Red Velvet Cupcakes with Vanilla Icing
Posted by Erinn
Baking Soda, Granulated Sugar, Cocoa Powder, White Vinegar, All-Purpose Flour, Vanilla Extract, Eggs, Salt, Vanilla Extract, Whole Milk, Whole Milk, Powdered Sugar, Food Coloring, Unsalted Butter, Baking Powder, Unsalted Butter
Featuring Delicious Cupcake Recipes That Are Easy to Make Using Simple Cake Mixes
Featuring Delicious Cupcake Recipes That Are Easy to Make Using Simple Cake Mixes
Red Velvet Cupcakes with Vanilla Icing Recipe
Red velvet cupcakes that are moist and delicious are ideal for any occasion. The cupcakes are topped with a creamy vanilla icing that complements their richness.
Ingredients
- 1/2 teaspoon baking soda
- 1 cup granulated sugar
- 2 tbsp cocoa powder (unsweetened)
- 1 teaspoon white vinegar
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Two large eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1-2 tablespoons whole milk
- 2 cups powdered sugar
- 1 tablespoon red food coloring
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
Time Needed
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Sift together the flour, baking soda and salt in a medium mixing bowl.
- Cream the butter and granulated sugar together in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, beating thoroughly after each addition.
- To make a paste, combine the cocoa powder, vanilla extract, and red food coloring in a small bowl.
- Mix the cocoa mixture into the butter mixture until thoroughly combined.
- In three parts, add the flour mixture to the butter mixture, alternating with the milk and vinegar.
- Mix until everything is thoroughly combined.
- Mix the baking powder and vinegar in a small bowl before adding it to the batter.
- Combine thoroughly.
- Line a muffin pan with cupcake liners and fill each liner halfway with batter.
- Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool completely after removing them from the oven.
- In a large mixing bowl, cream the butter until it is smooth.
- Mix in the powdered sugar and vanilla extract until thoroughly combined.
- Add just enough milk to make the frosting spreadable.
- Once the cupcakes have cooled, spread the vanilla icing on top of each one.
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