Red Velvet Cupcakes

PERFECT red velvet cupcakes have a soft crumb, dampish texture, hint of chocolate, and a stunning bright red color. Then they’re screw-topped with lemony cheese topping for the simplest red velvet cake direction.

Red Velvet Cupcakes

Finding the proper red velvet cake direction may be a challenge. Currently – I like red velvet cupcakes with cheese topping, however they have to be good. They have to be dampish and downy with a soft cake crumb. and that they need to have a gentle chocolate flavor, slight nip and an attractive bright red color. I will honestly say that this is often handily, that these area unit my favorite red velvet cupcakes.

A few months past I received associate email asking if I had a direction for red velvet cupcakes. And sadly, I had to mention no.

Yes, I’ve style tested my justifiable share of red velvet cupcakes and compete around with totally different directions- however I didn’t desire my very own recipe experiments were any higher than red velvet cupcakes from the shop. So clearly, I had to try to to some room analysis.

Red Velvet Cupcakes

Tips for Making Red Velvet Cupcakes
Use cake flour for a lighter, additional delicate texture. If you don’t have any cake flour, I’ve enclosed a substitution within the direction notes.
Sift the cake flour and chocolate along 1st to get rid of any lumps.

Room temperature ingredients make sure that everything mixes along equally while not over intermixture. Over intermixture cake batter causes dry, robust cupcakes.

Use real butter – not oleo. I found that butter rather than oil made red velvet cupcakes with the simplest texture and flavor.

Red Velvet Cupcakes

Mix the red coloring into the milk before adding it to the batter. This ensures even distribution of the coloring so your cupcakes don’t look splotchy.

Beat the butter and sugar along till downy. If it still sounds like very little pebbles – you aren’t done nonetheless.

Mix the sifted flour into the butter mixture concerning 1/3 at a time, alternating with the milk. This produces cakes with the simplest cupcake crumb.

Last however not least – we have a tendency to dissolve the hydrogen carbonate into white vinegar, then beat the mixture into the cake batter. The reaction between these ingredients makes the cupcakes rise and brings out the red color.

Red Velvet Cupcakes

For the Cupcakes :
  • 1 1/3 cups cake flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring liquid or gel
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons distilled vinegar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter softened to room temperature
  • 3/4 cup white sugar
  • 1 large eggs

For the Cream Cheese Frosting :
  • 1/2 cup unsalted butter room temperature
  • 8 oz cream cheese room temperature, 8 oz
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups powdered sugar
  • 1/4 cup cornstarch optional

Red Velvet Cupcakes :
  1. Preheat the oven to 350F degrees. Line a muffin pan with muffin papers. 
  2. In a large bowl sift together the cake flour, cocoa and salt. Whisk gently. 
  3. In a separate large bowl beat the butter until fluffy (about 2 minutes). Then beat in the sugar until creamy (about 1-2 more minutes).
  4. Beat in the egg and vanilla extract. 
  5. In a liquid measuring cup whisk together the buttermilk and red food coloring.
  6. Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed. 
  7. In a small bowl or cup dissolve the baking soda into the vinegar. Quickly beat it into the cupcake batter.
  8. Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5-10 minutes, before removing from the pan and continuing to cool on a wire rack.

Cream Cheese Frosting :
  1. In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. 
  2. Mix in the cream cheese until evenly combined. Then add in the vanilla and salt.
  3. In a separate bowl sift together the powdered sugar and cornstarch (if using).
  4. Beat the powdered sugar into the butter and cream cheese mixture about 1 cup at a time, starting with the mixer on low and turning it up to medium speed as the sugar incorporates.
  5. Frost the cooled cupcakes using a piping bag and tip (I used a 1M) or a knife. 

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