This recipe modified based on Vegan Red Velvet Cupcake with addition of egg and butter. The texture was so soft and fluffy. Taste was good too. The bright red cupcakes looks gorgeous and luxurious when in contra with white cream cheese topping. I should bake this as Valentines Day special for my lovely husband!
As I mentioned earlier in previous post, Unsweetened cocoa powder was substituted with 3 tbsp unsweetened cocoa powder plus a pinch of baking soda. Buttermilk function to have more crumbier and moist cake. Its a perfect bake. I just love it!
Ingredients :
Cupcakes
- 1 1/4 Cup All purpose flour
- 1 tbsp Dutch processed cocoa powder
- 1/4 Cup Butter
- 3/4 Cup Sugar
- 1 Large egg
- 1/2 tsp Vanilla Extract
- 1/2 Cup buttermilk
- Red Food coloring
- 1/2 tsp Distilled white vinegar
- 1/4 tsp baking soda
Cream Cheese Frosting
- 8 oz Cream cheese at room temperature
- 1/2 tsp Vanilla extract
- 1/2 cup Icing sugar
- 160 ml Cold heavy whipping cream
Baking method:
- Preheat oven to 175 degree C and line muffin tins with paper cups.
- Whisk flour and cocoa powder in a bowl.
- Beat butter and sugar till light and fluffy.
- Add vanilla extract followed by an egg and continue to beat until incorporated.
- Whisk buttermilk with red food coloring.
- Fold in flour alternatively with buttermilk in three batches.
- In a spoon, combine baking soda and vinegar to fizz and quickly add into the batter.
- Fill the muffin tins to 3/4 cup full and bake for 20 minutes.
- Once baked, cool the cupcakes in a wire rack for 30 minutes.
- Frost with cream cheese mixture. Refer the method here.
Yield 12 cupcakes.
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