Black Velvet Cupcakes
A twist on the classic red velevet cake, these cucpakes are made with black food coloring, topped with a whipped cream cheese frosting and decorated for Halloween!
Servings: 18 cupcakes
Cost: $20
Equipment
- Electric Mixer
- Cupcake Tin
- Cupcake Wrappers
- Sprinkles
Ingredients
Black Velvet Cupcakes
- 8 tbsp butter room temperature and soft
- 1 1/2 cups granulated sugar
- 2 1/4 cup cake flour this is different from all-purpose flour so make sure you use cake flour.
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
- 2 tbsp black food coloring or more!
Cream Cheese Frosting
- 16 tbsp unslted butter sofetned and cut into chunks. MUST be soft.
- 4 cups powdered sugar
- 1 pound cream cheese softened MUST be soft
- 1 1/2 teaspoon vanilla extract
- 3 tbsp black food coloring more if needed
Instructions
Black Velvet Cupcakes
- Preheat the oven to 350 degrees
- Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
- In another bowl combine the flour, salt and baking soda, baking powder, cocoa powder set aside.
- With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
- Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
- Add black food coloring and beat on low until everything is incorporated.
- Scoop into prepared cupcake tins 2/3 of the way full.
- Bake for 12 to 15 minutes. Check on them after 12 minutes, add more time if needed.
Black Velvet Whipped Cream Cheese Frosting
- With an electric mixer, beat the butter and sugar on medium speed until whipped about 2 minutes.
- Add in the cream cheese and beat on high. Scrape the sides and bottom of the bowl.
- Add in the food coloring one tablespoon at a time and continue until you get the color you want.
- Add the vanilla extract and continue to beat until the frosting is light and fluffy.
- Add to a piping bag and frost the top of each cooled cupcake.
Nutrition
Calories: 429kcal | Carbohydrates: 57g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 349mg | Potassium: 122mg | Fiber: 1g | Sugar: 44g | Vitamin A: 548IU | Calcium: 61mg | Iron: 1mg
