dead velvet cupcakes

dead velvet cupcakes
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Red Velvet Cupcakes, AKA Dead Velvet Cupcakes, are the perfect blend of rich cream cheese frosting with a tender, chocolate meets red crumb cupcake! Certainly great anytime of the year, but even more spooky when made for Halloween! 

SPECIFIC TOOLS MEG USES IN THIS RECIPE

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Muffin Tin + liners or nonstick spray

dead velvet cupcakes

Red Velvet Cupcakes, AKA Dead Velvet Cupcakes, are the perfect blend of rich cream cheese frosting with a tender, chocolate meets red crumb cupcake!
Course Dessert
Cuisine Comfort Flavour
Keyword dead velvet cupcakes, Halloween, red velvet cupcakes
Servings 24 cupcakes
Author Cook with Meg

Equipment

  • Muffin tin

Ingredients

DRY INGREDIENTS

  • 1 ⅓ cups all purpose flour or cake flour
  • 2 tbsp cocoa powder
  • 1 ½ tsp baking powder
  • pinch of salt

WET INGREDIENTS

  • ¼ cup unsalted butter softened
  • cup granulated sugar
  • 2 large eggs at room temperature
  • cup vegetable oil or canola oil
  • ½ cup buttermilk- also room temperature Make your own: ½ cup milk + 1 ½ tsp vinegar
  • 1 tsp vanilla
  • ½ tsp white vinegar we are adding this even if you make your own buttermilk above
  • 1 tbsp red food colourinig if you're using gel colouring, use ½ - 1 tsp

FOR THE CREAM CHEESE FROSTING

  • 1 block of softened cream cheese (8 oz, or 250g block)
  • ½ cup butter
  • 2-3 cups powdered sugar
  • 1 tsp vanilla
  • pinch salt

Instructions

MAKE THE CUPCAKES 

  • Preheat the oven to 350F. Line 1 muffin tin with liners.
  • Add the dry ingredients into a bowl and whisk together to remove any lumps then set aside.
  • In the bowl of a stand mixer or separate bowl, cream your butter for about 2 minutes. Start on low then increase the speed. (use the paddle attachment if you’re using a stand mixer).
  • Add sugar then beat for another 2 minutes, stopping to scrape down the sides every 30 seconds or so. 
  • Now let’s add the eggs, one at a time.
  • Add the rest of the wet: oil, buttermilk, vanilla and food colouring. Mix until everything is nice and smooth.
  • Let’s now mix in the dry ingredients and blend for only about 30 seconds total. If you see a few lumps it’s ok, we want these to be super tender. The more you mix, the tougher they become! 
  • Fill your muffin tins about ¾ full and bake about 20 minutes at 350, until a toothpick comes out clean.
  • Make the frosting and pipe or spoon onto cupcakes once they are totally cooled.

MAKE THE FROSTING

  • In a bowl of the stand mixer, or a bowl with electric mixer, cream the softened butter for about 2 minutes. 
  • Add in the cream cheese and continue to mix for about 2 minutes. 
  • Add the vanilla, pinch of salt, and then powdered sugar a bit at a time until the frosting is totally creamy and delicious! 

Want more dinner ideas, AKA din-spiration?

Did you love Dead Velvet Cupcakes? Why not try our Maple Curry Chicken Penne?

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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