a balanced treat.
Troubleshooting advice:
- If the cupcakes are sinking in the middle, it could be due to overmixing or underbaking.
- If the cupcakes are dry, it could be due to overbaking or not enough liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all equipment before starting.
- Store the cupcakes in the refrigerator to prevent spoilage.
Food history:
- Red velvet cake originated in the South during the early 1900s and was traditionally made with cocoa powder, vinegar, and buttermilk.
Flavor profiles:
- Red velvet cupcakes have a slightly tangy and sweet flavor, with a hint of cocoa.
Serving suggestions:
- Serve the cupcakes on a dessert plate with a fork or simply enjoy them as a handheld treat.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey