Black Velvet Cupcakes with Cherry Cream Cheese Frosting
Servings: 12 standard cupcakes
For the cupcakes:
  • 3/4 cup + 2 tablespoons 175 g sugar
  • 1/4 cup 57 g unsalted butter, softened
  • 2 tablespoons 30 mL vegetable oil
  • 2 teaspoons 10 mL(1/4 oz) soft gel paste colour, black (more if necessary)
  • 2 teaspoons 10 mL pure vanilla extract
  • 1/2 teaspoon 4 g kosher salt
  • 1 egg at room temperature
  • 1-1/4 cups 150 g cake flour (aka cake & pastry flour)
  • 3 tablespoons 30 g dark Dutch-process cocoa powder
  • 1/2 cup 114 mL buttermilk, at room temperature
  • 1/2 teaspoon 2.5 mL white vinegar
  • 1/4 teaspoon 1.5 g baking soda
For the frosting:
  • 1/4 cup 56 g unsalted butter, softened
  • 1 package 250 g(8 oz) cream cheese, cold, cut into cubes
  • 4 cups 1 lb(460 g) confectioners' (icing) sugar, sifted
  • 1 teaspoons 5 mL pure vanilla extract
  • pinch of salt
  • 2 tablespoons 30 mL cherry preserves, or to taste
For the cupcakes:
  1. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 standard cupcake liners.
  2. In an electric mixer fitted with the whisk attachment (or paddle, if necessary), mix the sugar, butter, oil, black colour, vanilla, and salt on medium speed until very light and fluffy, about 5 minutes.
  3. Add the egg and mix on medium speed until just incorporated.
  4. In a medium bowl, sift together the cake flour and cocoa powder.
  5. Add 1/3 dry ingredients to the mixer and blend until just combined, then add 1/2 of the buttermilk. Alternate until all of the dry ingredients and buttermilk have been added.
  6. In a small bowl or measuring cup, combine the vinegar and baking soda. Add to the batter and mix until incorporated.
  7. Divide batter among the cupcake liners and bake until a toothpick comes out with a few crumbs only, about 22 minutes. Remove from oven and carefully (it's hot!) turn baked cupcakes onto wire rack right side up to cool.
For the frosting:
  1. Using electric mixer fitted with the paddle attachment, blend butter and icing sugar on medium low speed, until just combined, about 2 minutes.
  2. Add cold cream cheese, all at once, and beat on medium speed for about 2 minutes.
  3. Add vanilla and salt, and beat at medium high speed for about 1 minute. Be sure to not overbeat, or the frosting will start to become too thin.
  4. Add cherry jam and and mix on low speed until just incoporated.
Sweetapolita's Notes

[black velvet cupcakes loosely adapted from King Arthur Flour]