Red Velvet Cupcake with Cream Cheese Frosting

AuthorMeg's Kitchen
RatingDifficultyBeginner

Red Velvet Cupcake – An absolute favourite of most kids. I guess more than the flavour, it’s the red colour of the cupcake that attracts kids!! Traditionally, red velvet cake/ cupcake was made using unprocessed cocoa powder, a kind that would impart red tinge to the cake and frosted with ermine (cooked flour frosting). With time the recipe evolved and started using beetroot juice to impart colour. The frosting too evolved and became cream cheese frosting. Cream Cheese Frosting without a doubt goes wonderfully well with the slight tang of red velvet cake, but till is not a very stable frosting to pipe. So, what we have here, is a simplified and fool proof recipe of red velvet cake/ cupcake using food colour and cream cheese frosting. Let us start…

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Red Velvet Cup Cake
Yields10 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
INGREDIENTS FOR THE CUPCAKE (10 SMALL OR 6 MEDIUM)
 65 g All Purpose Flour
 85 g Castor Sugar
 ½ tsp Baking Soda
 3 g Light Cocoa Powder
 Salt – A pinch
 38 g Oil
 70 ml Milk
 ½ tsp Vanilla Essence
 ½ tbsp Vinegar
 Red Colour (Gel/ Liquid) Few Drops, as needed
INGREDIENTS FOR THE FROSTING
 75 g Cream Cheese (Cold from the fridge)
 100 g Whipping Cream (Cold from the fridge)
 3 tbsp Icing Sugar
 ¼ tsp Vanilla Essence
1
  1. Begin by making everyone’s favourite Cream Cheese Frosting that goes beautifully with the Red Velvet Cupcake.
  2. Whisk the cream cheese, icing sugar and vanilla essence together in a bowl until creamy and set aside.
  3. Now whisk the whipping cream in another bowl, till you achieve stiff peaks.
  4. Combine the cream cheese and whipping cream together gently. Rest the frosting covered in the refrigerator till ready to use.
  5. Moving to the cupcake itself, pre-heat the oven to 170 C and prepare your baking tray with liners or individual cups.
  6. Whisk together the milk, oil and vanilla essence.
  7. Sift together the flour, sugar, cocoa powder, salt and baking soda.
  8. In parts begin adding the dry mix to the wet mix, and using the cut and fold method, incorporate 1 into the other, being careful not to overwork the batter.
  9. Add the red colour and mix well.
  10. Add the vinegar as your last ingredient to go into the batter. Whisk gently. The colour will become lighter after you add vinegar, adjust if needed.
  11. Now pour your batter into the cups, till it is 2/3 rd full.
  12. Bake for 15 minutes (for small) or 18-20 minutes (for medium), and check for doneness before removing.
  13. Remove and place on a cooling rack to cool before you proceed to dress your cupcake.
  14. Using the icing tip of your choice in a piping bag, fill the prepared cream cheese frosting and create your own special cupcake!!
  15. You could also reserve some bits of the cake and sprinkle the top with cake crumbs. It looks beautiful!

NOTES
2
  • The recipe can be made into a cake. Baking time will depend on the tin size. Temperature will remain the same.
  • If you don’t have cream cheese, use only whipping cream or buttercream for frosting.
  • Make sure your frosting is chilled and so if your cupcake before frosting.
  • Try to use a weighing scale for accurate measures.
  • The method shown in the video is slightly different from the steps above. Both work perfectly, choose any one and follow.
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Ingredients

INGREDIENTS FOR THE CUPCAKE (10 SMALL OR 6 MEDIUM)
 65 g All Purpose Flour
 85 g Castor Sugar
 ½ tsp Baking Soda
 3 g Light Cocoa Powder
 Salt – A pinch
 38 g Oil
 70 ml Milk
 ½ tsp Vanilla Essence
 ½ tbsp Vinegar
 Red Colour (Gel/ Liquid) Few Drops, as needed
INGREDIENTS FOR THE FROSTING
 75 g Cream Cheese (Cold from the fridge)
 100 g Whipping Cream (Cold from the fridge)
 3 tbsp Icing Sugar
 ¼ tsp Vanilla Essence

Directions

1
  1. Begin by making everyone’s favourite Cream Cheese Frosting that goes beautifully with the Red Velvet Cupcake.
  2. Whisk the cream cheese, icing sugar and vanilla essence together in a bowl until creamy and set aside.
  3. Now whisk the whipping cream in another bowl, till you achieve stiff peaks.
  4. Combine the cream cheese and whipping cream together gently. Rest the frosting covered in the refrigerator till ready to use.
  5. Moving to the cupcake itself, pre-heat the oven to 170 C and prepare your baking tray with liners or individual cups.
  6. Whisk together the milk, oil and vanilla essence.
  7. Sift together the flour, sugar, cocoa powder, salt and baking soda.
  8. In parts begin adding the dry mix to the wet mix, and using the cut and fold method, incorporate 1 into the other, being careful not to overwork the batter.
  9. Add the red colour and mix well.
  10. Add the vinegar as your last ingredient to go into the batter. Whisk gently. The colour will become lighter after you add vinegar, adjust if needed.
  11. Now pour your batter into the cups, till it is 2/3 rd full.
  12. Bake for 15 minutes (for small) or 18-20 minutes (for medium), and check for doneness before removing.
  13. Remove and place on a cooling rack to cool before you proceed to dress your cupcake.
  14. Using the icing tip of your choice in a piping bag, fill the prepared cream cheese frosting and create your own special cupcake!!
  15. You could also reserve some bits of the cake and sprinkle the top with cake crumbs. It looks beautiful!

NOTES
2
  • The recipe can be made into a cake. Baking time will depend on the tin size. Temperature will remain the same.
  • If you don’t have cream cheese, use only whipping cream or buttercream for frosting.
  • Make sure your frosting is chilled and so if your cupcake before frosting.
  • Try to use a weighing scale for accurate measures.
  • The method shown in the video is slightly different from the steps above. Both work perfectly, choose any one and follow.
Red Velvet Cupcake with Cream Cheese Frosting
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Meg's Kitchen

13 thoughts on “Red Velvet Cupcake with Cream Cheese Frosting”

  3. Niketa shah says:

    I tried this in cake form but didn’t get proper red …maybe I used dark coco powder, would this be the reason …but it was super moist and amazing taste .

    Reply

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