This person shared a recipe to prepare red velvet cheesecakes. At first, they mixed the dry ingredients consisting of flour, salt, cocoa powder and sugar. They sifted the ingredients together to ensure there were no lumps. Afterwards, they mixed butter, egg, sugar, vegetable oil, buttermilk and vinegar together in a bowl using a hand blender. They added the dry ingredients into the mixture and thoroughly mixed the batter to ensure consistency. Later they added one teaspoon of red food coloring gel and blended it with the batter before putting it into a cupcake tray and baking it in the oven. On the other hand, they prepared the frosting by mixing butter and cream cheese using the blender until it became smooth and put it in a piping bag before decorating it on top of red velvet cupcakes.
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00:00These perfect red velvet cupcakes have a soft crumb, moist texture, hint of chocolate, and a gorgeous bright red color.
00:13Topped with this luscious cream cheese frosting, they're loaded with real red velvet flavor.
00:20You will agree that these are the best.
00:23This recipe moves fast, so make sure you begin by preheating your oven to 350 degrees Fahrenheit.
00:30In a bowl add 2 1⁄2 cups of flour, 1⁄2 teaspoon of salt, 2 tablespoons of cocoa powder, and 1 teaspoon of baking soda.
00:42Whisk together to combine.
00:45Then sift your dry ingredients to remove any lumps.
00:50Set it aside.
00:52In a separate large bowl add 1 stick of butter that has been softened at room temperature,
01:03and 1 1⁄2 cups of sugar.
01:07Use an electric mixer and beat together for a few minutes until sugar is fluffy and the mixture looks like powder.
01:24Mix in 2 eggs, adding them one at a time and beating well to incorporate between each addition.
01:37Add 2 teaspoons of vanilla extract and mix it in.
01:43With the mixer on, gradually add 3⁄4 cup of oil and mix on medium speed until well incorporated.
01:56Stir 1 teaspoon of vinegar into 1 cup of buttermilk,
02:06then mix it into the batter on medium speed until incorporated.
02:13The buttermilk helps activate the baking soda and adds moisture, flavor, and keeps the cupcakes light and fluffy.
02:24At this point add the flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain.
02:37Don't forget to scrape down the bowl as needed.
02:41The signature red color of the cupcakes is what makes red velvet desserts so famous.
02:48Add 1 to 2 teaspoons of red food coloring gel and mix just until you obtain a homogenous consistency.
03:10Line your muffin pan and use an ice cream scoop with the trigger release to even portion your batter into the muffin liners.
03:20Fill each line 3⁄4 of the way full.
03:27You'll have enough batter for about 20 cupcakes.
03:30When done, place in the oven and bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
03:41Don't open your oven before the baking time is up or the cupcakes may sink in the middle.
03:52In a medium bowl, beat 12 ounces of cream cheese that has been softened at room temperature.
03:59Add 12 ounces of softened butter and beat until smooth and combined, scraping down the bowl.
04:07The key to making luscious bakery style frosting at home is soft cream cheese and butter.
04:14You'll want to leave both of these ingredients out on the counter as soon as you start making your cupcakes, at least 45 minutes before making your cream cheese frosting.
04:26You want them to be soft but firm.
04:30Add 1 teaspoon of vanilla extract and half a teaspoon of salt. Mix to combine.
04:40Now add 3 1⁄2 cups of powdered sugar and mix on low speed until incorporated.
04:48The cream cheese frosting can be made in advance and stored in the fridge for up to 3 days.
04:55Bring it to room temperature and give it a good mix before use.
04:59I do not suggest freezing the frosting.
05:04Your cream cheese frosting is ready.
05:07Place it in the fridge until ready to use.
05:10At this point, our red velvet cupcakes are baked to perfection and my house smells amazing.
05:18These cupcakes need to cool completely before frosting.
05:23Attempting to frost hot or even warm cupcakes will not work.
05:29The frosting will melt on top of your cupcakes.
05:33Let them sit in the pan for 5 minutes then gently remove them and place them on a wire rack to cool completely.
05:41They should take about 20-30 minutes to come to room temperature.
05:46When you're ready to assemble them, take a piping bag and fit it with a nozzle.
05:52A round nozzle is classic but I love rosettes and that's what we're doing today.
05:59You can use any piping tip you'd like or simply spread the frosting with a butter knife.
06:05You don't have to be fancy at all.
06:07They're going to look amazing and taste delicious no matter how you decorate them.
06:22Let's do a taste testing.
06:39I'm going to slice it in half just to show you how moist these cupcakes are.
06:45They actually stay moist for several days so it's perfect for a make-ahead dessert.
06:51Just store them in the fridge.
06:53Oh my god, they are melting in my mouth.
06:57Super delicious.
07:00I can't wait for you to try these red velvet cupcakes.
07:04And of course, it's always the best when it's homemade.
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