Red Velvet Cupcakes with Cream Cheese Frosting

So, after I made the Red Velvet Twilight Cake, I decided to turn it into cupcakes. What a better opportunity than another holiday (father’s day) to try it! Since everybody would be gathering together, it’s a great way to share with others. I made it slightly different from the previous recipe though.

I still didn’t have cake flour or buttermilk. So for the cake flour, I substituted AP flour and cornstarch, whereas I didn’t add cornstarch before. I recommend adding the cornstarch though, because the batter ended up thicker than before, and easier to work with.


Red Velvet Cupcakes with Cream Cheese Frosting 
cake adapted from: Cake Man Raven
makes 24 cupcakes

Cake dry ingredients:
2 1/2 cups of cake flour (I used AP flour replacing 5 TBSP with cornstarch)
1 1/2 cups of granulated sugar
1 teaspoon of baking soda
1 teaspoon of fine salt
1 teaspoon of cocoa powder

Cake wet ingredients:
1 cup of buttermilk (I used buttermilk powder and 3/4 cup water)
2 eggs
1 teaspoon of vinegar (white distilled)
1 1/2 cups of vegetable oil
1 oz. of red food coloring
1 tsp. of vanilla extract

Cake Directions:
Sift together all dry ingredients. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated. Slowly add dry ingredients to bowl, until all ingredients are combined.

Since I used buttermilk powder, I added the powder in with the dry ingredients and added 1 cup water with the wet ingredients.

Line a muffin tin with cupcake liners. Fill cups 3/4 full (about 1/4 cup of batter). Bake @ 350 degrees for 18-20 minutes.

Remove from pans and allow to cool thoroughly before frosting.

Cream Cheese Frosting


Ingredients:
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar

Directions:
Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Add extract, blend to combine.

Gradually add the confectioners' sugar and blend with the mixer on low speed until the ingredients are moistened, 30 seconds. Add enough sugar to desired sweetness. Increase the speed to medium and beat until the frosting is fluffy, 2 minutes more.

Chill for half hour to thicken. Scoop frosting into a piping bag or a heavy duty zip top bag and snip the end. Frost by swirling from the outside in.