Red Velvet Cupcakes are classic, and their rich red color makes them a visual treat for any occasion. Whether it’s Valentine’s day, a Christmas celebration, or a simple family gathering, Red Velvet Cupcakes are a delightful dessert that people of all ages would love. The moist, delicate crumb of the cupcakes and the creamy, tangy cream cheese frosting are a match made in heaven. We believe you’ll love our version of this southern classic.
The Red Velvet Cupcake is a labor of love, but when you bite into that bright crimson cake with a dollop of the rich cream cheese frosting, you’ll understand why it’s worth all the effort. Trust us on this, your taste buds will thank you. Here are all the details you’ll need.
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 12 Cupcakes
- Yield: 12 Cupcakes
Alright, now that we’ve wet your appetite, let’s move on to the actual recipe, shall we?
Ingredients & Equipment You’ll Need
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners’ sugar
You’ll need a cupcake tin, paper liners, and a mixing bowl in terms of equipment. Also, we use a blend of flour, cocoa powder, and baking soda to give these muffins their classic fluffy texture. The red food colouring is essential for that rich red colour – don’t be shy with it!
How To Make Red Velvet Cupcakes Recipe
- Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder.
- In a separate large bowl, gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
- Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
- Divide the batter evenly among the cupcake tins. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Allow to cool completely before frosting.
Tips For The Best Results
- Do not overbake. These cupcakes are best when they’re soft and moist.
- For a more vibrant color, you can add a bit more food coloring.
- Ensure all ingredients are at room temperature to help them blend well.
Storage Tips
- Store the cupcakes in an airtight container to avoid drying out.
- You can refrigerate the cupcakes for up to one week. Bring them to room temperature before serving for the best taste.
Frequently Asked Questions
Q: Can I make these cupcakes without the food coloring?
A: Yes, but they won’t have the classic red color of red velvet cupcakes. They’ll still be delicious, though!
Q: Can I freeze these cupcakes?
A: Yes, you can freeze them for up to two months in a freezer-safe container.
Q: Can I use a different frosting?
A: Sure! While cream cheese frosting is classic for red velvet, you could use vanilla or chocolate frosting if you prefer.
Q: Can I turn this into a cake recipe instead of cupcakes?
A: Absolutely! Just adjust the baking time accordingly.
Q: What does the vinegar do in this recipe?
A: The vinegar reacts with the baking soda, giving the cupcakes their classic light and fluffy texture.
Nutritional Facts of Red Velvet Cupcakes Recipe
- Energy: 410 Kcal
- Protein: 4g
- Carbs: 23g
- Fat: 30g
There you have it, our beloved Red Velvet Cupcakes Recipe. These cupcakes are truly delightful and full of flavor. They’re perfect for a treat-yourself kind of day or any special occasion. The cream cheese frosting complements the red velvet perfectly, but feel free to use vanilla or chocolate frosting if you fancy something different. Enjoy your baking adventure!
0 Comments