
Red Velvet Cupcakes
Mary's Kitchen Crush - "Appy to be Nominated"
20
Prep Time (minutes)
80
Cook Time (minutes)
12
ServingsIngredients
Red Velvet Cupcakes
- ¾ cup (178ml) canola oil
- 1 egg
- ¾ cup (170g) sugar
- ½ cup (125g) full-fat yogurt
- 1 tablespoon (15ml) red food colouring
- ½ teaspoon (3g) white vinegar
- ½ teaspoon (3g) vanilla
- 1¼ cups (160g) flour
- 2 teaspoons (10g) cocoa powder
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) fine salt
Icing
- 1 brick (250 g) cream cheese, room temperature
- ½ cup (113g) unsalted butter, room temperature
- 2 to 3 cups (250-400g) icing sugar
- 1 teaspoon (5ml) vanilla
- Pinch fine salt
Steps
Red Velvet Cupcakes
- Heat oven to 375F (176C) and line a 12-cup muffin tin with cupcake liners.
- Beat together oil, egg and sugar in a large bowl until well combined. Scrape down the sides of the bowl and beat in yogurt, food colouring, vinegar and vanilla.
- Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Add dry ingredients to wet; mix just until combined.
- Divide batter into prepared muffin tin.
- Bake until a toothpick inserted into the centre of cupcakes comes out clean, about 24 to 28 minutes.
- Transfer to a cooling rack to cool completely.
Icing
- Beat together cream cheese and butter in a large bowl until smooth.
- Add icing sugar ½ cup (65g) at a time until desired consistency.
- Stir in vanilla and salt.
- Decorate as desired by either smoothing icing onto cupcakes with an offset pallet knife or by spooning it into a piping bag fitted with a piping tip of your choice and swirling onto cupcakes.