218/22, 6:51 PM Red Velvel Cupcakes - Preppy Kitchen Red Velvet Cupcakes Jot Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting, These are a MUST MAKE recipe!! Course Dessert Cuisine ‘American Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 24 Calories 253keal Author John Kanell Ingredients For the Cupcakes: 25 cups all-purpose flour 215¢ 3 tsp cocoa powder Sg 1.5 cup granulated sugar 200g 0.38 tsp baking soda 1g, heaping 1.5 tsp baking powder 4g, heaping 0.38 tsp kosher salt 1g, heaping 1.13 cup unsalted butter 170g, room temperature 45 eggs room temperature 3 Tbsp vanilla extract 30mL 1.13 cup buttermilk 177mL red food coloring For the Cream Cheese Frosting: * 45 sticks unsalted butter 340g, room temperature 2.25 |b confectioners sugar 550g, siftec 24 oz cream cheese 455g, room temperature 1.5 tsp vanilla extract SmL 1.5 pinch kosher salt Instructions For the Cupcakes: 1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. 2 Ina large bowl, sift the dry ingredients together (including the sugar). Give it a whisk to combine. 3. Cut the room temperature butter into tablespoon-sized pieces then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms. 4. In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring, hitpsiIpceppykichen.comired-velve-cupcakes! 1218/22, 6:51 PM Red Velvel Cupcakes - Preppy Kitchen 5, Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed. 6. Distribute the batter evenly into cupcake papers. 7. Bake at 350F for 15-20 minutes or until springy to the touch. For the Cream Cheese Frosting: 1. Cream the butter. Sift confectioners sugar into a large bow 2. Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together. 3, Add the confectioners sugar a cup at a time. Mix until combined. If you're wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s stiff or chill the buttercream a bit before piping. 4 Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake. Notes ‘Add more cocoa powder for a stronger chocolate taste if you don't mind a darker less RED color. You can store these cupcakes unfrosted at room temperature in a sealed container for 1-2 days. Frosting can be refrigerated and piped before serving. You can make one cupcake very red with extra food coloring and use that for the crumb decorations . This way the cupcakes can have less dye with all the visual pizazz! Nutrition Serving: lcupcake | Calories: 253kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 109 | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 218mg | Potassium: 63mg | Fiber: 0.29 | Sugar: 179 | Vitamin A: 6001U | Calcium: 40mg | Iron: 0.9mg hitpsiIpceppykichen.comired-velve-cupcakes! 2