Did exactly as recipe asked and they were amazing. So soft, fluffy and moist. Thanks Nagi. I have homemade kefir, could I use this instead of buttermilk? The metric measurement for the cocoa is incorrect, it should read 15g not 5g. Just like a cup of flour weighs less than a cup of water N x. Hi there, I used this recipe tonight but the cupcakes came out dark brown and not bright red as desired. Do you have any idea where I went wrong or what I can do to ensure they come out red?
The sponge was light and fluffy however so happy with that at least…. I enjoyed making these cupcakes. Can i add food gel coloring to the frosting? Is there a way or a recipe to make these into chocolate cupcakes? Your cupcakes are all the best EVER!
Cocoa powder is not the same as hot chocolate powder, which contains sugar and other ingredients. Our supermarket now keeps cocoa powder in the baking aisle, though it used to be with the other hot drinks products. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Red Velvet Cupcakes The eye-catching cupcake version of the iconic Red Velvet Cake taste like a cross between vanilla and chocolate cupcakes , and are piled high with swirls of fluffy cream cheese frosting.
So even though we are not using baking soda in this recipe, vinegar stays in! How to make Red Velvet Cupcakes The making part is really no different to typical butter based cakes. Eggs — Add eggs one by one, beating in between until incorporated. Vanilla — For flavour. Salt — Just a pinch brings out flavour in baked goods! How to make Cream Cheese Frosting The trick to making a lovely fluffy, creamy cream cheese frosting is to beat, beat, beat.
Piping bag: Transfer into piping bag with desired piping tip. Fresh for 3 days — more tender than most! Author: Nagi. Prep: 30 mins. Cook: 20 mins. Cooling: 1 hr. Cupcakes, Sweet Baking. Servings 12 cupcakes. 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.
Ingredients Cups Metric. 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. 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. 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.
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! 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.
Recipe Notes: 1. Keywords: cream cheese frosting, Red velvet cupcakes. Did you make this recipe? Back to How to Roast timer Conversion guides. Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. Home Recipes Red velvet cupcakes. Save recipe. Red velvet cupcakes. By Liberty Mendez. Preparation and cooking time. Prep: 25 mins Cook: 15 mins.
Share on facebook. Share on twitter. Share on pinterest. Email to a friend. To make it easier to decorate your cupcakes, scoop the cream cheese frosting in a ziploc bag fill it up halfway but not all the way and cut a small hole on the corner of the bag. This is by far the best redvelvet recipe I have ever come across!! I think its the sour cream that makes it.
I made these for a baby shower and everyone asked where I bought them. When I told them that I made them they all wanted the recipe. These have become a family favorite that I will continue making over the years. Dorothy Denise Garcia. These were great! Didnt change a thing. I would make these again. The recipe yielded more than 30 perfect sized cup cakes. I have been searching high and low for the perfect recipe and this is it. Baked it in three 8inch pans sliced and iced each layer for a more dramatic presentation.
Double the frosting to achieve this. These are the best cupcakes I've ever made! They are extremely rich in flavor and so moist. They taste like they came from a fancy bakery. The recipe is so easy and people will be very impressed and go nuts for them. I wouldn't change a thing! All Reviews for Red Velvet Cupcakes. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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