Red Velvet Cupcakes
Introduction
Red Velvet Cupcakes are a delightful treat that combines the soft texture of cake with a rich, beautiful red color. They are topped with creamy frosting, making them perfect for celebrations or just a special dessert at home. Whether you’re a baking novice or a pro, you’ll love how easy it is to bring these cupcakes to life!
Why Make This Recipe
These cupcakes are not only stunning to look at but also delicious to eat. The unique flavor of red velvet cake, with its hints of cocoa and vanilla, makes it a crowd-pleaser. Plus, they are great for any occasion, from birthdays to cozy family dinners. You’ll feel proud when your family and friends rave about these goodies!
How to Make Red Velvet Cupcakes
Making Red Velvet Cupcakes is simple and fun! Just follow these easy steps, and you’ll have a batch of moist, fluffy cupcakes ready in no time.
Ingredients:
- 1 1/3 cups cake flour
- 1 tbsp cocoa powder (unsweetened)
- 1 1/2 tsp baking powder
- Pinch of salt
- 60g unsalted butter (softened)
- 2/3 cup caster sugar
- 2 large eggs (at room temperature)
- 1/3 cup vegetable oil
- 1/2 cup buttermilk (at room temperature)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
- 1 tbsp red food coloring
- 1/3 cup unsalted butter (softened, for frosting)
- 170g Philadelphia block cream cheese (softened)
- 1/2 tsp vanilla extract (for frosting)
- 1/8 tsp salt (for frosting)
- 2 1/2 cups soft icing sugar (sifted)
Directions:
- Preheat your oven to 180°C/350°F and line a muffin tin with cupcake liners.
- In a bowl, sift together the cake flour, cocoa powder, baking powder, and a pinch of salt.
- In another mixing bowl, cream the softened butter for 1 minute. Then, add the caster sugar and beat for 2 minutes.
- Add the eggs one at a time, beating for 30 seconds after each one.
- Now mix in the vegetable oil, buttermilk, vanilla extract, and red food coloring. Beat until everything is smooth.
- Gradually add the sifted dry ingredients and mix for 20 seconds, then another 10 seconds until just combined.
- Fill each cupcake liner about 3/4 full with the batter.
- Bake for about 20 minutes, or until a skewer comes out clean when inserted into the center. Let them cool completely before frosting.
- For the frosting, cream the softened butter for about 1 minute until pale. Then, add the softened cream cheese and beat for another minute.
- Gradually add the sifted icing sugar in 4 batches, mixing until incorporated. Add the vanilla and salt, then beat for 2 minutes until fluffy.
- Transfer the frosting to a piping bag and decorate the cooled cupcakes.
How to Serve Red Velvet Cupcakes
Serve your Red Velvet Cupcakes on a lovely plate, and don’t forget to share! They taste great on their own but also pair nicely with a cup of coffee or tea. You can also add sprinkles on top for a fun touch!
How to Store Red Velvet Cupcakes
Store the cupcakes in an airtight container. They can stay fresh at room temperature for about 2 days. If you want to keep them longer, place them in the fridge, where they can last up to a week.
Tips to Make Red Velvet Cupcakes
- Make sure your butter and eggs are at room temperature for the best texture.
- Don’t overmix the batter; mix just until combined for soft cupcakes.
- Use fresh ingredients for the best flavor, especially the cream cheese for the frosting.
Variation
You can make mini Red Velvet Cupcakes if you prefer smaller treats! Just reduce the baking time by a few minutes and keep an eye on them.
FAQs
1. Can I use regular flour instead of cake flour?
Yes, you can use all-purpose flour, but cake flour gives a lighter texture.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can sour milk by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes.
3. How do I know when the cupcakes are done?
Insert a toothpick or skewer into the center of a cupcake; if it comes out clean, they are ready!