Red Velvet Cupcakes Food

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MOIST RED VELVET CUPCAKES



Moist Red Velvet Cupcakes image

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

½ cup butter
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt

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



Red Velvet Cupcakes image

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

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

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



Red Velvet Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 16 cupcakes

Number Of Ingredients 16

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:
  • Preheat oven 350 degrees F.
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • The frosting can be used right away, or stored in the refrigerator up to a week.
  • Frost cooled cupcakes with the cream cheese frosting.

RED VELVET CUPCAKES



Red Velvet Cupcakes image

A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.

Provided by Lorraine of AZ

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 16

2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
  • Cream butter and sugar until fluffy.
  • Add eggs and blend well.
  • Make a paste of cocoa and food coloring and add to the butter mixture.
  • Sift flour and salt togethr into this mixture.
  • One at a time, add the following ingredients: buttermilk, vanilla, and water.
  • In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
  • Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
  • Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
  • Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.

Nutrition Facts : Calories 237.3, Fat 11.6, SaturatedFat 6.9, Cholesterol 46.7, Sodium 198.1, Carbohydrate 31.1, Fiber 0.5, Sugar 20.7, Protein 2.9

RED VELVET CUPCAKES



Red Velvet Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

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.

RED VELVET CUPCAKES



Red velvet cupcakes image

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

150g plain flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g butter , softened
150g caster sugar
1 large egg , beaten
1 tsp vanilla paste
100ml buttermilk or kefir
50ml vegetable oil
1 tsp white wine vinegar
1 tbsp red gel food colouring
100g slightly salted butter , softened
225g icing sugar
100g full fat cream cheese , stirred to loosen

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 CUPCAKES



Red Velvet Cupcakes image

This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.

Provided by Millie Peartree

Categories     cakes, dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 15

2 1/2 cups/320 grams cake flour
1 1/2 cups/300 grams granulated sugar
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon cocoa powder
1 1/2 cups/360 milliliters vegetable oil
1 cup/240 milliliters buttermilk, at room temperature
3 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
2 (8-ounce/225-gram) packages cream cheese, softened
4 cups/410 grams sifted confectioners' sugar
1 cup/225 grams unsalted butter (2 sticks), softened
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
  • In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
  • Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
  • Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
  • As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
  • Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
  • Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.

BEET RED VELVET CUPCAKES



Beet Red Velvet Cupcakes image

At The Sylvia Center, teens learn to use only natural ingredients, replacing artificial and harmful substances, like food coloring, with plant-based ingredients. For these red velvet cupcakes, students made safe, natural food-coloring using beets.

Provided by Thesylviacenter

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup beet, uncooked, peeled and diced
3/4 cup butter, plus more for greasing pan
3/4 cup buttermilk
1 lemon, juiced
1 1/2 teaspoons almond extract (optional)
1 1/2 teaspoons vanilla extract
2 cups cake flour, sub with APF
3 tablespoons Dutch-processed cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups granulated sugar
3 eggs

Steps:

  • Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
  • Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
  • Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
  • Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
  • Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
  • FROSTING.
  • 10 ounces of cream cheese (such as Philadelphia), room temperature.
  • ¼ cup of pure maple syrup.

Nutrition Facts : Calories 500.6, Fat 19.9, SaturatedFat 11.9, Cholesterol 116.4, Sodium 641.2, Carbohydrate 75.9, Fiber 1.9, Sugar 47, Protein 6.9

RED VELVET CUPCAKES



Red Velvet Cupcakes image

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 12

2 1/2 cups cake flour (not self- rising), sifted
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 teaspoon red gel-paste food color
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons distilled white vinegar
Cream Cheese Frosting for Classic Cupcakes

Steps:

  • 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.
  • Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  • Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread cupcakes with frosting.

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RED VELVET CUPCAKES RECIPE - BBC FOOD
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with paper cases. In a large bowl, cream the butter and sugar together until smooth. Beat in …
From bbc.co.uk


RED VELVET CUPCAKES WITH FOOD COLOUR, CREAM CHEESE ICING ...
Cupcakes: Heat oven to 375°F (176°C) and line a 12-cup muffin tin with cupcake liners. Beat together oil, egg and sugar in a large bowl until well combined. Scrape down the sides of the bowl and beat in yogurt, food colouring, vinegar and vanilla. Sift together flour, cocoa, baking powder, baking soda and salt in a medium bowl.
From more.ctv.ca


MINI RED VELVET CUPCAKES - A FOOD LOVER'S KITCHEN
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 buttermilk, beating until well incorporated. Scrape the sides of the bowl, then add the rest of the flour and buttermilk.
From afoodloverskitchen.com


RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
To make the red velvet cupcakes: Preheat the oven to 350°F (180°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside. In a large mixing bowl, sift the cake flour and cocoa powder together, then whisk in the baking soda and salt. Set aside.
From livewellbakeoften.com


RED VELVET BEET CUPCAKES | CANADIAN LIVING
Transfer muffins tins to rack; let cool for 5 minutes. Transfer cupcakes directly to rack; let cool completely. Vanilla Icing. Meanwhile, using electric mixer, beat icing sugar, butter, milk and vanilla until smooth and creamy (if necessary, add a little extra icing sugar or milk for desired consistency). Spread icing over cupcakes.
From canadianliving.com


RED VELVET CUPCAKES - PARENTSCANADA
Red Velvet Cupcakes. By. ParentsCanada - February 5, 2019. Estimated Reading Time < 1 Minutes. Ingredients. 1 1/2 cups sugar 1 1/2 cups canola oil 2 large eggs 2 Tbsp. red food colouring 1 tsp vanilla 2 1/2 cups all-purpose flour 2 Tbsp cocoa 1/2 tsp salt 1 cup buttermilk 1 1/2 tsp baking soda 1 Tbsp white vinegar. Cream Cheese Frosting. 1/4 cup butter, at room …
From parentscanada.com


RED VELVET CUPCAKES - SALLY'S BAKING ADDICTION
Layer Cake: Here is my recipe for Red Velvet Cake. Mini Cupcakes: For around 36 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Prepare cupcakes and frosting as directed. Bake mini cupcakes for 12-13 minutes or until a toothpick inserted in the center comes out clean.
From sallysbakingaddiction.com


RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | PAULA DEEN
Red Velvet Cupcakes. 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.
From pauladeen.com


RED VELVET CUPCAKES - PREPPY KITCHEN
The easiest way to make red velvet cupcakes would be to add some red food coloring to your favorite box cake mix and then whip up some cream cheese frosting for the top. Making a cupcake from scratch is hardly more effort than whipping up some prepackaged batter so I highly recommend going the from scratch route! How long do they keep? Unfrosted …
From preppykitchen.com


HOMEMADE RED VELVET CUPCAKES - FOOD FOLKS AND FUN
Preheat the oven to 350°F. Line 2 standard cupcake pans with baking liners. In a medium bowl whisk together the flour and salt, set aside. In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream the butter and sugar together at medium speed for about 3 minutes, or until light and fluffy.
From foodfolksandfun.net


RED VELVET CUPCAKES RECIPE - MCCORMICK
These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions. 20m. PREP TIME. 20m. COOK TIME. 272. CALORIES. 16. INGREDIENTS. Ingredients 30 Servings . Cupcakes 2 1/2 cups flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 …
From mccormick.com


RED VELVET CUPCAKES | PARTY CAKE RECIPES | SBS FOOD
For the cupcakes, heat oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners. Beat together oil, egg and sugar in a large bowl until …
From sbs.com.au


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