How to make infused Red Velvet cupcakes

Red Velvet Cupcakes from Scratch – A Batch of 12

Introduction:

Red velvet cupcakes are a delightful treat with their rich, moist crumb and striking red hue. Perfectly balanced with a touch of cocoa and the creaminess of cream cheese frosting, these cupcakes are a crowd-pleaser for any occasion. In this recipe, we’ll make a batch of 12 cupcakes from scratch that will have everyone asking for more!

Ingredients:

For the cupcakes:

• 1 ¼ cups (160g) all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (115g) Noids infused butter, softened
• ¾ cup (150g) granulated sugar - Noids Sugar optional 
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (120ml) buttermilk
• 1 tablespoon red food colouring
• 1 teaspoon white vinegar

For the cream cheese frosting:

• 8 oz (225g) cream cheese, softened
• ¼ cup (60g) Noids Infused butter, softened (regular butter for beginners..)
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract

Instructions:

For the Cupcakes:

1. Preheat the oven: Preheat your oven to 175°C (350°F) and line a 12-cup muffin pan with cupcake liners.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

4. Add egg and vanilla: Beat in the egg until well incorporated, followed by the vanilla extract.

5. Combine wet ingredients: In a small bowl, mix the buttermilk, red food colouring, and white vinegar.

6. Alternate dry and wet ingredients: With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture in two parts. Start and end with the dry ingredients. Mix just until combined.

7. Fill cupcake liners: Divide the batter evenly among the 12 cupcake liners, filling each about ⅔ full.

8. Bake: Bake for 18-20 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting:

1. Beat the cream cheese and butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes.

2. Add powdered sugar and vanilla: Gradually add the powdered sugar, ½ cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and beat until smooth and fluffy.

3. Frost the cupcakes: Once the cupcakes have cooled completely, pipe or spread the cream cheese frosting on top.

Pro Tips:

• Use gel food colouring for a more intense red hue.
• Make sure your ingredients (butter, cream cheese, etc.) are at room temperature for a smoother batter and frosting.

Serving Suggestions: Serve your red velvet cupcakes with a hot cup of coffee or tea, or pack them up for a special celebration. They also make great gifts!

Enjoy your homemade red velvet cupcakes!