Ingredients:
Cupcakes:
- 2 large eggs, room temperature and separated
- 6 ounces (166g) all-purpose flour (weigh it!)
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons (7g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (60g, 1/2 stick) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- red food coloring, liquid or gel (
- 1/2 cup (120ml) buttermilk, room temperature
Frosting:
- 8 ounces (224g) regular block cream cheese, softened to room temperature
- 1/2 cup (115g, 1 stick) unsalted butter, softened to room temperature
- 3.25 cups (390g) confectioners’ sugar
- 3 tablespoons 18 gr cocoa powder
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan and a 6-count muffin pan with cupcake liners. (This recipe made 18 cupcakes for me).
- With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside to fold in later.
- Sift the flour and cornstarch together to make sure they are evenly combined.
- Whisk the flour along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides with a rubber spatula as needed.
- Add the oil and beat on high for 2 minutes. The butter mix may not completely combine with the oil. This is normal and ok.
- Add the 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides as needed.
- Beat in the vinegar and the food coloring needed to reach your desired color.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
- Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be smooth and slightly thick.
- Using a scant 1/3 cup measure, scoop batter into cupcake liners filling 1/2 – 2/3 of the way full.
- Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t over-bake or the cupcakes will dry out.
- Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- While the cupcakes are baking, make the frost. In a large bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
- Mix in the vanilla, and salt for a few second. Then add in the confectioners’ sugar - beeat on low speed for 30 seconds to get the sugar damp, then switch to high speed and beat for 2 minutes.
- Scoop out half of the frosting, and put in a piping bag or quart size ziplock.
- Mix the cocoa powder in the remaining frosting, then put the chocolate frosting in a piping bag or quart size ziplock.
- Let the frosting chill in the refrigerator for 30 minutes so it thickens and is easier to pipe.
- Use a large piping tip (or cut a corner of the ziplock bag) and pipe the frosting onto the cooled cupcakes.
- Place the frosted cupcakes in the refrigerator before serving.
Carole's Notes:
We liked these! The flavor of the cupcake is more a vanilla/butter flavor with some light chocolate. I preferred the chocolate version of the more traditional cream cheese frosting.
The recipe is from https://sallysbakingaddiction.com/red-velvet-cupcakes and https://sallysbakingaddiction.com/favorite-cream-cheese-frosting/
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