Ingredients
Scale
For the Red Velvet Cupcakes:
- 1 c. sour milk (made with 1 Tbsp. raw apple cider vinegar and enough whole milk to make 1 c.)
- 2 1/2 c. cake flour (lightly spooned into measuring cup and leveled off with a knife)
- 1 1/2 . granulated sugar
- 1 tsp. sea salt
- 1 tsp. baking soda
- 1 Tbsp. cocoa powder
- 2 large eggs, room temperature
- 1 1/2 c. vegetable oil
- 1/2 Tbsp. neon pink food coloring
- 1 tsp. vanilla extract
- 1 tsp. raw apple cider vinegar
For the Fresh Raspberry Buttercream:
- 1/2 c. fresh raspberries
- 1 1/2 c. unsalted butter (3 sticks), softened
- 6 c. powdered sugar
- 1/4 tsp. sea salt
- 1 1/2 tsp. vanilla extract
For the White Chocolate Drizzle:
- 4 oz. white chocolate baking bar, broken up
- 1 tsp. coconut oil
- Valentine’s Day sprinkles
Instructions
- Make your sour milk by adding 1 Tbsp. of raw apple cider vinegar to a measuring cup and adding enough whole milk to make 1 cup. Stir and allow to sit 15 minutes.
- Preheat oven to 350 degrees and line two cupcake pans with 24 cupcake liners.
- In a medium bowl, add cake flour being mindful to lightly spoon it into the measuring cup and level it off with a knife. (Dipping your measuring cup into the flour bin will press in too much flour and you’ll end up with dense cupcakes.)
- Add the sugar, salt, baking soda, and cocoa powder and whisk together.
- In a large bowl, lightly beat the eggs. Then add the rest of the wet ingredients and whisk until well combined.
- Dump in the dry ingredients and whisk for 2 minutes until batter is smooth.
- Scoop using a size 20 cupcake scoop, or a scant 1/4 cup, into each cupcake liner.
- Bake for 20 to 25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely.
- Make the white chocolate drizzle. Microwave white chocolate and coconut oil for 1 minute and stir. Microwave another 30 seconds and stir again until smooth. Set aside while you make the buttercream. (If the drizzle firms up before you’re ready to use it, pop it in the microwave for 15 seconds and stir)
- Puree raspberries for the buttercream. I use an immersion blender.
- In a stand mixer, beat butter for 30 seconds. Then, beat in 2 cups powdered sugar.
- Beat in raspberry puree, vanilla, and salt.
- Beat in 4 more cups powdered sugar 2 cups at a time.
- Scrape down the bowl and beat for 3 minutes until light and fluffy.
- Pipe frosting onto cupcakes, drizzle with white chocolate, and sprinkle on the sprinkles.
Notes
For an allergen friendly cupcake, use this chocolate cupcake recipe as your base and add the coloring as directed in the instructions. Please note that the gluten and egg free chocolate cupcake recipe only makes 12 cupcakes.
