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The Lighting Mcqueen Red Velvet Cupcake


1 1/4 cups sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoons regular unsweetened or Dutch-processed cocoa powder
1/4 cup  unsalted butter, at room temperature
3/4 cups  granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup  buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

In a large bowl whisk or sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12  muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 – 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting:

8 ounces cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup  confectioners’ (icing or powdered) sugar, sifted
2/3 cup  cold heavy whipping cream (35-40% butterfat content)

Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

*I got a three reasons why I made this cupcake first I got the inspiration  from one of my best friend who posted in FB that she wanted to make it; second my son wanted to make a cupcake then third Red Velvet cupcake really intrigue me. So why not make it, I found the best website for this recipe from the  Joy of Baking.com. My son and I had a lot fun making it, I hope you will too. enJOY!!!

Source: Joy of Baking