Red velvet cupcake with a cream cheese frosting. Classic red velvet cupcakes with a luscious cream cheese frosting. Red velvet cake is classic Americana cooking with its roots in the south. Deliciously festive, rich, flavorful, red velvet is like yellow cake but with a little kiss on the cheek of chocolate.

These cupcakes are super-moist and fluffy and guaranteed to be your. Unlike many red velvet cake recipes, this cupcake from San Francisco pastry chef Elizabeth Falkner is about so much more than the bold color: it's packed with flavor Add the cocoa powder and red food coloring and continue to mix to incorporate. In a medium bowl, combine the flour and salt with a whisk. You can have Red velvet cupcake with a cream cheese frosting using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Red velvet cupcake with a cream cheese frosting

1. You need of For cupcakes:.
2. Prepare 1 cup of all purpose flour.
3. It’s 1/4 teaspoon of salt.
4. You need 1 tbsp of cocoa powder.
5. Prepare 1 tbsp of milk powder.
6. It’s 1 tbsp of powdered sugar.
7. You need 200 gm of milkmaid.
8. It’s 2 teaspoon of red food colouring(I used 1/2 teaspoon of raspberry red powdered colour in 2 teaspoon of water).
9. Prepare 1 teaspoon of vanilla extract.
10. Prepare 3/4 cup of buttermilk.
11. It’s 1 tbsp of butter.
12. You need 1/2 teaspoon of baking powder.
13. You need 1/2 teaspoon of baking soda.
14. Prepare of For frosting:.
15. It’s 50 grams of salted butter(soft).
16. It’s 1 cup of powdered sugar.
17. It’s 200 grams of cream cheese.

This recipe for red velvet cupcakes includes an easy cream cheese frosting. The beautiful cupcakes are topped with a creamy cream cheese frosting. These are the absolute BEST red velvet cupcakes! A gorgeous red color, moist and fluffy, and topped with a luscious cream cheese frosting.

Red velvet cupcake with a cream cheese frosting step by step

1. Preheat your oven to the highest temperature(250°C in my case). First combined the dry ingredients such as flour, salt, cocoa powder, milk powder, powered sugar in a large bowl by passing through a sieve..
2. Now in another bowl whisk the condensed milk and softened butter until smooth. Now add the colouring and vanilla extract and mix well. Now combined the wet ingredients and the dry by slowly adding the buttermilk. After making the batter add baking powder and baking soda and combined them well into the mixture..
3. Pour into moulds and bake the cupcakes at 180°C for 15-16 mins or until skewer inserted into them comes out clean. After the cupcakes are baked, let them cool..
4. Now for the icing: Beat the soft butter for 40-50s or until creamy. Now add the cream cheese and again beat it for 2 mins. Now slowly add powered sugar and keep on beating the mixture. In another 2 mins frosting will be done..
5. Now for the final step, frost the cooled cupcakes using a piping bag. Garnish the cupcakes with some cake crumble(What I did is, I powered one cupcake in grinder for garnishing).

When I first tried a red velvet cupcake, to say that I was underwhelmed would be a gross understatement. After all of the buzz that red velvet had been. Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes. In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth.