Red Velvet Cobweb Cupcakes Recipe

Name: Red Velvet Cobweb Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CUPCAKES:; 2 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup buttermilk; 2 tablespoons red liquid food coloring; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 1/2 cups sugar; 2 large eggs; FROSTING:; 1 8-oz. package cream cheese, at room temperature; 1/2 cup (1 stick) unsalted butter, at room temperature; 1 teaspoon vanilla extract; 3 cups confectioners' sugar; 1/2 cup unsweetened cocoa powder; White decorating gel (such as Betty Crocker)

Servings: persons

CUPCAKES:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
2 tablespoons red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs
FROSTING:
1 8-oz. package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
White decorating gel (such as Betty Crocker)

1
Preheat oven to 350u00b0 F. Place paper liners in 2 12-cup muffin tins.
2
Make cupcakes: In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. In a small bowl, whisk together buttermilk, red coloring, vinegar and vanilla. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down sides of bowl. Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry ingredients. Beat until just incorporated.
3
Divide batter evenly among paper liners, filling each about halfway. Bake until a toothpick inserted into center of a cupcake comes out clean, about 25 minutes. Cool in pans on wire rack for 10 minutes, then remove cupcakes from pans to rack to cool completely.
4
Make frosting: In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and butter until creamy, about 3 minutes. Beat in vanilla. Gradually beat in sugar and cocoa powder until well combined.
5
Spread chocolate-cream cheese frosting on cupcakes and arrange on a platter in a tight, circular formation. Use decorating gel to pipe concentric circles, starting with small circle in center and getting larger toward outer edge. Starting in center, drag a toothpick through circles, as though you were making spokes on a wheel, to complete large web design.

2159

kcal

Calories

108

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CUPCAKES:, 2 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and more.

Yes, Red Velvet Cobweb Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cobweb Cupcakes

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