Classic Red Velvet Cupcake with Cream Cheese Frosting.
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Alright, don't linger, let's plan this classic red velvet cupcake with cream cheese frosting menu with 15 elements which are absolutely easy to acquire, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.
Composition Classic Red Velvet Cupcake with Cream Cheese Frosting:
- Prepare 11/3 Cups for Flour.
- You need 1/2 Teaspoon of Baking Soda.
- Need 1/2 Teaspoon Baking Powder.
- Prepare 1/4 Teaspoon of Salt.
- Give 1 Cup Caster Sugar.
- Provide 56 Grams Butter (at room Temperature).
- Prepare 1 for Egg.
- Give 1 Teaspoon - Vanilla Essence.
- You need 1 Tablespoon for Cocoa Sifted Powder.
- Prepare 1/2 Teaspoon - Red Food Coloring.
- You need 1 Cup - Buttermilk.
- Provide 1 Cup of Cream Cheese.
- Need 56 Grams for Butter (at room Temperature).
- Need 1 Teaspoon - Vanilla Essence.
- Provide 3 Cups of Icing Sugar.
Classic Red Velvet Cupcake with Cream Cheese Frosting start cooking:
- Preheat the oven to 180 degrees C and layer the muffin tins with cupcake liners.
- In a bowl, whisk together the flour, baking soda, baking powder and salt.
- In another bowl, cream the butter and sugar for about 4 to 5mts till it becomes pale yellow in color and then beat in the egg and the Vanilla essence.
- Add in the cocoa powder and the red food coloring to creamed mixture and stir to combine.
- With the mixer on low speed, alternate adding the flour and buttermilk starting and ending with flour.
- Fill the cupcake liners up to 3/4th with the batter. Lightly smooth the tops of the batter with the back of a spoon.
- Bake in the oven for 18 to 21 mts. Cool on wire rack.
- While the cupcakes are cooling, make the frosting by by beating together the cream cheese, butter and vanilla essence until creamy.
- Slowly blend in the icing sugar until the icing is smooth and creamy..
- Once the cupcakes have cooled down, pipe the frosting onto the cupcakes or just slather them on with a knife.
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