RED VELVET CUPCAKES WITH VANILLA SWIRL BUTTERCREAM
For the Cupcakes:
Ingredients:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 tbsp cocoa powder (unsweetened)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup buttermilk (room temp)
1 large egg
1 tsp white vinegar
1 tsp vanilla extract
1 tbsp red food coloring (gel preferred)
Instructions:
1. Preheat oven to 350°F (175°C) and line a cupcake tin with red cupcake liners.
2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk oil, sugar, egg, buttermilk, vinegar, vanilla, and red food coloring until smooth.
4. Gradually add the dry ingredients to the wet, mixing just until combined.
5. Divide batter evenly among liners (about 2/3 full).
6. Bake for 18–20 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting.
For the Vanilla Swirl Buttercream:
Ingredients:
1 cup unsalted butter (softened)
3–3.5 cups powdered sugar (sifted)
2 tsp vanilla extract
2–3 tbsp heavy cream or milk
Pinch of salt
Red gel food coloring (for swirl effect)
Instructions:
1. Beat butter on medium speed until fluffy (about 3 mins).
2. Gradually add powdered sugar, 1 cup at a time.
3. Add vanilla, salt, and cream. Beat until smooth and pipeable.
4. For the swirl effect, use a spatula to line one side of the piping bag with red gel coloring. Add the white buttercream and pipe as normal.
To Decorate:
Pipe tall swirls using a large star tip
Sprinkle with red/white pearls and sprinkles
Add a glittery heart topper or fondant heart
