Red Velvet Cupcakes
8
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 16 • Difficulty: Easy
Fantastically festive and fun to eat. These tasty cakes are sure to win applause for both taste and eye-appeal. Make sure you have red food colouring on hand.
Ingredients
All-purpose flour
2¼ cup(s)
Table salt
1 tsp(s)
Baking soda
1 tsp(s)
Unsweetened cocoa powder
2 tbsp(s)
1% low-fat buttermilk
1¼ cup(s)
White vinegar
1 tsp(s)
Vanilla extract
2 tsp(s), divided
Sugar
¾ cup(s), granulated
Light butter
¼ cup(s), softened
Raw egg
2 large
Powdered sugar (confectioner's)
1 cup(s)
Neufchâtel cheese
2 tbsp(s), softened
Instructions
1
Preheat oven to 350ºF. Prepare 16 muffin tins with paper muffin liners.
2
In a large bowl, mix together flour, salt, baking soda and cocoa; set aside.
3
In another large bowl, mix together buttermilk, vinegar and 1 teaspoon of vanilla extract; set aside.
4
With an electrical mixer on high speed, cream granulated sugar with butter until light and fluffy. Reduce mixer speed and add eggs, one at a time, until well-incorporated.
5
Add about 1/3 each of flour and buttermilk mixtures to sugar mixture; beat until just combined. Repeat until all of flour and buttermilk mixtures are incorporated; add 1 1/2 ounces of red food colouring and mix well with mixer (do not over beat batter).
6
Fill each muffin tin about 2/3 full with batter.
7
Bake until a toothpick inserted in centre of a cupcake comes out dry, about 25 minutes; cool for 5 minutes in pan and then cool completely on a wire rack.
8
Meanwhile, to make icing, combine powdered sugar, cheese and remaining teaspoon of vanilla in a medium bowl. Beat with an electric mixer until well-combined and creamy. For a looser icing, add 1 to 2 teaspoons of warm water. Ice cooled cupcakes. Yields 1 iced cupcake per serving.
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