Red Velvet Cupcakes with Cream Cheese Frosting
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Made in the same tin and oven as the vanilla cupcakes, but with a whisked oil-and-buttermilk batter tinted red and flavoured with cocoa and vinegar instead of a creamed butter cake. Topped with tangy cream cheese frosting.
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Method
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Free sugars
28.9 g per serving
57.8 % of the 50 g daily maximum · 115.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 12-hole muffin tin lined with paper cases
- 2 large bowls
- balloon whisk
- stand mixer or electric hand whisk
- piping bag with a large star nozzle
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 377 kcal |
| Protein | 3.5 g |
| Carbohydrate | 41.6 g |
| of which sugars | 30.1 g |
| of which free sugars | 28.9 g |
| Fat | 22.4 g |
| of which saturates | 8.5 g |
| Fibre | 0.5 g |
| Salt | 0.51 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
