Bloody Red Velvet Cupcakes

• Vegetarian

• Produce

  • 1 tsp Lemon, zest
  • 1 12 oz package Raspberries, frozen

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1 tbsp Cocoa powder, unsweetened
  • 1/2 tbsp Food coloring, red
  • 1 1/16 cup Granulated sugar
  • 3 cups Powdered sugar
  • 1/2 tsp Sea salt, fine
  • 1 pinch Sea salt, fine
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Distilled white vinegar
  • 3/4 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 8 oz Cream cheese

Found on thelittleepicurean.com

Ingredients

• 1 1/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 Tbsp unsweetened cocoa powder
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 Tbsp red food coloring (liquid)*
• 1 tsp vanilla extract, or paste
• 1 tsp distilled white vinegar
• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, softened, room temperature
• 1 tsp vanilla extract
• 3 cups powdered sugar, sifted
• pinch fine sea salt
• 12 oz package frozen raspberries
• 5 Tbsp granulated sugar
• 2 tsp lemon juice
• 1 tsp lemon zest

Directions

• Preheat oven to 350 degrees F. Line standard 12-cavity muffin pan with cupcake liners. Set aside. Sift together flour, baking soda, salt, and cocoa powder. Set aside. In the bowl of a stand mixer, beat together sugar and vegetable oil. Add egg. Mix until combined. In a separate bowl, whisk together buttermilk, red coloring, vanilla, and vinegar. Add half of liquid mixture to mixing bowl. Mix on low speed. Add half of sifted dry mixture into mixing bowl. Mix until almost combined. Then add remaining wet ingredients followed by remaining dry mixture. Mix until just combined. Scrape down bowl as needed to ensure thorough mixing. Divide batter among prepared cupcake pan. Bake for 18-20 minutes until toothpick inserted in center of cupcakes comes out clean. Let cool in pan for 5 minutes. Gently remove cupcakes from pan and allow to cool to room temperature on wire racks. Cream Cheese Frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat together cream cheese and butter until smooth. Add vanilla. Add powdered sugar in 1 cup increments. Add pinch of salt. Mix until smooth and fluffy. Raspberry Coulis: In a medium sauce pot, add frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat until sugar has dissolved, raspberries have thawed, and mixture has slightly thickened. Stir occasionally to prevent raspberry sauce from burning along the sides of the pot. Remove from heat. Strain out raspberry seeds. Keep raspberry coulis (sauce) in the fridge until ready to use. Assembly: Once cupcakes are cool, use an small round cookie cutter (or apple corer, melon baller, fat end of piping tip) to punch out a shallow cavity on top of each cupcake. Prepare a piping bag with a medium star top. Place frosting in prepared bag and fill the cupcake cavity about 3/4s full. Drizzle about 2 teaspoons of cooled raspberry coulis over the frosting. Pipe a large rosette to cover the hole. Drizzle additional raspberry coulis over frosted cupcakes. If desired, decorate finished cupcakes with royal icing knives.