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
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
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) and 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 another mixing bowl, beat together the vegetable oil and eggs until well combined.
4. Add the cocoa powder, red food coloring, and vanilla extract to the wet mixture and beat until fully incorporated.
5. Gradually add the dry mixture to the wet mixture, alternating with the buttermilk, and mix until just combined.
6. Fill each cupcake liner with the batter, about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. While the cupcakes are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese and butter until smooth.
9. Gradually add the powdered sugar, vanilla extract, and milk, and beat until the frosting is smooth and creamy.
10. Once the cupcakes are done baking, let them cool completely before frosting them with the cream cheese frosting.
11. You can either spread the frosting on top of the cupcakes with a knife or use a piping bag and tip to pipe the frosting onto the cupcakes.
- Time:
Preparation time: 20 minutes
- Cooking time: 18-20 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- Makes 12 cupcakes
Nutritional information:
- Calories per serving: 394
- Total fat: 18g
- Saturated fat: 8g
- Cholesterol: 62mg
- Sodium: 217mg
- Total carbohydrates: 57g
- Dietary fiber: 0.8g
- Sugars: 46g
- Protein: 3.5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use coconut oil instead of vegetable oil for a slightly different flavor.
- You can use almond milk or regular milk instead of buttermilk.
- You can use light cream cheese and butter for a lower-fat frosting.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Use different food coloring to create different colored cupcakes.
- Add lemon zest or orange zest to the frosting for a citrusy twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing.
- Don't overmix the batter as it can result in tough cupcakes.
- Use a toothpick to check if the cupcakes are done baking.
- Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
- If you don't have a piping bag and tip, you can use a plastic bag with the corner snipped off to pipe the frosting.
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:
- Dust the cupcakes with powdered sugar or cocoa powder for a simple decoration.
- Top the cupcakes with fresh berries or edible flowers for a more elegant look.
Garnishes:
- Fresh berries
- Edible flowers
- Chopped nuts
- Chocolate chips
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cupcakes are too dense, make sure you're not overmixing the batter and that all ingredients are at room temperature.
- If the cupcakes are too dry, try adding a bit more buttermilk to the batter.
- If the frosting is too runny, add more powdered sugar. If it's too thick, add more milk.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands before handling food.
- Store the cupcakes in the refrigerator to prevent spoilage.
Food history:
- Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
- Sweet
- Tangy (from the cream cheese frosting)
- Chocolatey (from the cocoa powder)
Serving suggestions:
- Serve the cupcakes as a dessert or snack.
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