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Red velvet cupcakes

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the batter:
  • 2 1/4 C (10 oz) (292 gr) all purpouse flour
  • 1/4 C (1,30 oz) (37 gr) corn starch
  • 1 tsp (0,25 oz) (7 gr) salt
  • 3 tbsp (0,75 oz) (21 gr) cocoa powder sugarfree
  • 3/4 C (6 oz) (170 gr) unsalted butter at room temperature
  • 1/2 C (4 oz) (120 ml) vegetable oil soft flavored (not olive)
  • 1 1/2 C (10,50 oz) (300 gr) white sugar
  • 2 large eggs at room temperature
  • 2 tsp (0,33 fl oz) (10 ml) vanilla extract
  • Red coloring, gel (needed amount) without exceeding, because it makes the cupcakes bitter
  • 1 C (8,10 fl oz) (240 ml) buttermilk at room temperature
  • 1/2 C (4 fl oz) (120 ml) instant coffee sugarfree
  • 2 tsp (0,33 fl oz) (10 ml) white vinegar
  • 2 tsp (0,50 oz) (14 gr) baking soda
For the cream cheese frosting:
  • 13 oz (380 gr) cream cheese at room temperature
  • 1/3 C (2,65 oz) (75 gr) unsalted butter at room temperature
  • 2 1/2 C (10,90 oz) (308 gr) confectioners sugar sifted
  • 1 tbsp (0,50 fl oz) (15 ml) vanilla extract
  • 1/2 tsp (0,10 oz) (3 gr) salt
  • 2 tbsp (1 fl oz) (30 ml) milk whole

Method
 

For the cupcakes batter:
  1. Preheat the oven to 350°F (180°C) and fill the cupcake pan with 24 cupcake liners. Sift together in a bowl the flour, corn starch, salt and cocoa powder.
  2. In a different big bowl, cream together the butter, oil and sugar using a mixer. Beat for about 3 minutesuntil the mixture lightens in color and turns fluffy.
  3. Add in the eggs one by one, then the vanilla and the red coloring as needed.
  4. Add the flour mixture in three additions, alternating with the buttermilk and the coffee, begining and finishing with the flour. Mix for one minute until integrated.
  5. Apart, in a small bowl, mix the vinegar and the baking soda and add it to the main batter fast.
  6. Perfectly beat until the batter is soft, and then pour it in the cupcake liners 3/4 full each.
  7. Bake at 350°F (180°C) for 25 min. or until a wooden stick comes out clean when inserted (it is important however not to open the oven in the first 18 min, of baking).
  8. Once ready take out of the oven and let the cupcakes cool down completely before decorating. 
For the cream cheese frosting:
  1. In a big bowl, beat together the butter and cream cheese for 3 minutes until you get a soft consistency. 
  2. Beat in, little by little the confectioners sugar, previously sifted, and beat for 4 more minutes until the mixture turns fluffy. 
  3. Beat in the vanilla, salt and milk and mix until it is all well incorporated. 
  4. Decorate the cupcakes with the frosting. Place the frosting in a pastry pipping bag with a star tip and decorate the cupcakes the way you prefer, or you can simply do this using a spoon.

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