Description
Deliciously moist red velvet cupcakes topped with silky ermine frosting.
Ingredients
Scale
- 1 1/2 cups cake flour
- 1 1/2 tablespoons natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/4 cup vegetable oil
- 1/2 cup buttermilk (room temperature)
- 1 teaspoon apple cider vinegar (or white vinegar)
- 2 teaspoons red gel food coloring
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup unsalted butter (room temperature)
- 2 teaspoons vanilla extract
Instructions
- If making ermine frosting, I suggest starting the frosting first. While the frosting base cools, prepare the cupcakes.
- Preheat oven to 350℉. Line a cupcake pan with 15 liners and set aside.
- In a bowl, add dry ingredients: cake flour, cocoa powder, baking soda, and salt. Whisk to combine and remove any clumps. Set aside.
- In a large bowl, add butter and granulated sugar. Using a hand mixer, beat to combine. Add vanilla and eggs and beat until smooth and creamy. Set aside.
- In a separate bowl, add oil, buttermilk, vinegar, and food coloring. Stir to combine.
- To your egg mixture, add half of the dry ingredients. Stir until just incorporated. Add half of your buttermilk mixture and stir until just incorporated. Repeat once more to add your remaining dry and wet ingredients. Do not overmix.
- Divide batter between 15 cupcake liners. Bake for about 18-21 minutes, or until the center pops back when gently pressed. Allow to cool for 5 minutes in the pan before transferring to a cooling rack.
- In a saucepan over medium heat, add sugar, flour, and salt. Whisk in milk and continue whisking until smooth.
- Cook over medium heat for about 5 to 7 minutes, whisking frequently, until mixture looks very thick (like sweetened condensed milk consistency). Remove from heat.
- Transfer mixture to a bowl. Press plastic wrap over the top of the mixture and up the sides of the bowl to prevent a skin from forming. Allow mixture to cool completely to room temperature, about an hour.
- Once flour mixture has cooled, add room temperature butter to a large bowl and beat with a hand mixer (or a stand mixer) until light and fluffy, about 2 to 3 minutes.
- Add your cooled flour mixture, 1 tablespoon at a time, to the whipped butter and beat until smooth, scraping the sides of the bowl frequently. Continue until all of your flour mixture has been incorporated.
- Add vanilla extract and mix to combine. Frosting should be silky smooth with a whipped texture.
- Pipe or spread frosting with a knife onto cupcakes and serve.
Notes
- To speed up cooling of the mixture, you may transfer it to the refrigerator but do not allow it to go below room temperature.
- Ensure that the flour mixture is at room temperature before adding to the butter to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 21 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg