Red velvet cupcakes
Ingredients
Utensils
standing mixer or hand mixer with beaters, oven, large bowl, whisk, muffin tins, ice cream scoop, muffin liners, piping bags
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How-To Videos
Homemade buttermilk
How to assemble a piping bag
How to fill a piping bag
How to scrape a vanilla bean
How to pipe using a star tip
Nutrition per serving
Step 1/ 7
- ⅜ eggs
- 40 g sugar
- 40 ml vegetable oil
- standing mixer or hand mixer with beaters
- oven
Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.
Step 2/ 7
- 2 g red food coloring
Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.
Step 3/ 7
- 40 g all-purpose flour
- ¼ tbsp cocoa powder
- ¼ vanilla bean
- ⅝ tsp baking powder
- salt
- large bowl
- whisk
Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.
Step 4/ 7
Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.
Step 5/ 7
- muffin tins
- ice cream scoop
- muffin liners
Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.
Step 6/ 7
- 60 g cream cheese
- 20 g butter
- 32 g confectioner’s sugar
- standing mixer or hand mixer with beaters
For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.
Step 7/ 7
- piping bags
Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.
Enjoy your meal!
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