Red velvet cupcakes
Ingredients
Cupcakes:
- 3/4 cup (178 milliliters) canola oil
- 1 egg
- 3/4 cup (170 grams) sugar
- 1/2 cup (125 grams) full-fat yogurt
- 1 tablespoon (15 milliliters) red food colouring
- 1/2 teaspoon (3 grams) white vinegar
- 1/2 teaspoon (3 grams) vanilla extract
- 1-1/4 cups (160 grams) all-purpose flour
- 2 teaspoons (10 grams) cocoa powder
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 1/2 teaspoon (3 grams) fine salt
Icing:
- 1 brick (250 grams) cream cheese, room temperature
- 1/2 cup (113 grams) unsalted butter, room temperature
- 2-3 cups (250-400 grams) icing sugar
- 1 teaspoon (5 milliliters) vanilla
- Pinch fine salt
- Garnish (if desired): Edible gold leaf flakes
Directions
Cupcakes:
- Heat oven to 375°F (176°C) and line a 12-cup muffin tin with cupcake liners.
- Beat together oil, egg and sugar in a large bowl until well combined. Scrape down the sides of the bowl and beat in yogurt, food colouring, vinegar and vanilla.
- Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl. Add dry ingredients to wet ingredients and mix until just combined. Divide batter into prepared muffin tin, about two thirds of the way up each cupcake liner.
- Bake until a toothpick inserted into the centre of cupcakes comes out clean, anywhere between 20-28 minutes depending on oven. Transfer to a cooling rack to cool completely.
Icing:
- Beat together cream cheese and butter in a large bowl until smooth. Add icing sugar half a cup (65 grams) at a time until desired consistency. Stir in vanilla and salt. Decorate as desired by either smoothing icing onto cupcakes with an offset pallet knife or by spooning it into a piping bag fitted with a piping tip of your choice and swirling onto cupcakes. If desired, garnish with edible gold leaf flakes.
