Name: Red Velvet Cupcake with a Tall Crown
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 people
Ingredients: ¾ cup sugar; ½ cup unsalted butter softened; ¼ cup light brown sugar firmly packed; 2 eggs room temperature; 1 tablespoon red food dye; 1 ½ teaspoons vanilla extract; ½ cup sour cream; ¼ cup water; 1 ¼ cups cake flour; ¼ cup cocoa powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ¾ cups mini white chocolate chips; 2 ¾ cups cream cheese room temp; 17 ½ tablespoons unsalted butter room temp (2 sticks + 1 ½ tablespoons); 2 cups powdered sugar; 2 tablespoons lemon juice; ¼ cups strawberry jam homemade or store-bought; 1 drop red food coloring optional

Set out sugar, unsalted butter softened, and light brown sugar firmly packed before you start Red Velvet Cupcake with a Tall Crown. The batch is written for 12 people.

Count on 20 minutes of prep, 20 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

¾ cup sugar
½ cup unsalted butter softened
¼ cup light brown sugar firmly packed
2 eggs room temperature
1 tablespoon red food dye
1 ½ teaspoons vanilla extract
½ cup sour cream
¼ cup water
1 ¼ cups cake flour
¼ cup cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cups mini white chocolate chips

For the Buttercream

2 ¾ cups cream cheese room temp
17 ½ tablespoons unsalted butter room temp (2 sticks + 1 ½ tablespoons)
2 cups powdered sugar
2 tablespoons lemon juice
¼ cups strawberry jam homemade or store-bought
1 drop red food coloring optional

How the cooking goes

Make the cupcakes

Warm the oven to 350°F (standard) or 325°F (convection). Line a muffin pan with cupcake liners, this recipe makes 12.
In a medium bowl, whisk together dry ingredients: cake flour, cocoa powder, baking soda, and salt. Sift & keep it to one side.
In a small bowl, whisk together the sour cream and water until no lumps remain.
In the bowl of a electric mixer fitted with the paddle attachment, beat the butter and sugar together on high for 1 minute. Let it stand for 2 minutes, and scrape down the sides of the bowl. Continue beating for 2-3 minutes more or until the mixture is light in color and fluffy.
Put the eggs one at a time, beating well after each addition. Add the vanilla and food dye in with the last egg.
Reduce the mixer speed to low, and alternately add the flour mixture and sour cream mixture. You find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. You did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
Mix in the chocolate chips on low speed just until distributed. You can do this by hand with a spatula or spoon if you wish.
Scoop the batter into the prepared cupcake tins. The liners should be about ¾ full.
Bake in the preheated oven for 12 to 18 minutes or until a cake tester inserted into the center comes out with a few clinging crumbs. After 2 minutes in the tin, remove to a wire rack and allow it to cool until it is no longer warm before frosting.

Make the buttercream & assemble

Using a electric mixer or an electric mixer, cream together cream cheese, butter and sugar until the texture looks smooth. Add lemon juice, jam, and {optional} food coloring. Mix to incorporate.
Fit a piping bag with your favorite tip and fill with buttercream. Frost and enjoy!