Recipe for Red Velvet Cupcakes With Cream Cheese Frosting
This recipe for red velvet cupcakes is sent from dessert heaven. Take one bite and you’ll be on cloud nine!
Ingredients
Red Velvet Cupcake
- 1 cup Calcar UHT Milk
- 1 ½ cups ChiffonAide Cake Oil
- 2 pcs Whole Egg
- 1 ½ cup White Sugar
- 1 tsp. HICOA Premium Cocoa Powder optional if using Red Velvet Emulco
- 1 tsp. Salt
- 2 ½ cup All-Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Distilled White Vinegar optional if using Red Velvet Emulco
- 2 tbsp. Red Velvet Emulco Flavor and Color
- 1 tsp. Emulco Vanilla Flavor
Cream Cheese Frosting
- 250 g Royal Victoria Cream Cheese
- 100 g Magic Whizk Instant Whipping Cream
- 30 g Water
- 1 tsp. Emulco Vanilla Flavor
Instructions
Red Velvet Cupcake
- Preheat the oven to 350°F. Line 2 x 8-inch round pan with parchment papers.
- In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and HICOA cocoa powder.1 ½ cup White Sugar, 1 tsp. Salt, 2 ½ cup All-Purpose Flour, 1 tsp. Baking Soda, 1 tsp. HICOA Premium Cocoa Powder
- In a large bowl, gently beat together the ChiffonAide, Calcar, eggs, Red Velvet Emulco, vinegar, and vanilla with a handheld electric mixer.1 ½ cups ChiffonAide Cake Oil, 2 pcs Whole Egg, 1 tsp. Distilled White Vinegar, 2 tbsp. Red Velvet Emulco Flavor and Color, 1 tsp. Emulco Vanilla Flavor
- Divide the batter evenly into the two pans until about 2/3 filled. Bake in the oven at 350°F for about 20 to 25 minutes.
- Test the cakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting
- Use an electric beater to beat the Magic Whizk instant whipping cream, for 2 minutes.100 g Magic Whizk Instant Whipping Cream
- Then, add water and continue mixing.30 g Water
- Add the cream cheese and vanilla essence until smooth.250 g Royal Victoria Cream Cheese, 1 tsp. Emulco Vanilla Flavor
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