367 Photos These red velvet cupcakes are mini versions of classic Red Velvet Cake, a popular offering at bakeries all across the country. Whip up a batch this holiday season or any time of the year. Recipe by McCormick Spice Updated on January 3, 2023 Rate Add Photo 367 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 30 Yield: Author: Sally Published: 10/29/2014 Updated: 02/17/2022 This post may contain affiliate links. Read our disclosure policy. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet cupcakes.
Red Velvet Cupcakes with Cream Cheese Frosting Little Sweet Baker
Buttermilk - Fermented milk that is thicker than plain milk but thinner than cream, with a slight tang. An ingredient used in baking for flavour (the subtle background tang is a signature characteristic of Red Velvet Cupcakes), and to make cakes lighter because the acid in it helps tenderise gluten. Preheat the oven to 350 °F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Red Velvet Cupcakes 148 Reviews Level: Easy Total: 55 min Prep: 25 min Cook: 30 min Yield: 15 cupcakes Nutrition Info Save Recipe Ingredients Deselect All 2 1/2 cups all-purpose flour 1/4 cup. 1. Preheat the oven to 350°F. Place 16 cupcake liners in cupcake pans. In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine. 2. Cut the room-temperature butter into tablespoon-sized pieces, then add to the flour mixture.
Red Velvet Cupcakes With Cream Cheese Frosting Sprinkle Some Sugar
Moist Red Velvet Cupcakes 4.4 (411) 322 Reviews 131 Photos Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting. Recipe by pinkspoonula Updated on January 8, 2024 Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 20 Yield: 20 cupcakes Jump to Nutrition Facts Ingredients Jump to Recipe 4.87 from 69 ratings Soft, buttery, and moist, these red velvet cupcakes aren't just for Valentine's Day! They're so easy to make and are topped with a homemade cream cheese frosting. If you only make red velvet desserts around Valentine's Day, you're missing out! Cake Flour: I used all-purpose flour for this recipe. Baking Soda and Baking Powder: These ingredients help the cake rise and get that moist, sponge like texture. Unsweetened Cocoa Powder: This is what makes red velvet cake, the cocoa powder brings in that small, subtle chocolate flavor. Granulated Sugar: This sweetens up the batter. Red velvet is a classic flavor and was one of the most popular recipes in Amycakes Bakery. It's perfect for celebrating Valentine's Day, birthdays, anniversaries, baby showers, and any other event you can imagine. They look so fancy with their Red Velvet Dust topping, don't they?
Red Velvet Cupcakes • Food, Folks and Fun
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. You can of course just bake vanilla cupcakes and use food colouring, but red velvet is meant to be chocolate AND vanilla but be super red - the bicarbonate, vinegar, and buttermilk help create the texture and bring the colour out more! Key Components
STEP 3: For the buttercream, in a large mixing bowl of your stand mixer, using the paddle attachment, creaming the butter on high speed for 5. Scrape down the sides of the bowl and give it another mix for 2 minutes. STEP 4: Add the vanilla bean paste and cream cheese and cream it together with the butter for 1 minute. Red velvet cupcakes are traditionally made with a blend of cocoa powder, vinegar, and buttermilk, which creates a chemical reaction that helps give the cake a deep maroon color. However, today we typically enhance that hue with red food coloring to create vibrant cupcakes.
Best Pudding Flavor For Boxed Red Velvet Cake Mix
Mix the sifted flour & cocoa powder into the butter mixture about ⅓ at a time, alternating with the buttermilk. This produces cupcakes with the best cupcake crumb. Last but not least - we dissolve the baking soda into white vinegar, then beat the mixture into the cupcake batter. In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix). Divide the batter evenly into the prepared muffin cups. They should be no more than 2/3 of the way full. See step one for why.
