Small Batch Red Velvet Cupcakes with Cream Cheese Icing

 

Based on the recipe from the website Dessert for Two. These were very flavorful!

NOTES

1. Makes 4 cupcakes but the original recipe says you can easily double the recipe. You can also make a small single-layer cake using this recipe.

2. For the food coloring, use gel if you can.

3. Use Dutch processed cocoa if possible. The darker the cocoa powder, the better. 

4. Recipe calls for an electric mixer but mixing by hand shouldn't be a problem.

5. Read more about what makes red velvet cake red velvet (hint: food coloring, cocoa, buttermilk, and vinegar).

INGREDIENTS

For the cupcakes:
1/4 cup vegetable oil
1/4 cup sugar
2 Tbls buttermilk
1 egg white
1 tsp red food coloring
1/4 tsp vanilla
1/8 tsp white vinegar
1/3 cup + 1 Tbl flour
2 tsp cocoa powder

1/8 tsp baking soda

1/8 tsp salt

 

For the cream cheese frosting:

3 oz cream cheese, softened

2 Tbl butter, softened
6 Tbls powdered sugar
1/4 tsp vanilla

1 tsp buttermilk

PREPARATION

1. In a cupcake tin, place cupcake liners on the4  corner wells. Preheat the oven to 350.

For the cupcakes: 

2. In a medium bowl, beat together the oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer. (You can use a single beater if you are tight for space.)

3. In a smaller bowl, whisk together the flour, baking soda, salt and cocoa powder.

4. Slowly add the dry ingredients to the wet ingredients, while mixing. 

5. Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

For the icing:

6. When the cupcakes are nearly cool, beat together all icing ingredients using an electric mixer. (Again, use a single beater if you are tight for space.)

7. Frost cooled cupcakes with an offset spatula.

Photo from dessertfortwo.com