RED VELVET CUPCAKES
These cupcakes have a subtle chocolate flavor, deep mahogany color and lavish swirl of tangy cream cheese frosting on top.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 50m
Yield 24 cupcakes
Number Of Ingredients 16
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.)
Nutrition Facts : ServingSize 1 cupcake, Calories 474, Fat 23g, Carbohydrate 65g, Protein 5g, SaturatedFat 14g, Sugar 51g, Fiber 1g, Sodium 227mg, Cholesterol 85mg
RED VELVET CUPCAKES
Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
RED VELVET MINI CUPCAKES
Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 48 mini cupcakes (2 cupcakes per serving)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
- Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
- On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
- Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Nutrition Facts : Calories 83 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 4 milligrams, Sodium 50 milligrams, Carbohydrate 9 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 6 grams
MOIST RED VELVET CUPCAKES
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Provided by pinkspoonula
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
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.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
RED VELVET CUPCAKES
Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Provided by Erica
Categories Dessert
Time 52m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 g
RED VELVET CUPCAKES
How to make the best red velvet cupcakes with cream cheese frosting.
Provided by Modern Honey
Categories Dessert
Time 31m
Number Of Ingredients 16
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.
RED VELVET CUPCAKES
Every bite of this fluffy and moist red cupcake delivers you to a dreamy wonderland from its cream cheese frosting down to the last crumb. You'll definitely enjoy the luscious texture of this baked treat. Prepare two batches of this recipe because these sweet babies will be gone before you even know it!
Provided by Imma
Categories Dessert/Snack
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 350 kcal, Carbohydrate 45 g, Protein 4 g, Fat 18 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 49 mg, Sodium 160 mg, Fiber 1 g, Sugar 33 g
RED VELVET CUPCAKES
Red velvet cupcake recipe is easy to make from scratch and each bite is moist. Top with cream cheese frosting and you have the best dessert.
Provided by Desserts on a Dime
Categories Dessert
Time 30m
Number Of Ingredients 12
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!
Nutrition Facts : Calories 144 kcal, Carbohydrate 21 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 98 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
RED VELVET CUPCAKE
These classic red velvet cupcakes are moist and tender with a hint of vanilla and cocoa powder. The sour cream gives the cupcakes the classic slightly tangy flavor of red velvet cake.
Provided by Bettie
Time 40m
Number Of Ingredients 16
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.
MINI RED VELVET CUPCAKES
These cute little red velvet cupcakes are just the right sized bite of sweetness.
Provided by Laura
Categories Dessert
Time 25m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 402 kcal, Carbohydrate 50 g, Protein 4 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 85 mg, Sodium 179 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 7 g, ServingSize 1 serving
BEST EVER RED VELVET CUPCAKES
When I tried this recipe, I was stunned. Simple - delicious ; when you taste these amazing cupcakes, you'll see why. ;) Serve with your favorite cream cheese frosting.
Provided by kipper123456
Categories Dessert
Time 27m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 287.2, Fat 13.8, SaturatedFat 6.1, Cholesterol 52.8, Sodium 113.3, Carbohydrate 38.1, Fiber 1, Sugar 20.9, Protein 3.9
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!
Provided by Nagi
Categories Cupcakes Sweet Baking
Number Of Ingredients 17
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.
Nutrition Facts : Calories 392 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 68 mg, Sodium 93 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 6 g, ServingSize 1 serving
BEST VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
These amazing and easy vegan red velvet cupcakes taste just like the real deal! This is the easiest vegan cupcake recipe and yield the most perfect red velvet cupcakes, vegan or not!
Provided by thebananadiaries
Categories Dessert
Time 30m
Yield 12
Number Of Ingredients 16
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 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.
More about "best red velvet cupcakes food"
THE BEST RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
From therecipecritic.com
4.2/5 (5)Calories 9508 per servingEstimated Reading Time 4 mins
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the [url:1]bowl of a stand mixer[/url], combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a [url:2]small bowl[/url], whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
- Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
- For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
- *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.
RED VELVET CUPCAKES - JUST SO TASTY
From justsotasty.com
5/5 (3)Category DessertCuisine AmericanTotal Time 1 hr 30 mins
RED VELVET CUPCAKES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.2/5 (8)Total Time 25 minsCategory DessertCalories 359 per serving
- To make the cupcakes, make sure the butter is nice and soft, so ideally you should leave it at room temperature at least an hour before you start.
- Sift the flour and cocoa powder in, add the vanilla extract and red food colouring and mix well using a spatula.
RED VELVET CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
Category DessertCalories 253 per serving
BEST RED VELVET CUPCAKE RECIPE - THE COOKIE ROOKIE
From thecookierookie.com
4/5 (27)Total Time 35 minsCategory DessertCalories 273 per serving
- *The flour/milk mixture for the icing needs time to cool completely in the fridge, so start the icing at least 1 hour before starting the cake. (see notes)
RED VELVET CUPCAKES WITH BEST-EVER CREAM CHEESE FROSTING
From biggerbolderbaking.com
4.8/5 (67)Servings 12Cuisine AmericanCategory Dessert
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- 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).
RED VELVET CUPCAKES RECIPE - A LATTE FOOD
From alattefood.com
Reviews 2Category DessertServings 12Estimated Reading Time 8 mins
- Separate the egg yolks from the egg whites, and allow the egg whites to stand at room temperature for 30 minutes. (Eggs separate better when cold, but egg whites whip better when at room temperature.)
- In a bowl of a standing mixer (or a large bowl with a hand mixer), beat butter until light and fluffy, about 1-2 minutes. Next, add in granulated sugar and beat until fluffy (about 1 minute).
RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
4.9/5 (52)Category Dessert
- Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
RED VELVET BEET CUPCAKES (NO FOOD COLORING!) - THE FOODIE ...
From karalydon.com
5/5 (1)Estimated Reading Time 4 minsServings 18
- Preheat oven to 350 degrees F. Line cupcake pan with paper liners and coat with baking spray.
- In a medium mixing bowl, add cream cheese, Greek yogurt and butter. Using an electric hand mixer, beat until smooth. Add powdered sugar and beat until just combined. Spread frosting evenly over cooled cupcakes.
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- Move oven racks to upper-middle and lower-middle positions. Preheat the oven to 350°F. Line 2 standard cupcake pans with baking liners.
- Place the butter and cream cheese in a mixer fitted with a paddle attachment and cream for about 2 minutes on medium speed.
- Frost the cupcakes as desired (I used my a large circular tip to frost these). Finally, sprinkle with sprinkles (optional).
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From pauladeen.com
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