Red Velvet Cupcakes with Whipped Cream Cheese Frosting

FIFTH red velvet cupcakes recipe I tried and the BEST one! :D

I'm so happy with this recipe. Unlike other red velvet cupcakes, I found this more chocolatey. Not just slightly chocolate.

The frosting is light but you can still taste the cream cheese. The previous red velvet cupcakes used regular cream cheese frosting (not whipped). All of them are runny and too sweet! (Back here in Indonesia, my cooking teacher told me that we can't make the regular ones because of the weather is too hot) But this one is pipe-able and really holds it's shaped. Not to mention, they taste even better!

Give it a try! 

Hershey's Red Velvet Cake

makes 12 cupcakes

1/4 cup unsalted butter, softened

1 egg

1/2 cup buttermilk (buttermilk substitute : just under 1/2 milk + 1/2 tbsp vinegar or lemon juice)

1 cup All-Purpose flour

1/2 tsp salt

1 1/2 tsp vinegar

3/4 cup sugar

1/2 tsp vanilla

1 tbsp red food color (I used oil-based food coloring)

2 1/2 tbsp + 1/2 tsp cocoa powder

3/4 tsp baking soda

Directions

1) Preheat the oven to 350F.

2) Sift together the dry ingredients (cocoa powder, flour and salt).  Set aside.

3) Beat the sugar and butter. Add in the egg and vanilla.

4) Stir together the wet ingredients (food coloring and buttermilk) in a measuring cup. Set aside.

5) Alternatively add the wet and dry ingredients into the sugar/butter/egg batter.

6) Mix in the baking soda first and then the vinegar.

7) Bake for 18-20 minutes. Test for doneness with a toothpick.  If crumbs are sticking to the toothpick, then they are done. They will finishing baking in the cupcake pan from the residual heat for a minute or two.  

Whipped Cream Cheese Frosting 

generously frosts 12 cupcakes and then some :)

1 cup heavy whipping cream (I used Rich's non-dairy whip topping)

1/2 tsp unflavored gelatin or jelly powder

1 tbsp hot water

4 oz cream cheese, softened

1/2 cup sugar (I used powdered sugar)

1/4 tsp vanilla extract

2 tsp sour cream (I used yogurt instead)

Directions

1) Dissolve the gelatin in hot water and set aside.

2) Whip the heavy whipping cream in a chilled bowl with a chilled whisk. Once soft peaks are achieved, add the gelatin mixture. Continue beating until the peaks become stiff. Remove from mixing bowl and set aside.

3) With the uncleaned mixing bowl, add the remaining ingredients and mix until combined.  

4) Fold in the whipping cream until incorporated.

*burp*

 Click here for video.