Today I decided to make these delicious Red Velvet Cupcakes with Cream Cheese Frosting, as per a request from a previous post. These cupcakes were probably one of the better red velvet cupcakes recipes I've made so far. However, a few modifications were needed to make them.
For instance, I made buttermilk by combining 1/2 cup of 2% milk with 1/2 tsp of white vinegar and let it sit for about 10 minutes before adding it to the mixture. You could also use 1/2 tsp of lemon juice, but I didn't have any on hand at the time. Also, I ended up using olive oil instead of canola oil, however, I would stick with canola oil if you can, as I found it may have sunk the fluffiness of the cupcakes a bit.
As for the full-fat sour cream, I ended up using 18% and it worked out fairly well. As for the red food colouring, I would recommend using liquid rather than gel, as the proportions won't translate in the same way otherwise.
As for the frosting, I ended up using 9oz of cream cheese, 2.5oz of butter, and 3.5 cups of icing sugar, which provided me with enough frosting for 15-16 cupcakes. However, the recipe ended up making 14 cupcakes in total. Also, for frosting the cupcakes I used a piping bag with a Wilton star tip and it worked out fairly well. I then topped off each cupcake with some heart shaped sprinkles and voila!
Overall, this recipe turned out fairly well, however, make sure to try out a few of the tips and tricks recommended above. Happy baking and feel free to let me know which recipe you'd like to see me make next and I'll make sure to check it out :)
Here is the link to the recipe: bakerbynature.com
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