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Red Velvet Cupcakes

Red Velvet Cupcakes

By Babble |

Red Velvet Cupcakes

0

Serving Size:

12

Special Info:

Nut free

Ingredients:

  • 1 stick unsalted butter, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large free-range eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1 teaspoon white vinegar
  • 1/2 cup cocoa powder
  • 2 tablespoons water
  • 2 tablespoons red food coloring

Cream cheese icing:

  • 3 cups powdered sugar mixture
  • 1 stick butter, softened
  • 4 1/2 oz cream cheese, softened

Method:

Preheat oven to 350°F. Line a 12-hole muffin tin with cupcake papers and set aside.

Sift together flour, baking powder in a bowl. Mix cocoa, water and food coloring together until you have a smooth paste.

In a mixing bowl, beat butter and sugar until creamy then stir in vanilla. Add one egg and beat for one minute then, add the second egg and beat in again for another

Add flour mixture and stir until combined. Add buttermilk, vinegar, and cocoa mixture then beat entire mixture until smooth.

Fill cupcake papers 3/4 full and bake for 13-15 minutes. Stick a butter knife into a cupcake. If it comes out clean, the cupcakes are ready. Remove and cool on a wire rack.

To make cream cheese icing, beat together the softened butter, cream cheese and powdered sugar. Completely cover the tops of the cupcakes.

Notes:

Obviously, it is the color of the cake that gives these cupcakes the gorgeous name of Red Velvet. The red color can be achieved through red food coloring but you can also find recipes for red velvet cake that use beetroot to give it its distinct tint.

Don’t worry about your kids going nuts after eating these cupcakes because of all the red food coloring – you can now buy all-natural red food coloring!

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Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

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Red Velvet Cupcakes

By Babble |

There is a mystique about red velvet cupcakes that makes them perfect, in a more upscale (less blood and guts) way, for late fall and Halloween. They have a rich history – the signature dessert of the Waldorf-Astoria hotel in New York City in the 1920s, it regained popularity in James Beard’s 1972 tome American Cookery and more recently at the Magnolia Bakery in NYC. Red velvet cupcakes are delicate chocolate, tinted red most often with food coloring, although the reaction of acidic vinegar and buttermilk tends to reveal the red anthocyanin in the cocoa, which is less pronounced in Devil’s Food cakes. (Which, come to think of it, would be perfectly appropriate for the season as well.) If you can find gel food coloring, you can get away with using less for a more pronounced color.

Those who are turned off by the quantity of red food coloring in velvet cupcakes often attempt grated or pureed beets – I’ve done this, and while the batter is enticingly (and shockingly) Barney purple, once baked the color calms to a more mahogany brown. This recipe contains less color than most; for a more pronounced red velvet color, double the food coloring to 2 tablespoons and decrease the cocoa to 2 tablespoons.

Red Velvet Cake or Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola oil
1 1/2 cups sugar
2 large eggs
1 tsp. vanilla
1 cup buttermilk
1 Tbsp. red food coloring
1 tsp. vinegar
2 1/4 cups all-purpose flour
3 Tbsp. cocoa
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350°F. In a large bowl, beat the butter, oil and sugar until well blended; add the eggs and vanilla and beat well. In a small bowl, stir together the buttermilk, red food colouring, vinegar and vanilla. In another bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

Add a third of the dry ingredients to the butter mixture, stirring with a spatula or beating on low speed just until blended; add half the buttermilk mixture in the same manner, then another third of the dry ingredients, the rest of the buttermilk mixture and the rest of the dry ingredients. Stir just until blended.

Divide the batter between two 9” round cake pans or 2 dozen muffin cups that have been lined with paper liners. Bake for 25-30 minutes (for cakes) or 20-25 minutes (for cupcakes) until the tops are domed and springy to the touch. Cool in their pans on a wire rack. Cool completely before frosting with cream cheese or vanilla frosting.

Cream Cheese Frosting

1/4 cup butter, softened
1 8 oz. (250 g) pkg. cream cheese (regular or light)
2-3 cups icing sugar
1/4 cup milk
1 tsp. vanilla

In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and well-blended. Add a little more sugar or milk if necessary to achieve a spreadable frosting. Frost the cakes once completely cooled. Makes enough for one two-layer cake or 1-2 dozen cupcakes. (To get the swirled effect above, spoon the frosting into a zip-lock baggie, seal and snip off a corner, then squeeze out onto cooled cupcakes.)

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Babble

Launched in December 2006, Babble has a National Magazine Award nomination for Best Overall Website (opposite Slate.com) and a Folio magazine award for Best Online Magazine (beating out everyone but Time.com). Time magazine named it one of the Top 50 websites of 2010. Babble was acquired by The Walt Disney Company in November, 2011.

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Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, profile photo and other personal information you make public on Facebook (e.g., school, work, current city, age) will appear with your comment. Comments, together with personal information accompanying them, may be used on Babble.com and other Babble media platforms. Learn More.

3 thoughts on “Red Velvet Cupcakes

  1. [...] when you buy them you don’t see all that bottled red food colouring going in) – and so I posted a recipe for red velvet cupcakes over at Family Kitchen. These have less food colouring than most (it’s not unusual to see a recipe call for an [...]

  2. [...] proposal methods include hiding the ring in a dessert! Imagine ending dinner with one of these picture-perfect red velvet cupcakes… and finding a ring [...]

  3. Jessica says:

    WINNER! I made these cupcakes for my daughter’s school function and I had to really hold back from eating them all straight out of the oven. Will definitely be making these again and again!

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