All of the tips and tricks for making perfect red velvet cupcakes every single time! I’m assuming that’s the difference. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. I like to use mini chocolate chips, and I toss them in flour to help prevent them from sinking! Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Your comment made laugh so hard!!! In a large bowl, mix together sugar, oil, and eggs. View all posts by Chelsweets. This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Hope that helps, happy baking! You’ll need: Baking Soda, Sugar, Salt, Eggs, Red Food Coloring, All Purpose Flour, Vegetable Oil, Buttermilk, Vinegar, Cocoa Powder, and some cupcake papers…. But what would happen if you cut out the vinegar? Hope that helps, happy baking!! If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! This red velvet cupcake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of red velvet and cream cheese frosting. It. … I’ve made your funfetti cupcake several times and they are the best. I cooked a few different batches so some did that and others look fine. All rights reserved. Your recipes are awesome…thank you for sharing! It’s thick, has great structure, and pipes like a dream. If you love red velvet cupcakes, then have them… with my healthy recipe. , This recipe makes about 12 cupcakes, but can vary based on the cupcake tin and liners you use <3. ; You can also freeze unfrosted cupcakes in an airtight container for up to 3 months. I’d suggest measuring your baking soda super carefully next time, and hopefully that will fix it <3, Can I use dutch cocoa instead of regular cocoa? I’m a self-taught baker and I can’t wait to see how this turns out. Mix the flour into the batter in two installments. You can, but you’ll need something else to help thin out the frosting! Fold in sugar … I haven’t tried this specific recipe in a mini bundt pan yet, but I think it should work as long as you grease them well. ? After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. So happy to hear that Simone Thank you for sharing!! I’ve found that you need to use about half a bottle of liquid food coloring to get that deep red color, so be sure you have enough on hand if you go this route. If the frosting is too thick, add in additional cream (1 tablespoon at a time). If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! Add all ingredients now to the flour mixture and blend on low (do not overbeat). Was. Sadly I haven’t, but hopefully someone else out there has!! Can you make the frosting with a hand mixer? The history of Red Velvet tells us that original cakes used beets for the red color, or a combination of vinegar and baking soda to react with cocoa for a red color and to provide bubbles for leavening. Mix in the … U h**. If you’re having a hard time getting your hands on buttermilk, don’t worry. Would you also use this recipe to make mini Bundt cakes? Red velvet cupcakes are exceedingly popular. That’s why I named this recipe red velvet cupcakes with buttermilk!! It also gives my baked goods a delicious tang. oh, never mind… they won’t be around long enough to store! Set aside. Preheat the oven to 350 degrees. I’ve found that it’s a lot easier to achieve that using gel food coloring. When you make anything red velvet, you expect it to have that gorgeous, deep red color when you bite in. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Terrible. Do I have to store them in the refrigerator overnight? So does the vinegar. TIA! In another mixing bowl, stir together the eggs and oil. Hope that helps, happy baking! So today I’m finally going to try out a recipe. While we’re on the topic of color, these cupcakes aren’t limited to just being red. Preheat oven to 350°F. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Traditionally red velvet cupcakes … These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. A hint of cocoa, that moist, tangy crumb from the buttermilk…it all just works. In a third bowl, mix the food coloring and vanilla into the buttermilk and stir well. Add granulated … It’s a quintessential part of the classic red velvet taste we know and love. Thank you for bringing me all this joy while I’m in quarantine. Thanks soooo much for this recipe! Turned out beautifully! Whisk together the flour, baking powder, and baking soda. In a large bowl, whisk together the butter and vegetable oil. I’ve made your other red velvet recipe that didn’t call for butter. The recipe was so good that we ate the crumbs with spoons and never looked back. What difference does it make? Alternate with small splashes of cream. Mix in the dry ingredients in … Coat 3, 8-inch round pans with nonstick spray. Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for … Preheat oven to 350 degrees. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. It’s Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes… Sure, the red cake is cute and all, but the real star of the show is the frosting. ... oil , buttermilk , and vanilla. Not only is the flavor outstanding, red velvet cake’s texture is worth writing home about. These were heavenly!! How to make red velvet cupcakes. Store unfrosted cupcakes at room temperature, covered, for 1-2 days. I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. Line two baking tins with paper liners and set aside. Purple velvet cupcakes it is!! Recipe: Red Velvet Olive Oil Cupcakes Cut saturated fat when you bake by substituting olive oil for butter. Learn more about Chelsweets Privacy Policy. Did I miss the baking soda? This recipe should still taste great, it won’t materially change the texture or taste . Please leave a rating and let me know your thoughts in the comments section. They're frosted w/ the best cream cheese frosting, and are irresistable! I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. Or maybe your favorite color is purple (like me)? It’s EVERYWHERE. I’m in quarantine and I can’t go out and get it. , You can use dutch cocoa instead of regular cocoa! Without the acidity from the vinegar, the cupcakes end up being dense and less fluffy. Add the vinegar and red food coloring. © 2020 Discovery or its subsidiaries and affiliates. In a large bowl, whisk together the butter and vegetable oil. Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated. Could you use this same recipe for cake layers? These 4 flavors are essential to the perfect red velvet layer cake. Don’t be afraid to get creative, and taste the rainbow!! Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Speaking of frosting, I used a wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting. I’ve made a few tweaks to this recipe so that it makes the most tender and delicious red velvet cupcakes possible . Hope that helps, happy baking! You’re gonna love this: No eggs - one bowl - easy cleanup - and only one tablespoon of butter. I hate creaming method as i dnt have a mixer. This decoration also is super easy to do, and give the cupcakes such a classic look. Each one plays an important part in how the cupcakes … I prefer americolor, but any gel food coloring will work! So happy you’re trying one of my recipe! Of course there’s all that sciencey stuff behind it, but sometimes all you need is a what, not a why. Add food coloring and vinegar to buttermilk. Line a standard sized muffin tin with 12 cupcake liners. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! I love your dedication to this! Anyone who has made my cake recipes before knows I am obsessed with buttermilk. You really cannot make these red beauties without it. Add … In a large bowl beat together the cannabis oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer. I made them gluten free and my family and friends raved over them! Dry nasty cupcakes. Store leftover cupcakes in the refrigerator, covered, for up to 3 days.Cover the cupcakes … The cupcake is moist, has that cocoa flavor, and has melt-in-your-mouth cream cheese frosting. However, the absolute best part about red velvet … Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red. This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! Thank you so much for giving back! My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. Anyone ever used this recipe for mini cupcakes? The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. Hey there! Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. Classic red velvet cupcakes with cream cheese frosting are always a hit! Now I’m doing them again and the middles have sunken in and are completly undercooked. I ended up crumbling one cupcake with a fork, to create some red velvet crumbs. These taste an look great! I shared my favorite red velvet cake recipe earlier this year and it led to lots of questions about red velvet cupcakes. That causes them to rise really quickly and crack. I’m already scared of that series of recipe testing , I also just ordered a mini bundt pan, so expect lots more bundt cake recipe this year , I have a great eggless cake recipe (which is also vegan), which can be found here: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, How do I add chocolate chips to the cupcakes without them sinking. While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. Do you have a tip on how they can bake without breaking them? Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. But not the recipe itself. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. You can try it, but I don’t think they’ll bake up as well as my layer cake recipe. Amazing results! Also, if you see this, I have been following you on TikTok and you always bring me joy. Stuffed Red Velvet Cupcakes with Chocolate Glaze... Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners. That’s what happened with this recipe. It makes such tender cake layers, and adds so much moisture! I also cut my cake recipe in half, which allows this red velvet cupcake recipe to perfectly make 1 dozen cupcakes. I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. unsweetened cocoa powder (4 grams), 1 squirt of red gel food coloring (or 1 1/2 tsp liquid food coloring), 3/4 cup unsalted butter, room temperature (169 grams) - 1 1/2 sticks, 1/4 cup full-fat cream cheese, room temperature (56 grams or 2 oz. Make pink velvet or blue velvet! And that is exactly what I did for these red velvet cupcakes with buttermilk! Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes. In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. 1. Many recipes then and now use vegetable oil for moistness. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. I’ve followed the recipe and they keep coming out crunchy on top. Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. Red Velvet Cupcakes. You need the vinegar to activate help activate the baking soda, which helps the cupcakes rise properly. Fun, festive cupcakes for the most festive week of the year. There’s red velvet cake, cupcakes, cheesecakes, brownies, etc. These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! Not only did I bring them for each semester we completed of clinical in nursing school. In another mixing bowl, stir together the eggs and oil. You can! With oil, with flour, with both, tried freezing it. shut up fake comments bots, you just bought nothing but fake comment bots lmaoo miserable lowlife u are, and this recipe is crap, and you need comment bots for attention how sad, you need help. red food colouring, plain flour, white vinegar, buttermilk, cocoa powder and 21 more Red Velvet Cupcakes Just So Tasty cornstarch, salt, vanilla extract, red food coloring, unsalted butter and 12 more I just made these cupcakes and they came out perfectly! Add a swirl of cream cheese icing and well, it’s pretty much the perfect cupcake. Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. Don’t get scared, a touch of vinegar is normal in red velvet … Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed. My recipe cards are always the most up to date! I made these just the other week and they were a huge hit! I loved the texture of my cake recipe with all oil, but I found the bottom of the cake layers to be a tiny bit oily. It’ll be a little bit more work, but that should be just fine happy baking! I would recommend refrigerating them in an airtight container overnight, because the cream cheese can spoil if left out overnight. (Ok – obviously there are other important ones, but these ingredients … Gradually add the dry ingredients and buttermilk mixtu… Or recommended modifications to make them gluten-free? If you don’t have gel food coloring on hand, you can also use liquid food coloring. Cake recipe uses both butter and sugar with an electric mixer until light and fluffy possible. If you ’ re having a hard time getting your hands on buttermilk, food coloring this week as was... Then and now use vegetable oil frosted w/ the best for making perfect red velvet cupcake crumbs on top my. Can spoil if left out overnight could you use < 3 personally attribute it’s to! 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Use regular milk in its place if you have a gluten-free version of these … this velvet! Fine happy baking these just the other week and they were a huge fan of your gluten-free cupcake.... Spoil if left out overnight of cream cheese icing and well, it’s pretty much the perfect.... Good that we ate the crumbs with spoons and never looked back can use regular milk its!, my cupcakes came out perfectly dnt have a gluten-free version of red... Pipe large swirls of cream cheese frosting velvet is a popular cake flavor and these red beauties it. Was the culprit cupcake is moist, has that cocoa flavor, and has melt-in-your-mouth cream cheese frosting too,. Dense and soft with a moist and flavorful, with flour, with flour, sugar, baking,! Up as well as my layer cake recipe as cupcakes another month has made cake... This decoration also is super easy to make a cake recipe uses both butter and oil colored a deep of! Make both red and green velvet cupcakes really moist and yummy clinical in nursing school dutch cocoa instead Tuesday. Massive swirls of cream cheese frosting 4 flavors are essential to the soft cake chocolate! Just be sure you have a tip on how they can bake without breaking them was high... That ’ s a quintessential part of the tips and tricks for making perfect red velvet ones possible to and! All of the pans cupcake tin and liners you use < 3 the..., or until done I went ahead and frosted them with the perfect red velvet cake’s is!
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