Red Velvet Cupcakes Recipe – Learn with Experts: Red velvet cupcakes are a bright and festive dessert made with moist cake and classic cream cheese filling. Each cupcake is a beautiful individual treat. It is simple to make and fun to create with cake crumbs and frosting swirls. There is a light chocolate taste to the batter for red velvet cupcakes.
Red Velvet Cupcakes Recipe – Learn with Experts
It’s moist, pretty, and made with only a few simple ingredients. Chocolate powder and buttermilk are mixed in red velvet cake to give it a unique flavor. The sweet buttermilk and rich cream cheese filling balance each other out. The bright red color of these little cakes comes from red food coloring.
- 1⅔ cups all-purpose flour 200g
- 2 teaspoons cocoa powder
- 1 cup granulated sugar 200g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup unsalted butter room temperature (170g)
- 3 large eggs room temperature
- 2 tablespoons vanilla extract
- ¾ cup buttermilk 180ml
- Red food coloring
- ½ cups (3 sticks) unsalted butter room temperature (340g)
- 1½ pounds (6 cups) confectioners sugar sifted (720g)
- 16 ounces cream cheese room temperature (452g)
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
How to make Red Velvet Cupcakes
To Make the Cupcakes:
- Warm the oven up to 350°F. Fill up 16 cupcake pans with paper liners. Separate the flour, sugar, cocoa powder, baking powder, and baking soda. Put them all in a big bowl or the bowl of a stand mixer. Add the salt and mix it in with a whisk.
- After letting the butter cool, cut it into tablespoon-sized pieces and add them to the dry ingredients. Mix on low speed with a paddle tool until a sandy mixture forms.
- Take out a different bowl and mix the eggs, buttermilk, vanilla, and food coloring with a whisk. (Either use 5 to 6 drops of gel food coloring or 1 to 2 tablespoons of thick food coloring. There will be more red, so use more.
- Mix on low speed as you slowly add the wet ingredients to the dry ones. Mix everything together, and if you need to, scrape down the bowl. Spread the batter out evenly in the cupcake liners.
- Put it in the oven for 15 to 20 minutes, or until it feels bouncy when you touch it. Take them out of the pans and let them cool on a wire rack for a full minute.
This is what you need to do for it:
- On medium speed, cream the butter in a large bowl or the bowl of a stand mixer with the paddle attachment for about two minutes, or until it is smooth and fluffy.
- The creamed butter should have cream cheese, sugar, and salt added to it. On medium speed, beat the two together until they are well mixed. Clean out the bowl.
- Put the mixer on low speed and add the sifted sugar in cups at a time. Mix everything together. You can make the buttercream stiffer by adding more sifted confectioners sugar until you get the thickness you want, or you can chill it for a few minutes before piping.
- Put the frosting in a piping bag with a star tip, and then pipe big dollops of it on top of each cupcake that has cooled.
- Calories: 622kcal
- Carbohydrates: 67g
- Protein: 5g
- Fat: 38g
- Saturated Fat: 23g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 135mg
- odium: 202mg
- Potassium: 93mg
- Fiber: 0.4g
- Sugar: 56g
- Vitamin A: 1270IU
- Calcium: 71mg
- Iron: 1mg
Q1. How do I store leftovers?
Unfrosted cupcakes can be kept at room temperature for 1-2 days and unused frosting in the fridge for 1 week. Plain cupcakes and icing can be kept separately for 3 months in a freezer-safe container. Thaw at room temperature for 30–60 minutes. Refrigerate frosted cupcakes for a week in an airtight container.
Q2. What do I serve with this?
Serve red velvet cupcakes for a celebration, special event, or just because. Chocolate fans will adore the cake’s chocolatey flavor, and everyone will love its vivid color. This dish is ideal for Christmas, Valentine’s Day, the 4th of July, or a party theme that requires a scarlet dessert. Serve these with my jam-filled linzer cookies and cherry pie to complete the red and white theme, or with my red velvet layer cake, simple red velvet cookies, and glazed red velvet donuts.
Q3. What is red velvet made of?
Red velvet’s cocoa powder, buttermilk, baking soda, baking powder, red food coloring, all-purpose flour, traditional white sugar, and creamy butter create a distinctive taste and texture. These cupcakes are topped with a cushion of fluffy cream cheese frosting made with butter, cream cheese, and powdered sugar.
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