Red Velvet Cupcake

This cupcake recipe comes from Jamie Oliver’s cookbook . I think the cupcake turns out pretty good , although it could be a little bit more moist than how it turned out . Don’t get me wrong , they’re not dry , but i just have a high expectation i guess . It could have been the butter that’s being used in the recipe , maybe if i replaced that with vegetable oil , it would make a difference . The recipe also calls for buttermilk , which supposed to make it moist . In Paula Deen’s recipe , it calls for vegetable oil instead of butter . After all , she is the queen of southern cooking . The part that i like about Jamie’s recipe , that it makes 12 cupcakes , which is perfect for me , i don’t need 24 cupcakes for my little family . We wouldn’t be able to finish 24 cupcakes !!! So portion control is really good with his recipe .

I will share the recipe still anyway

Direction : 

1/2 stick of unsalted butter , room temperature

3/4 cup of sugar

1 tsp. of vanilla extract

1 large egg

1/2 cup of buttermilk

1 1/4 cup of flour

2 heaping tbsp. of cocoa powder

food coloring , red , if using

1 1/2 tsp. of white vinegar

1/2 tsp. of baking soda

In a large bowl , mix flour with cocoa powder , set aside . In a large bowl , mix butter and sugar , until light and fluffy . Then add egg and vanilla extract , mix well . Add food coloring if using , if not add half of the flour cocoa mixture and half the buttermilk , continue with another half of flour and half of buttermilk . Mix well . In a small bowl , mix the baking soda and the vinegar , pour into the batter . Stir well . Pour the batter into 12 cupcakes liner , and bake at 350 F for about 20 minutes or less , check by inserting toothpick . If it’s clean then the cupcakes are done .

For the cream cheese frosting :

1/2 stick of unsalted butter , room temperature

3/4 of 8 oz cream cheese , room temperature

juice from 1 lemon

1 cup of powdered sugar

vanilla extract

Mix all ingredients well together . Then spread on top of the cupcakes .