Bloody Red Velvet Cupcakes
These Bloody Red Velvet Cupcakes combine a beautiful red hue with a rich chocolate flavor and cream cheese frosting, perfect for festive occasions and indulgent treats.
Ingredients
Cupcake Ingredients
- 1.5 cups all-purpose flour Can be substituted with a gluten-free baking blend.
- 1 cup sugar Coconut sugar can be used as a substitute.
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk Can substitute with dairy-free milk and vinegar mixture.
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 2 tablespoons red food coloring Gel food coloring is recommended for better color.
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 oz cream cheese, softened
- 0.5 cups unsalted butter, softened
- 4 cups powdered sugar
Decoration Ingredients
- to taste red icing For drizzling decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix gently until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake for 20-22 minutes or until a toothpick inserted comes out clean.
- Allow the cupcakes to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened cream cheese and unsalted butter until creamy.
- Gradually add powdered sugar until you reach a spreadable consistency.
- Once cupcakes are completely cooled, frost them generously with the cream cheese mixture.
Decoration
- Drizzle red icing on top of the frosted cupcakes for decoration.
Notes
Ensure cupcakes are completely cooled before frosting to prevent melting. You can customize the decorations for different occasions.