Red velvet cupcakes

Step 1/7

• ⅜ eggs
• 40 g sugar
• 40 ml vegetable oil

• standing mixer or hand mixer with beaters
• oven

Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.

Step 2/7

• 2 g red food coloring

Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.

Step 3/7

• 40 g all-purpose flour
• ¼ tbsp cocoa powder
• ¼ vanilla bean
• ⅝ tsp baking powder
• salt

• large bowl
• whisk

Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.

Step 4/7

Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.

Step 5/7

• muffin tins
• ice cream scoop
• muffin liners

Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.

Step 6/7

• 60 g cream cheese
• 20 g butter
• 32 g confectioner’s sugar

• standing mixer or hand mixer with beaters

For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.

Step 7/7

• piping bags

Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.

Enjoy your meal!