This is an adapted version from the famous Red Velvet Cupcake of Cupcake Jemma (https://www.instagram.com/crumbsanddoilies/) and loving it! This has become a new favorite here at home. I am sure that you will like this too! 🙂
Yield: 12 pieces regular size cupcakes
- 118 grams all-purpose flour
- 7 grams cocoa powder
- 118 grams fine sugar
- ¼ teaspoon fine salt
- ½ teaspoon baking powder
- 135 grams unsalted butter, room temperature
- 2 large eggs
- 1 ½ tablespoons plain yogurt or buttermilk
- ½ teaspoon red color paste
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ teaspoon baking soda
Cream cheese Frosting
- 140 grams cream cheese,
- 70 grams butter, room temperature
- Sifted powdered sugar, approximately 200 grams or as per your preferred sweetness
- Pinch of fine salt
- Preheat oven to 170°C. Line a 12-count muffin pan with cupcake liners.
- In your mixing bowl, sift all together the dry ingredients except the baking soda. Add the butter and eggs.
- Using a handheld or stand mixer fitted with a paddle attachment, beat on medium speed until smooth and creamy – for 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula as needed. Mix the yogurt, red color paste and vanilla. Add to your mixture and beat on medium speed for 30 seconds.
- Add the baking soda to the vinegar and immediately pour into your batter while still bubbling. Beat for another 30 seconds on high speed. Continue mixing with rubber spatula to finish.
- Using an ice cream scooper, scoop batter into your prepared muffin pan – full scoop only. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Don’t over bake to prevent cupcake from drying. Let it cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Prepare cream cheese frosting. Beat the butter first for about 1 minute or until pale then and fluffy. Add cream cheese and beat for two minutes. Add the fine salt and powdered sugar, continue beating until well incorporated and smooth. Frost cooled cupcakes immediately before serving. Enjoy! J
- Cupcakes can be made ahead one day in advance, place in an airtight container, and stored at room temperature. Personally, I like to make my cupcake 24 hour in advance as it becomes more moist and flavorful. IMPORTANT NOTE: Store your cupcakes in a sealed container to prevent from drying out. No need to refrigerate. Decorate your cupcake before serving.
- Yogurt or Buttermilk: Both will do but I prefer to use yogurt personally
- Make sure that all your ingredients are in room temperature
- No Apple Cider Vinegar? You can use ordinary cooking vinegar as an alternative.
- Double the recipe? Yes, you can double the recipe by simply multiplying to 2 the ingredients as mentioned above.
- Gel or Liquid Food Coloring? I prefer to use gel food color to avoid additional liquid in the batter.
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