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Red Velvet Cupcakes

let’s create a detailed and engaging article for these Red Velvet Cupcakes, 

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

For the cupcakes:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 Tbsp. cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. kosher salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 3 large eggs, at room temperature
  • 2 Tbsp. (1 oz.) red food coloring
  • 1 tsp. white distilled vinegar
  • 2 tsp. pure vanilla extract

For the cream cheese-mascarpone frosting:

  • 8 oz. cream cheese, softened
  • 8 oz. mascarpone cheese
  • 1/2 cup heavy cream, plus 1 tbsp. more if needed
  • 4 cups sifted powdered sugar
  • 1 cup (2 sticks) butter
  • 2 tsp. pure vanilla extract

These quantities are perfect.

It is important to respect the measurements.

Instructions

Let’s break down the process of making these Red Velvet Cupcakes into easy-to-follow steps. I’ll guide you through each stage, ensuring a stress-free and enjoyable baking experience.

Make the Cupcakes:

Step 1: Preheat and Prepare. Heat the oven to 350°F (175°C) and line two muffin tins with cupcake liners.

Step 2: Sift Dry Ingredients. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

Step 3: Whisk Wet Ingredients. In another large bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.

Step 4: Combine Wet and Dry. Using a stand mixer or in a large bowl using a hand mixer, stir the dry ingredients into the wet ingredients until just combined and the batter is smooth.

Step 5: Fill Cupcake Liners. Scoop or pour the batter into the muffin tin cups until they are three-fourths of the way full, making sure not to overfill.

Step 6: Bake. Bake for about 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Step 7: Cool. Let the cupcakes cool completely in the muffin tins.

Make the Cream Cheese-Mascarpone Frosting:

Step 1: Beat Butter, Cream Cheese, and Mascarpone. In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, mix together the softened butter, cream cheese, and mascarpone cheese until combined.

Step 2: Add Heavy Cream. Stir in the heavy cream, being sure not to overmix (or it will curdle).

Step 3: Gradually Add Powdered Sugar. Slowly add the sifted powdered sugar on low speed until incorporated. Increase the speed to high and mix until light and fluffy, pausing to scrape down the sides of the bowl with a rubber spatula occasionally, about 5 minutes.  

 

 

Step 4: Add Vanilla. Reduce the mixer speed to low to add the vanilla extract, then return to high and mix briefly, scraping down the bowl as needed, until fluffy.

Frost the Cupcakes:

Step 1: Frost Cupcakes. Once the cupcakes are completely cool, frost them using a pastry bag with a large tip or an icing spatula.

 

These steps are very easy to follow.

Find it online: https://cookupjoy.com/red-velvet-cupcakes/