Red Velvet Cupcakes

introduction

This is a soft, red cake in a small cup. You can make it for a party or a small treat. You can also try a link for a similar idea at a cupcake idea to see another view.

why make this recipe

You make this recipe to get a cake that looks bright and tastes mild. It uses oil and buttermilk to stay soft. It works well for kids and for guests. For more cake ideas you can read another cake note.

how to make Red Velvet Cupcakes

You mix dry and wet parts and bake the batter in cups. You wait, then you add cream cheese frost. You follow safe oven steps and cool the cakes before you add the top. You can see a how-to note at a how-to page for more style tips.

Ingredients :

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Cream cheese frosting (for topping)
  You can check a related recipe link for ideas at a recipe link.

Directions :

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until combined.
4. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
5. Fill each cupcake liner about two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let the cupcakes cool completely before frosting with cream cheese frosting. Enjoy your delicious red velvet cupcakes!

how to serve Red Velvet Cupcakes

Place the cupcakes on a clean plate. Add a small swirl of cream cheese frosting on each. You can put a small red crumb or a tiny heart of fondant on top. Serve at room heat for best taste.

how to store Red Velvet Cupcakes

Put the cakes in a covered box or cake box. Keep them in the fridge if you use cream cheese frost. Take them out 20 minutes before you eat so they warm a bit. They stay good for 3 days in the fridge.

tips to make Red Velvet Cupcakes

Use room temp eggs and buttermilk for a smooth mix. Do not over mix the batter. Fill liners two-thirds full for even shape. Test one toothpick in the center to check doneness. You can find more idea notes at cupcake tips.

variation (if any)

You can make mini cups and bake shorter time. You can add a small dollop of whipped cream with the cream cheese frost. You can skip red dye and use beet juice for a mild red.

FAQs (minimum three FAQ)

Q: Can I skip the food color?
A: Yes. The cake will be light brown from cocoa. You can use beet juice for a red tint.

Q: Can I bake in a single pan?
A: Yes. Use a larger pan and add time. Check with a toothpick.

Q: How do I make the cream cheese frost firm?
A: Use cold cream cheese and sifted sugar. Chill for 15 minutes before use.

Q: Can I freeze the cupcakes?
A: Yes. Freeze without frost in a box. Wrap each in film. Thaw in the fridge then add frost.

Conclusion

If you want a clear recipe guide and more notes, see this full write up at Red Velvet Cupcakes – Sally’s Baking.

Red Velvet Cupcakes

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• Author: olivia
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegetarian

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Description

Delicious soft red velvet cupcakes topped with cream cheese frosting, perfect for any occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon cocoa powder
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• Cream cheese frosting (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until combined.
4. Slowly add the wet ingredients to the dry ingredients and mix until just combined.
5. Fill each cupcake liner about two-thirds full with batter.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Let the cupcakes cool completely before frosting with cream cheese frosting. Enjoy your delicious red velvet cupcakes!

Notes

Use room temperature eggs and buttermilk for a smooth mix. Do not over mix the batter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cupcake
• Calories: 320
• Sugar: 22g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg