Red Velvet Cupcakes
since Sprinkles cupcakes are no more...For some reason, we’re wired to crave/want things more when we can’t have them. I probably had Sprinkles red velvet cupcake once a year or so. Yet, upon hearing that they’re out of business and no longer exist, I was craving a Sprinkles red velvet cupcake! If you don’t know, they’re the ones who started the cupcake ATM and I was really fond of their red velvet cupcakes. So here’s my attempt at making a similar one! With less food coloring… haha.
I’m not a huge fan of putting a huge amount of food coloring in my food. So I only put a tiny bit which made for brown velvet cupcakes instead of the red ones. If you absolutely want RED velvet, add a lot more food coloring.
Ingredients
Cupcake Batter
1 1/2 cups (~190 grams) all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (~236 milliliters) canola oil
1 cup (~236 milliliters) buttermilk
1 3/4 teaspoons vinegar
1 teaspoon vanilla extract
1 cup (~200 grams) sugar
2 large eggs
Red food coloring gel
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (8 tablespoons) unsalted butter, room temperature
Pinch salt
3 3/4 cups (~450 grams) powdered sugar, sifted
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 350 degrees F.
Whisk together 1 1/2 cup flour, 3 tablespoons cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt.
In a separate bowl, combine 1 cup canola oil, 1 cup buttermilk, 1 3/4 teaspoons vinegar, 1 teaspoon vanilla extract, 1 cup sugar, 2 eggs, and red food coloring.
Add the wet ingredients to the dry ingredients and fold everything together with a spatula just until no flour streaks remain. Don’t overmix. Add your batter to a cupcake pan lined with baking cups, making sure each cupcake is around 3/4 filled.
Bake your cupcakes for 18-20 minutes until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
For the frosting, beat 8 ounces cream cheese, 1/2 cup unsalted butter, and a pinch of salt together with a hand mixer or stand mixer. Once combined, gradually add 3 3/4 cups powdered sugar while mixing after each addition. Add 1/2 teaspoon vanilla extract and mix one last time.
Frost your cupcakes using an offset spatula.
Enjoy!
