Best Red Velvet Cupcake Food

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
• In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
• In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
• Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
• Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.

RED VELVET CUPCAKES

Steps:

• In a medium bowl, combine flour, salt, and cocoa powder. Set aside.
• Preheat oven to 350 degrees F. Grease muffin/cupcake pan (or two 9-inch round baking pans) with baking spray. Or line with parchment paper, if desired. Set aside.
• Cream together the butter and sugar at high speed in a stand mixer until it's fluffy and starting to look white, about 4 minutes. Then add sour cream and mix for another minute. Followed by the oil - mix for another minute.
• Add in eggs, one at a time, beating the mixture well between each addition.
• Next, pour in the buttermilk, vanilla extract, and vinegar; mix thoroughly.
• Add the red food coloring until the desired color has been reached.
• Slowly add flour mixture into the batter. Then mix baking soda and water and gently fold into the cake batter. Scrape down the sides of the mixing bowl.
• Divide the batter evenly by scooping the batter with a measuring cup. Tap the pan on the countertop to release bubbles.
• Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cupcake comes out clean.
• Let the cupcakes sit in their pans for about 10- 15 minutes.
• Once the cupcakes have completely cooled, wrap them in plastic paper and place them in the refrigerator for at least an hour or preferably overnight. This makes applying the frosting so much easier.

THE BEST RED VELVET CAKE RECIPE

Steps:

• Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
• In a separate bowl, crack open the eggs, and beat them.
• Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
• Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
• Once everything is manageable, switch from mixing the cake batter to folding it.
• Next, add it the vinegar, and red food coloring.
• Fold in until all of the cake batter is red, and there are no streaks.
• Spray two 9 inch cake pans with baking spray, OR grease and flour them.
• Pour an equal amount of cake batter into each cake pan.
• Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
• Bake each cake on 325 F, for 25-30 minutes.
• Remove the cakes from the cake pans, and place them on cooling racks.
• While the cakes are cooling, make the frosting.
• In a large bowl combine the butter, and cream cheese.
• Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
• Add in the vanilla extract, and milk.
• Mix until the frosting is nice and creamy
• Once the cakes are completely cool, frost them.

RED VELVET CUPCAKES

Steps:

• Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
• Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
• Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
• While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
• Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

THE BEST RED VELVET CAKE

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray.
• Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.
• Beat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients; mix until smooth. Scrape the batter evenly into the prepared pans.
• Bake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.
• For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
• To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
• Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350°F. Line two cupcake pans with paper liners. Lightly grease the tops of the pans with butter or nonstick cooking spray (it's okay if the nonstick spray gets inside of the paper liners).
• In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk until well combined and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix the butter, brown sugar, food coloring and vanilla on low speed until combined (take care to mix slowly -- you don't want the red food coloring to splatter all over your kitchen). Once blended, increase the speed to medium-high and beat until aerated and pale, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk. Add another third of the flour followed by the remaining buttermilk. Finish with the final third of the flour mixture and mix until just combined. Scrape down the sides of the bowl, then spoon the batter evenly into the prepared cupcake pans, filling almost to the top of the liners. Bake for 22-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 15 minutes, then remove the cupcakes from the pans and set on a wire rack to cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
• When the cupcakes are cool, use a butter knife or small offset spatula to spread the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
• Note: Most large grocery stores carry Dutch processed cocoa powder. In baked goods, it has a richer, more "chocolate-y" flavor and darker color than natural unsweetened cocoa powder. It's worth getting for this recipe, but natural unsweetened cocoa powder may be substituted if necessary; just increase the cocoa powder to ½ cup and decrease the flour to 3 cups. Keep in mind that the chocolate taste won't be quite as pronounced and your cupcakes will be a brighter red.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: Red (no-taste) concentrated gel icing color is made by Wilton and sold at craft stores (such as Michael's or AC Moore) in the cake decorating section. It is superior to ordinary liquid red food coloring, which can taste bitter when used in large quantities.
• Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Line 16 muffin tins with cupcake liners.
• Combine the flour, baking soda, cocoa and salt together in a mixing bowl.
• Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
• Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
• Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
• Then add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cake.
• Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.
• Gently stir in the eggs white until the red batter until they are combined. Do not over mix.
• Pour the batter evenly into the 16 cupcake liners in the muffin pans.
• Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.
• Move the cupcakes to a wire rack to cool completely.
• Top each cupcake with cream cheese frosting and enjoy!
• Keep the cupcakes in the refrigerator for up to 5 days and enjoy!

RED VELVET CUPCAKE

Steps:

• PREP: Position an oven rack at the center position. Preheat the oven to 325 F (160 C). Line 1 full cupcake tin and 4 cups of a second cupcake tin with liners. This recipe will make about 16 cupcakes. Set aside.
• MIX DRY INGREDIENTS: In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to evenly distribute.
• MIX WET INGREDIENTS: In a separate bowl, whisk together the sour cream, milk, vinegar, and vanilla until well combined.
• CREAM: In the bowl of your stand mixer fit with a paddle attachment, or a large mixing bowl with a hand mixer, beat the softened butter for about 30 seconds. Add the sugar and beat until very light and fluffy. About 5 minutes. You can scrape down the bowl periodically.
• EGGS: Mix in one egg at a time to the creamed butter and sugar until incorporated.
• DRY & WET: You will alternate adding the dry with the wet ingredients. Add the dry ingredients in 3 additions and the wet ingredients in 2 additions. Start with about 1/3rd of the dry ingredients and mix until just combined. Add in 1/2 of the wet ingredients and mix until combined. Add in another 1/3rd of the dry ingredients and mix. Then the rest of the wet ingredients and mix. Then add the last of the dry ingredients along with the food coloring. The food coloring only gives the cake its color and can be reduced or omitted completely if you like.
• BAKE: Fill the cupcake tins 3/4 full with batter. Bake on the center rack of a 325 F (160 C) oven for 21-25 minutes. The cupcakes are done with the are firm and spring back when pressed in on. Allow to cool completely before frosting.
• FROSTING: Place the cream cheese, butter, 3 cups of the powdered sugar, and a large pinch of salt in the mixing bowl. Mix with a hand mixer or stand mixer, starting on low speed and gradually increasing until well combined and creamy. You can add up to 1 more cup of powdered sugar for a more stiff frosting that will stand up better to piping.
• STORE uneaten cupcakes covered in the refrigerator for up to 3 days. For best flavor and texture, allow them to come back to room temperature before serving.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees and line a standard muffin tin with paper liners.
• Whisk together cake flour, cocoa and salt.
• With an electric mixer, combine sugar and oil until combined.
• Add eggs one at a time just until combined.
• Mix in vanilla and red food gel slowly.
• Alternate flour and buttermilk in three batches - mixing well between each addition.
• Stir together the vinegar and baking soda in a separate bowl and add to batter. Mix until combined.
• By using a ice cream scoop or a spoon, evenly add batter to the muffin tins.
• Bake 18 minutes or until toothpick in center comes out clean. Rotate tin halfway through.
• Cool on wire racks before removing from pan.
• Frost completely cooled cupcakes with my Cream Cheese Frosting
• Decorate the top of your cupcake with a little fondant flower or heart, red velvet crumbles or just leave plain. They are yummy either way!
• Eat right away or store in refrigerator for up to 3 days in an air tight container.

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees. In a bowl, mix flour, cocoa powder, baking soda, and salt together.
• In another bowl, whisk together the buttermilk, vinegar, and red food coloring.
• In a mixing bowl, beat the butter and sugar together for 4 minutes, or until light and fluffy. Scrape the sides of the bowl and add the oil and cream for 2 more minutes. Add the eggs one at a time and beat for 2 minutes longer. Add vanilla.
• Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.
• Drop the batter into cupcake liners and bake until a toothpick placed in the center comes out clean, about 16-19 minutes. Don't OVERBAKE. Let cool.
• In a bowl, whip together butter, cream cheese, powdered sugar, and vanilla. Spread all over the cooled cupcakes.

BEST EVER RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F
• In a large bowl, combine butter and white sugar and beat until fluffy. Add in eggs one at a time . Then add the oil and vanilla.
• In a separate bowl, stir in flour, baking powder, and cocoa powder .
• In a cup, add the vinegar and milk let stand for 5 minutes. Then add the red food coloring.
• Alternating, mix the flour mixture and vinegar-milk mixture. Start and end with the flour mixture.
• Let the cupcakes bake for 17 minutes or until when a toothpick is inserted and comes out clean.
• Frost with your favorite cream cheese frosting and -- Enjoy!

BEST VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350F. Line a 12-cup cupcake tin with liners. Measure out all ingredients before beginning. In a small bowl, combine the dairy free milk and apple cider vinegar. Mix together and set aside to curdle.
• In a small bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
• In a medium bowl, use a whisk or hand mixer to mix together the melted vegan butter, sugar, dairy free yogurt, vanilla, and red food coloring. Mix until completely combined. Then add in the flour and curdled dairy free milk, and whisk the flour into the batter just until combined.
• the cupcakes: Divide the batter evenly into each cupcake liner, filling each cupcake about 2/3 of the way full. Place the cupcake tin into the oven to bake for about 25-27 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven.
• Allow the cupcakes to cool in the cupcake tin for 10 minutes. Then transfer them to a cooling rack to cool completely before making the vegan cream cheese frosting.
• Add vegan butter and vegan cream cheese to a large bowl and beat together with a hand mixer. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it's a thick buttercream. Add in vanilla and continue to beat until desired texture.
• Spoon the vegan cream cheese frosting into a piping bag and frost each cupcake. Serve and enjoy!

RED VELVET CAKE

Steps:

• Preheat the oven: Preheat the oven to 350°F.
• Add the powdered sugar and vanilla: Add the powdered sugar and vanilla extract and continue beating on medium speed until smooth and creamy, about 2 minutes. The frosting will be much thicker than standard buttercream frosting. If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen. If it still seems too runny, add more powdered sugar, 1/2 cup at a time, until you reach the desired consistency.
• Trim the red velvet cake layers: Depending on your cake pans, the red velvet cake layers may have domed while baking. It's not a problem if they have. Use a large serrated knife to remove the domes. Optionally, you can save the trimmings to make crumbs to sprinkle on the cake.
• Refrigerate the cake and frosting: Place the cake in the refrigerator for 30 minutes for the frosting to set. Cover and refrigerate the bowl of frosting.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
• In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
• Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
• Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

MINI RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350° F. Line a standard cupcake pan with cupcake liners.
• Sift together the flour and salt in a bowl and set aside.
• Place the butter in the bowl of a stand mixer (or use a hand-held electric mixer). Beat on medium speed until fluffy. Add the sugar and beat on medium speed until well incorporated.
• Add the eggs and beat on low. Add the red food coloring, vanilla extract, and cocoa powder to the bowl. Mix on low until blended.
• Add half of the flour mixture to the bowl and slowly pour in half the milk, beating until well incorporated. Scrape the sides of the bowl, then add the rest of the flour and milk. Beat just until fully combined.
• In a small bowl, mix together the apple cider vinegar and baking soda until dissolved. Add to the batter and mix in on low speed, until fully incorporated.
• Fill each well of the cupcake pan with the batter to two-thirds full. Bake for 12 to 15 minutes (start checking at 10 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack and cool completely.
• Mix together the frosting ingredients and whip until smooth and stiff. Transfer frosting to a piping bag with a star tip and pipe onto the cupcakes.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
• Sift Dry ingredients together into a bowl.
• Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
• Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
• Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
• Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
• Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
• Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
• Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
• Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
• Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
• Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
• Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
• Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
• Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.

BEST RED VELVET CAKE

Steps:

• Preheat oven to 350F; grease three 9" round cake pans with butter and line bottoms with parchment. (If you've only got 2 pans, that's okay).
• Sift flour, cocoa and salt into a bowl.
• Cream butter and sugar in an electric mixer until fluffy. Add oil and beat until incorporated. Beat in eggs one at a time. With machine on low, add red food coloring or beet juice, if using, very slowly. (Take care, it may splash.) Add vanilla. Add flour mixture alternately with buttermilk or yogurt & milk in 2 batches. Scrape down bowl and beat just long enough to combine.
• Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat just until batter is smooth.
• Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40-45 minute if using three pans, 50 minute for two pans. Let cool in pans 20 min., then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.