Fruits Stefano Faita Vegetarian

Red Velvet Cupcakes

By In The Kitchen With Stefano Faita


Butter or shortening, if needed, for greasing the pan
1 3/4 cups flour
1/2 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, room temperature
1 1/2 cups sugar
1/2 cup + 2 tbsp. vegetable oil
1 cup red wine
1 tbsp. vanilla
Red sprinkles, for garnishing (optional)

Cream Cheese Frosting
1 (8-ounce) package cream cheese, room temperature
3 tbsp. butter, room temperature
1 cup icing sugar, sifted
1/2 tsp. vanilla
1 tbsp. lemon zest
Pinch salt (optional)


Preheat oven to 350 degrees F. Grease and flour a standard muffin pan or line with muffin liners.

Combine flour, cocoa, baking powder, baking soda and salt. Set aside.

In a large bowl, beat eggs, sugar and oil until well combined. Add red wine and vanilla. Mix to combine. Add flour mixture. Stir just to combine.

Using 2 spoons or an ice cream scoop, fill each prepared muffin cup about 3/4 full.

Bake until cake tester comes out clean, about 20 to 25 minutes. Let cupcakes cool completely before frosting.

Cream Cheese Frosting
With electric mixer, whip cream cheese and butter until fluffy and smooth. Add icing sugar, vanilla, lemon zest and salt. Beat until smooth.

Assembly To add extra frosting to each cupcake: Poke hole in centre of each cupcake with the handle of wooden spoon and then spoon in some frosting.

Add remaining frosting to a piping bag fitted with a medium star tip. Pipe frosting evenly onto each cupcake. Alternatively, spoon frosting on top. Garnish with some red sprinkles, if desired.

Yield: 12 servings.