Makes 12 cupcakes
YouTube instructional video is at the bottom.
What you’ll need
All-Purpose Flour
Sugar
Unsalted Butter (Room Temp)
Sweetened or Unsweetened Cocoa Powder
Baking Powder
Baking Soda
1 Large Egg (Room Temp)
Buttermilk (Room Temp)
Vegetable or canola oil
Vanilla Extract
Vinegar
Gel Paste Red Food Coloring
For Cupcake frosting
Confectioners Sugar
Cream Cheese
Tools you’ll need
Cupcake pan (Makes 12 mini cupcakes)
1 piping bag
Wilton # 1M tip with larger coupler or Wilton number #12 tip with medium coupler
Preparation of ingredients
Step 1-Add 1 1/4 Cups All-purpose flour, 1/2 Teaspoon baking powder and 1/8 Cup Sweetened or Unsweetened Cocoa. Sift all ingredients into a large bowl and stir.
Step 2- In a separate bowl Add 1/2 Cup Buttermilk (Room Temp) 1 teaspoon Vanilla extract and 1 Teaspoon Gel Paste Red Food coloring. Mix until well combined.
Step 3- Add 1/2 stick unsalted butter, 1/8 cup vegetable or canola oil and 3/4 Cup Sugar. Mix all ingredients on high speed for 5 minutes. Don’t forget to scrape down the sides of your mixing bowl.
Step 4- Add 1 large egg (Room temp) and mix until well combined.
***Add Cupcake liners into cupcake pan***
***Preheat oven to 325 degrees***
***Alternate your red buttermilk and all-purpose flour mixture into your batter into 2 separate intervals***
Step 5- Add half of your All-purpose flour mixture and half of your red buttermilk. Mix all ingredients together until well combined.
Step 6- Add 2nd half of your All-purpose flour mixture and 2nd half of your red buttermilk. Mix all ingredients together until well combined
Secret Step
Step 7- In a small bowl add 1/2 teaspoon baking soda and 1/2 teaspoon vinegar. Add into cake batter right away and mix all ingredients together until well combined.
Step 8- Add 4 Tablespoons of Cake batter into each individual Cupcake holder on the cupcake pan. You should have 12 cupcakes. If you have any extra batter left add it into each cupcake holder as evenly as possible.
Step 9- Place into a preheated 325-degree oven and bake for 20 minutes.
Step 10- Once done baking remove Cupcakes out of oven. Insert a toothpick in the middle of each Cupcake and it should come out clean. If not quickly place both pans back into to the oven and bake for an additional 2 to 3 minutes. Let cupcakes cool completely before frosting.
Step 11- Using a fork, poke 4 holes into the top of each cupcake resembling a square. Take the fork and dig out the insides of each cupcake.
Making the Cream Cheese Frosting
Step 12-Add 1 Stick Unsalted butter (Room temp) and 4 ounces of cold cream cheese. Mix all ingredients together until well combined.
Step 13- Add 2 3/4 Cups confectioners’ sugar and 1 teaspoon vanilla extract. Mix on medium speed for 2 minutes.
Filling and decorating your cupcakes
Step 14- Add large coupler into piping bag. Make sure the bag fits on to the coupler.
Step 15- Add Cream cheese frosting into the piping bag.
Step 16-Fill each cupcake with the cream cheese frosting.
Step 17- Add Wilton #1M tip and screw into place using the coupler nut.
Step 18- Pipe out cream cheese frosting on top of each cupcake in a circular motion.
Serve whenever you’re ready and enjoy!
YouTube instructional video
