today we are making super soft and Incredibly delicious red velvet cupcakes alongside a small
batch of my favorite cream cheese frosting which is the perfect amount for 12 cupcakes so you
want to start off by preheating your oven to 160 degrees celcius fan forced and lining a cupcake tray with
cupcake liners set that aside and let's move on to our cupcakes so start off by sifting together your
dry ingredients so I've got one and a quarter cups of all-purpose flour one and a half tablespoons of
corn flour also known as cornstarch one and a half tablespoons of cocoa powder a quarter teaspoon of
baking soda half a teaspoon of baking powder and a quarter teaspoon of salt and then I'm just using
a whisk to combine that all together you can also use cake flour in replacement of the all-purpose
flour and corn flour Now set that aside for later and in another Bowl you're going to add in three
tablespoons or 43 grams of unsalted butter a third of a cup of unflavored vegetable oil
and 1 cup of white granulated sugar and then using a hand or stand mixer you just want to
cream that together on a medium speed for about two minutes or so until it's light and creamy
okay so that is looking pretty good so that's what it should look like it's much lighter and
creamier in color and now the next thing to do is add in two eggs one at a time mixing
well in between each addition so you want to make sure each egg is well Incorporated
before you add in the next egg so roughly about kind of 10 to 15 seconds between eggs
okay now I'm just giving my bowl a little scrape down just to make sure everything's mixing well
next you want to add in half a tablespoon of vanilla three quarters of a teaspoon of white
vinegar and one and three quarters of a tablespoon of red liquid food coloring and then just mix that
all together until it's well combined okay now the last step is to fold in our dry ingredients with
our buttermilk now to do this I'm going to first add in half of my dry ingredients and gently fold
that into my batter with a spatula until it's almost combined it's okay if you have kind of a
few little bits of unmixed flour now once that's done add in a third of a cup of Buttermilk and
fold that through until just combined followed by the remaining dry ingredients and again folding
that through until just combined by folding in the flour it's going to prevent us from over mixing
the batter and developing too much gluten which we don't want we want nice soft cupcakes and that is
it our batter is all done and now all that's left to do is to distribute it evenly into our cupcake
tray so you want to fill your cupcake liners about half the way up if you fill them all the way up to the top
they're going to rise in the oven and overflow which we don't want you should get exactly 12
cupcakes with this batter now I'm just giving the tray a little shake to even out the batter and one
or two bangs just to get rid of any large air bubbles which may have formed and now these are
going to go into the oven for 18 minutes or until a toothpick comes out clean so my cupcakes are out
of the oven now and they look and smell incredible and now I'm just placing them onto a wire rack to
completely cool now while our cupcakes are cooling let's make the most incredible cream
cheese frosting it is so easy to make so you want to start off by adding half a cup or 112
grams of room temperature unsalted butter to a bowl and using a hand mixer or your stand mixer
whip it until it's light and creamy so this should take about kind of three to four minutes [Music]
okay next you want to add in two and a quarter cups of icing sugar in three batches so add in
about a third first and on a low speed mix until it's combined then add in your next third mix
until it's combined and then add in the last third and mix until combined and you want to scrape down
your bowl every now and then just to make sure everything's mixing well now lastly add in three
quarters of a cup of cold cream cheese now you want to go for the firm type not the spreadable
type and you want to make sure it's cold because this is going to help us achieve a more pipeable
consistency and with that add in three quarters of a teaspoon of vanilla and three quarters of a
tablespoon of fresh lemon juice and then just mix that together until it's nice and smooth you want
to avoid over mixing though because the more you mix the softer your frosting is going to become
so just mix until it's nice and smooth and that is it you should end up with a beautifully smooth not
too soft cream cheese buttercream now to frost my cupcakes I'm using a 1M star tip and I'm placing
it into a Piping Bag which I have pre-cut a hole into and then I'm turning my Piping Bag
over onto my hand to make kind of a space which I'm going to fill with my cream cheese frosting
and now I'm just going to pipe cupcake swirls on the tops of my cupcakes so I'm
just starting on one Edge going around the outer edge of the cupcake and then slowly
bringing the frosting into the middle of the cupcake until it's completely covered
now you can continue to pipe the rest however you like but that is basically it my red velvet
cupcakes with cream cheese frosting is all done these cupcakes are honestly so so soft
and delicious and the cream cheese frosting just goes perfectly with that red velvet
um so soft so flavorful and the combo with the cream cheese frosting is just honestly
the best if you try out this recipe don't forget to leave a review on my
blog I love hearing from you guys and I'll see you in the next video