A Great Red Velvet Cupcake...Finally! | Cleobuttera
"This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that’s been kissed with cocoa. A cloud of not too-sweet, whipped cream cheese frosting takes it over the top. It’s a winner! Four …..."
INGREDIENTS
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50g (1 3/4oz) semisweet or dark chocolate
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Cup filled with ice or ice pack
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Metal wax seal stamps*
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1 cup (227g/ 8oz) unsalted butter, softened to room temperature
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3 cups (340g) powdered sugar, sift if lumpy
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1/8 teaspoon salt
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12 ounces (340g) cream cheese, cold straight from the fridge (cut into 1-inch pieces)*
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1/2 teaspoon pure vanilla extract (or 1 teaspoon vanilla bean paste or imitation vanilla flavoring)
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2 tablespoons (28g) sour cream, optional*
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1 1/2 cups (180g) all purpose flour
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2 1/2 tablespoons (15g) unsweetened cocoa powder (sift if lumpy)*
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1 teaspoon baking soda
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1/2 teaspoon salt
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3/4 cup (187g) well shaken buttermilk, at room temperature*
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2 teaspoons white vinegar
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1 teaspoon pure vanilla extract (or 2 teaspoons if using imitation vanilla flavoring)
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2 teaspoons red gel food coloring (or 1 1/2 tablespoons liquid red food coloring)*
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3/4 cup (170g/ 6oz) unsalted butter, softened to room temperature
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2 tablespoons (23g) neutral-tasting oil (such as vegetable, sunflower, or corn oil)
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1 cup plus 3 tablespoons (238g) granulated sugar
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2 large eggs, at room temperature
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