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Red velvet cupcake

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19-1

Makes 12 cupcakes

  • 1 1/2cups all-purpose flour
  • 1teaspoon baking powder
  • 1teaspoon baking soda
  • 1/2teaspoon salt
  • 1 1/2tablespoons cocoa powder
  • 3/4cup canola oil
  • 1 1/2cups granulated sugar
  • 1piece egg
  • 3/4cup buttermilk, room temp
  • 1 1/2teaspoons vanilla extract
  • 1teaspoon red food coloring paste
  • 1 1/2teaspoons white wine vinegar
  • 1/3cup freshly brewed hot espresso
  • 2packets 8-ounce cream cheese, room temp
  • 1 1/2cups powdered sugar
  1. Preheat oven to 325F. Grease muffin tin or line with muffin liners.
  2. In a large bowl, combine flour, baking soda, and baking powder, salt and cocoa powder.
  3. In a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined.
  4. Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.
  5. With the mixer on low speed, add the flour mixture and mix until just blended.
  6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
  7. To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.
  8. Frost the cupcakes with the cream cheese frosting. Garnish with cake crumbs.

 

By Oh Sweet Day!

Author Notes: Red velvet cupcake with cream cheese frosting —Oh Sweet Day!

***Grabbed from: http://food52.com/recipes/33496-red-velvet-cupcake