Red Velvet Cupcake and Ice Cream Recipe
red velvet experience with these moist, rich red velvet cupcakes topped with a creamy, tangy cream cheese frosting. Paired with complementary ice cream flavors, this recipe brings together the best of red velvet cake and frozen treats for a dessert everyone will love.
Ingredients
For Red Velvet Cupcakes:
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
- 1/2 tsp white vinegar
For Cream Cheese Frosting:
- 1/2 cup cream cheese softened
- 1/4 cup unsalted butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
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Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a medium bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt by whisking them together. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring.
- Alternate adding the buttermilk and the dry ingredients to the wet ingredients, mixing just until combined after each addition.
- Carefully spoon the red velvet cupcake batter into the prepared cupcake tin, filling each liner about three-quarters full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the red velvet cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
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