Red Velvet Cream Cheese Cupcake
Ingredients:
- Flour - 150gm
- Baking soda - 1/2tsp
- Baking Powder - 1/2tsp
- Salt - 1/4tsp
- Castor Sugar - 150gm
- Amul Butter - 55gm
- Vanilla Essence - 1tsp
- Light Cocoa Powder - 1tbsp
- Red Food Colouring - 1tbsp
- Red Velvet Emulsion - 1tsp
- Buttermilk - 1cup (1/4+ cup curd +3/4 cup milk)
Method:
- Preheat oven at 180c. Line the muffin tin with paper liners.
- Mix milk and curd to make Buttermilk. Keep it for 5mins.
- In a bowl, whisk together Flour, Baking Soda, Baking Powder and Salt.
- In a bowl beat together Butter and Sugar until light. Add Vanilla Essence.
- Sift in the Cocoa Powder, add in Red Food Colouring and mix everything until well combined on low speed.
- Gradually add half of the Flour mixture followed by half of the Buttermilk. Mix well. Add half of the remaining Flour mixture and all of the buttermilk
- Add the last batch of the Flour mixture.
- Divide batter evenly into prepared muffin cups. Bake for 15minutes.
- Turn cupcakes out into a wire rack to cool before frosting.
Cream Cheese Frosting
- Cream Cheese or Mascarpone Cheese - 225gm
- Vanilla Essence - 1tsp
- Icing Sugar sifted - 1 cup (115gm)
- Whipped Cream - 2 cups (240gm)
- Corn Flour - 1tbsp
Method:
- In a large bowl, beat the cream cheese or mascarpone cheese until smooth
- Add the Vanilla and Icing Sugar and beat until smooth.
- Gradually add cream and whip until the frosting is thick.
- Add more Sugar or Cream as needed to get the right consistency
Why Red Velvet Cream Cheese Cupcake?
Treat yourself to a delicious Red Velvet Cream Cheese Cupcake, featuring a moist and flavorful red velvet base topped with rich, tangy cream cheese frosting. Perfect for any occasion, these cupcakes offer the ideal balance of sweetness and creaminess in every bite.
Our Red Velvet Cream Cheese Cupcake recipe brings together the best of red velvet and cream cheese frosting for a perfect, melt-in-your-mouth treat that’s ideal for any occasion.