- 1
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Preheat oven to 350 degrees F. Paper line a cupcake tin.
- 2
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Aerate the sifted cake flour using a whisk.
- 3
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In a small bowl, whisk together the red food colouring, cocoa powder, and 1/2 teaspoon vanilla extract. If you like a more chocolately red velvet, add another 1-2 tablespoons of cocoa powder.
- 4
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Whisk your cocoa mixture until smooth and even. Set aside.
- 5
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In a measuring cup, stir the salt into the buttermilk. Set aside.
- 6
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In a stand mixer on medium speed, cream the butter and sugar until very light and fluffy, about 5 minutes.
- 7
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Add your egg and beat until well incorporated.
- 8
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Add your cocoa mixture to the butter mixture and beat well to incorporate.
- 9
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This is what the batter looks like with the cocoa mixture mixed in.
- 10
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Add 1/3 of the buttermilk mixture and 1/3 of the flour mixture to your batter. Beat until the ingredients are well incorporated without over beating.
- 11
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Add the remaining 1/2 of the buttermilk mixture and 1/2 of the flour mixture to your batter. Beat until the ingredients are well incorporated without over beating.
- 12
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Add in the rest of the buttermilk mixture and flour mixture to your batter. Beat until the ingredients are well incorporated without over beating. Set aside.
- 13
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In a small bowl, stir together the apple cider vinegar and baking soda.
- 14
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If you don't see fizzing, your baking soda is probably expired and shouldn't be used.
- 15
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Add the vinegar mixture to your batter and mix well.
- 16
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Mix until well incorporated. Don't forget to scrape down the sides and bottom of the bowl.
- 17
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Using an ice cream scoop, divide the batter among the prepared cupcake tin. Batter should fill 2/3 up the cupcake cavities.
- 18
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Bake for 18-20 minutes on the middles oven rack until a toothpick inserted in the center of the cake comes out clean. Don't forget to rotate the pan half way through the baking time for even baking.
- 19
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This is a good time to wash your mixture bowl so that you can chill/freeze the bowl and whisk attachment for preparing the frosting. Whipping cream whips up faster and more stable in a cold bowl. :]
- 20
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Let the cupcakes cool in the pans for 1 hour. Then remove the cupcakes from the pans and let them completely cool on a wire rack. Proceed to make the frosting.
- 21
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In a large bowl, mix together the cream cheese, confectioners' sugar, and 3/4 teaspoon vanilla extract.
- 22
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Whisk until smooth and well mixed. Set aside.
- 23
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In your chilled mixer bowl, whip the whipping cream on medium speed until stiff peaks form. Don't over whip. Over whipped cream can be fixed with a splash of whipping cream and some re-whipping.
- 24
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Done whipping when the cream is stiff which only takes a couple minutes.
- 25
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Gently but thoroughly fold the whipping cream into your cream cheese mixture.
- 26
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It's important that you don't whip or over-fold this mixture. It's a delicate frosting that is sensitive to heat and will fall apart or melt if it is over-worked.
- 27
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Fill a prepared piping bag with your frosting. I used a disposable piping bag with a Wilton 1M tip. Any large tip (I.e. Round, star, or French tips) will do.
- 28
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Pipe a generous swirl on each cooled cupcake.
- 29
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Eat!
- 30
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For a festive touch, you can add some holiday sprinkles.
- 31
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Frosted cupcakes should be refrigerated until time to serve/eat.
Ingredients
57 | Grams Unsalted butter, softened |
150 | Grams Granulated white sugar |
1 | Large egg |
2 | Tablespoons Red food colouring |
1 | Tablespoon Unsweetened cocoa powder |
½ | Teaspoons Pure vanilla extract |
½ | Teaspoons Salt |
½ | Cups Buttermilk |
133 | Grams Cake flour, sifted |
½ | Teaspoons Apple cider vinegar (regular vinegar is fine too) |
½ | Teaspoons Baking soda |
1 | Cup Whipping cream, cold |
130 | Grams Philadelphia cream cheese (full fat), at room temp |
70 | Grams Confectioners' sugar |
¾ | Teaspoons Pure vanilla extract |