Ingredients
Buttermilk
- 0.4 cups milk
- 0.5 ounces white wine vinegar
Cupcake
- 0.8 cups sugar
- 2 st eggs
- 0.25 ounces vanilla sugar
- 0.7 cups butter
- 1.8 cups flour
- 0.4 cups cacao
- 0.25 ounces baking powder
- 1 ounce red baking color
Frosting
- 0.6 cups cream cheese
- 0.2 cups butter (room temperature)
- 1.5 cups icing sugar
- 0.25 ounces vanilla sugar
Red velvet cupcakes
Red velvet cupcakes with cream cheese frosting.
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Prepare the buttermilk by mixing the milk and vinegar. Let it rest for 15 minutes.
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Set oven to 200℃ (392°F).
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Assemble your assistent with whisk bowl and balloon whisks.
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Whisk egg, sugar and vanilla sugar to a fluffy batter.
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Mix the buttermilk with the red color and add to the batter.
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Mix all dry ingrediencies and add to the batter.
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Pour the batter info 12 cup cake forms. (fill 2/3 of the form)
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Bake in the oven for 12-16 minutes. Let cool down
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Assemble the assistent with whisk bowl and cockie whisks.
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Add all ingrediencies for the frosting and whisk.
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Decorate the cup cakes with the frosting and serve.
