Red Velvet Cupcakes
Ingredients
Cupcakes
-
2
cups
flour
-
½
cup
cornstarch
-
¼
cup
unsweetened cocoa powder
-
1
teaspoon
salt
-
1
cup
sugar
-
1½
cups
canola oil
-
2
large
eggs (at room temperature)
-
2
teaspoons
vanilla extract
-
2
teaspoons
rose water
-
2-4
teaspoons
red food coloring
-
¾
cup
buttermilk
-
1½
teaspoons
baking soda
-
2
teaspoons
white vinegar
-
4
ounces
bittersweet chocolate (chopped)
Frosting
-
8
ounces
cream cheese (softened)
-
½
cup
salted butter (softened)
-
2
cups
powdered sugar
-
1
vanilla bean
seeds removed
-
2
teaspoons
rose water
-
1-2
tablespoons
heavy cream
Instructions
- Preheat the oven to 350°F and line muffin tins with paper liners.
- Whisk together flour, cornstarch, cocoa powder, and salt.
- In a mixer, combine sugar and oil, then add eggs one at a time, mixing well.
- Incorporate food coloring, vanilla, and rose water into the mixture.
- Alternate adding flour mixture and buttermilk, mixing well after each addition.
- Combine baking soda and vinegar in a small bowl, then add to the batter and mix until combined.
- Stir in the chopped chocolate.
- Divide the batter among the muffin tins, filling each three-quarters full.
- Bake for 20 minutes or until a toothpick comes out clean, then cool on a wire rack.
- For the frosting, beat together cream cheese and butter until smooth, then gradually add powdered sugar, vanilla seeds, and rose water.
- Add heavy cream to achieve desired consistency.
- Once cupcakes are cool, frost with cream cheese frosting and decorate with roses if desired.
Nutrition Facts (estimated)
Servings
24 cupcakes
Calories
434
Total fat
24g
Total carbohydrates
54g
Total protein
5g
Sodium
300mg
Cholesterol
50mg
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