Auntie’s Red Velvet cupcakes

Name: Auntie’s Red Velvet cupcakes
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: CAKE 3 cups of cake flour; 1 teaspoon of baking soda; 2 Tablespoons of unsweetened cocoa powder; 1/2 teaspoon of salt; 1/2 cup of butter room temperature; 2 cups of granulated sugar; 1 cup of vegetable oil; 4 large eggs, room temperature and separated; 1 Tablespoon of pure vanilla extract; 1 teaspoon of distilled white vinegar; 10 drops of red food coloring; 1 cup of buttermilk, at room temperature; 16 ounces of 450g) cream cheese, softened to room temperature; 3/4 cup of unsalted butter (half a stick)softened to room temperature; 5 cups of powdered sugar; 1 and 1/2 teaspoons pure vanilla extract

6 steps

Prep:30minCook:12min

Updated at: Thu, 17 Aug 2023 14:07:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories882.2 kcal (44%)

Total Fat45.4 g (65%)

Carbs113.5 g (44%)

Sugars86.9 g (97%)

Protein7.9 g (16%)

Sodium330.3 mg (17%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 cupscake flour

1 teaspoonbaking soda

2 tablespoonsunsweetened cocoa powder

½ teaspoonsalt

½ cupbutter

room temperature

2 cupsgranulated sugar

1 cupvegetable oil

4eggs

large, room temperature and separated

1 tablespoonpure vanilla extract

1 teaspoondistilled white vinegar

10 dropsred food coloring

1 cupbuttermilk

at room temperature

For the frosting

450gcream cheese

softened to room temperature

¾ cupunsalted butter

softened to room temperature

5 cupspowdered sugar

1 ½ teaspoonspure vanilla extract

Instructions

Step 1

Preheat your oven to 350 and line your cupcake pan with cup cake liners. Whisk your flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula or spoon as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use about 3 teaspoons of red food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks for about 3 minutes. Gently fold egg whites into cake batter. The batter will be silky and slightly thick.

Whisk

Step 2

Now pour your cake batter into your prepared cup cake pan filling to the half way mark. Bake on 350 for 10-12 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. Remove your cupcakes from the oven and cool completely in the pans set on a wire rack. The cupcakes cakes must be completely cool before frosting.

Muffin Pan

Baking Rack

Step 3

Making your frosting

Step 4

In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the dough powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy.