Chef RV’s Moist Red Velvet Cupcakes with Cream Cheese Frosting

The Ingredients

Here's what you'll need to create these mouthwatering delights:

For the Batter

• 156g all-purpose flour
• 2 tbsp cocoa powder
• 1/2 tsp baking soda
• 1 tsp baking powder
• 169g melted salted butter
• 1 large egg
• 150g sugar
• 177ml double cream
• 1 tbsp vinegar
• Red food coloring, to taste

You can replace the double cream and vinegar with an equal amount of sour cream

For the stable cream cheese frosting:

• 350g cream cheese
• 45g powdered sugar
• 90g salted butter

Optional Add Ons for the Frosting

• 1/4 tsp vanilla
• 2 tbsp liquor of your choice, like Irish Cream

Other Items

12 cupcake liners 8oz ice cream scooper

Let's Get Baking!

Prepare Your Tools and Ingredients

1. Combine the double cream and vinegar in a small jug. Mix and set aside until frothy. Alternatively, use sour cream of the same quantity.
2. Make sure you have all your ingredients and tools ready.
3. Preheat your oven to 350F (180C) and line a muffin tin with 12 cupcake liners.

Create the Batter

1. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and baking powder. This mixture will form the base of your cupcakes.
2. Add the melted butter, sugar, egg, double cream and vinegar, and desired amount of red food coloring. Mixing until a smooth batter forms.
3. Using the 8oz ice cream scooper, fill each cupcake liner about 2/3 full with batter (around 63g each).

Bake and Cool

1. Bake your cupcakes for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Frost Away!

1. For the frosting, beat together the cream cheese, powdered sugar, and salted butter until smooth and creamy. Frost the cooled cupcakes as desired.

Nutritional Information

Based on 12 servings, the nutritional information for each Red Velvet Cupcake (including frosting) is as follows:

• Calories: 378 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Trans Fat: 0g
• Cholesterol: 96mg
• Sodium: 319mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 5g

Note: Nutritional values may vary depending on the ingredients used.

What to Serve with Red Velvet Cupcakes

These scrumptious cupcakes can be enjoyed on their own or paired with a refreshing glass of cold milk, a warm cup of tea, or your favorite coffee. For special occasions, consider adding a side of fresh fruit, like berries, for a touch of elegance.

Tips and Tricks for the Perfect Cupcake

• Sift your cocoa powder to remove any lumps and ensure a smooth, even texture.
• Be careful not to overmix the batter, as this can lead to dense, heavy cupcakes.
• Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
• Allow your cupcakes to cool completely before frosting to prevent melting.

Substitute Suggestions

If you're having trouble finding certain ingredients, here are some substitutes:

• Replace double cream with an equal amount of heavy cream or whipping cream. Alternatively, you can use the same amount of sour cream to replace the cream and vinegar.
• Swap out the red food coloring for beetroot juice, which also adds a natural red hue to the cupcakes.

FAQs

Can I use a different type of vinegar in the recipe?

Yes, you can use white vinegar or apple cider vinegar as a substitute for the vinegar called for in the recipe.

How do I store leftover Red Velvet Cupcakes?

Store your cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. If storing in the fridge, allow the cupcakes to come to room temperature before serving for the best taste and texture.

Can I freeze Red Velvet Cupcakes?

Yes, you can freeze the cupcakes without frosting for up to 3 months. Wrap each cupcake individually in plastic wrap and store them in a resealable freezer bag. Thaw overnight in the refrigerator and frost before serving.

How can I make the cream cheese frosting stiffer for piping?

You can add more powdered sugar to the frosting to achieve a stiffer consistency. Additionally, chilling the frosting in the refrigerator for 30 minutes before piping can help it hold its shape better.

Can I make this recipe vegan?

Yes, you can replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water), use vegan butter in place of regular butter, and swap the double cream for a dairy-free alternative. For the frosting, use vegan cream cheese and vegan butter.