ASMR Baking Red Velvet Cupcakes From Scratch (Close Whispered Voiceover)

Next Sunday will be another baking video WITH baking sounds, but today I am doing whispered only for the friends that enjoy that the most! ❤️ I want to give a thank you to the lovely channel members: Jason, Jaylon, Trinity, Grant, Andy, Shannon, Past Tense, Becca, Toffi, Zack, Meredith, Panini, Brian R, Jake R, theokchannel, Kris, Rory, Bryan, Malkus, HolyCannoli, MrBear, and NebraskaBecause. I see you wonderful people and appreciate you! Here is the link to join. Members will have early access to uploads, channel emojis/badges, and shoutouts. 🧡😊    / @calciferasmr   Here is my channel’s Instagram! https://www.instagram.com/calciferspa... I appreciate any other recommendations or feedback; suggestions are always welcome! For any inquiries or custom videos (sfw), please contact: [email protected] Hopefully you’ll stick around! 🫶🏻 RECIPE BASE FOUND FROM BROWN EYED BAKER, but this recipe below includes my tweaks! Cupcakes: 5 tablespoons of unsalted butter, at room temperature 3/4 cup granulated sugar 1 egg and one extra egg yolk 2 1/2 tablespoons unsweetened cocoa powder 2 tablespoons red food coloring (use gel because I’m going to get cancer from the amount of red 40 I just used in mine) 1/2 teaspoon vanilla extract (ADD A DASH MOOREEEE) 3/4 cup buttermilk 1 cup + 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon baking soda 1½ teaspoons distilled white vinegar or apple cider vinegar (I recommend that you try adding half a cup of Greek yogurt or sour cream to this recipe, really!!!❤️) Frosting: 1 stick of unsalted butter (8 tablespoons) 8oz (one block) cream cheese at room temp One teaspoon vanilla extract (and extra) Dash of lemon juice Dash of salt 4 cups of powdered sugar (add more if you want it thicker) Preheat the oven to 350 degrees F and line your tin with cupcake liners. With a hand mixer (or reeallly strong whisk) cream the butter and sugar together for about 3 minutes until light and fluffy. Then add the egg and extra egg yolk and beat again until incorporated. Now add the vanilla extract, cocoa powder, and vinegar. Beat until incorporated. (If you decided to add in the Greek yogurt or sour cream to this recipe, this is where you can add/beat that in as well) In a separate bowl, whisk together the flour, salt, and baking soda. Now, with 3/4 cup of buttermilk on standby, add half of the flour mixture and half of the buttermilk to your wet batter. Fold until there’s still some bumps in the batter. Then add the remainder of the dry ingredients and buttermilk, and fold and mix until there’s very few bumps in the batter (just don’t beat it till it’s dead). Fill up your cupcake liner over halfway or just about to the 2/3 mark, and pop them in the oven for 18 minutes. Give them time to cool, but I took my cupcakes out of the tin when they came out because I didn’t want them to cook for any longer in the pan! For the cream cheese frosting, simply beat the butter and cream cheese together for a bit to soften it all up. Then add the vanilla, salt, lemon juice, and powdered sugar. Beat this until it’s smooth and thick, adjusting the ingredients accordingly to fit your taste!