Delicious red velvet cupcakes with cream cheese frosting. Ideal for any occasion, I like to prepare them at Christmas and give my friends a sweet treat.
120 milliliters cow's milk, with a teaspoon of lemon juice
150 grams flour, sifted
1 teaspoon baking soda
1 teaspoon white vinegar
75 grams unsalted butter, at room temperature (for the frosting)
300 grams icing sugar, sifted (for the frosting)
190 grams cream cheese, (for the frosting)
5 tablespoons cow's milk, (for the frosting)
Preparation
1h
0 mins
Low
We preheat the oven to 180°C and place the cupcake liners on the baking tray.
We put the milk in a cup with the lemon juice for 10 minutes and set aside.
With the help of the mixer, we beat the oil with the sugar until well combined and add the egg and vanilla while continuing to beat.
In another bowl, we sift the flour with the cocoa.
Beating at low speed, we mix the oil and add half of the flour with the cocoa, then we add the milk with lemon juice, and finally, we add the other half of the flour with cocoa.
Finally, in a small bowl, we mix the vinegar with the baking soda, and when it starts to bubble, we add it to the previous mixture... it is very important not to mix the baking soda with the vinegar before this step.
When the mixture is homogeneous, we add the red food coloring and distribute it into the liners, filling each liner to 2/3 full.
We bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
We take it out of the oven and let it cool for 5 minutes, no longer, and place it on a rack to cool completely.
To prepare the frosting: we beat the butter with the powdered sugar and milk until fully combined, then we add the cold cream cheese and beat for 1 minute at low speed and then for 3 minutes at medium speed until the mixture is homogeneous and creamy.
We decorate the cupcakes with a piping bag when they are cool and add a candy heart.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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