Velvet Cupcake

Ali Al-FarsiCuisinier

Ingrédients

• 1 1/4 cups flour, sifted
  1.3 cup
• 1 egg
  1 egg
• 1 cup sugar
  1 cup
• 1/4 cup soft butter
  0.3 cup
• 1/2 cup buttermilk
  0.5 cup
• 1/4 teaspoon baking powder
  0.3 teaspoon
• 1/4 teaspoon salt
  0.3 teaspoon
• 1 tablespoon cocoa powder
  1 tablespoon
• 1/2 teaspoon liquid vanilla
  0.5 teaspoon
• 1 tablespoon red food coloring
  1 tablespoon
• 1/2 teaspoon white vinegar
  0.5 teaspoon
• 1/2 teaspoon baking soda
  0.5 teaspoon
• 5 pieces of cream cheese
  5 piece
• 1 tablespoon soft butter
  1 tablespoon
• 1/2 teaspoon liquid vanilla
  0.5 teaspoon
• 3/4 cup powdered sugar
  0.8 cup

Mesures

1. 1

   In a bowl, combine the flour with the baking powder, salt, and cocoa, and mix with a whisk, then set aside.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
2. 2

   In a bowl, beat the soft butter for about two minutes, then add the sugar and mix for another two minutes until the mixture is white and fluffy.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   2 minutes
3. 3

   Add the egg and vanilla and mix.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   1 minutes
4. 4

   In a cup, combine the buttermilk with the liquid coloring and stir.

   1 minutes
5. 5

   Add the buttermilk mixture alternately with the flour mixture to the butter mixture in three batches, making sure to start and end with the flour.

   Matériel requis:

   Bol de mélange

   2 minutes
6. 6

   In a small cup, combine the vinegar with the baking soda, and when the mixture fizzes, add it to the cake mixture and stir quickly.

   1 minutes
7. 7

   Pour the mixture into cupcake cups and place in the oven on the middle rack at 350°F for 18 to 23 minutes or until a toothpick comes out clean.

   Matériel requis:

   Four

   🍳

   Cupcake Molds

   23 minutes
8. 8

   Once baked, place them on a wire rack and let them cool.

   5 minutes
9. 9

   For the cream cheese frosting, beat the cream cheese and butter until smooth, then add the sugar and liquid vanilla in batches until the sugar dissolves and the mixture is smooth.

   Matériel requis:

   Bol de mélange

   🍳

   Whisk

   5 minutes
10. 10

    Frost the cupcakes with the cream and refrigerate.

    5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques