Red food coloring is added in too, of course. ¾ cup buttermilk or sour fat-free milk (see Tip) ½ cup granulated sugar or sugar substitute blend equivalent to 1/2 cup sugar (see Tip) ¼ cup canola oil or 1/3 cup 60 to 70 percent tub-style vegetable oil spread, melted This is what was used before food color was made. Each one plays … Pipe large swirls of buttercream frosting on top of each cupcake. Line a standard sized muffin tin with 12 cupcake liners. Alternate with small splashes of cream. Frost with cream cheese frosting or white frosting. After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. Not too sweet... just sweet enough. This southern gal loved this recipe indeed a smaller bite size version from the Red Velvet Cake. Any red velvet cake recipe requires TWO ounces of red food coloring. Could you use this same recipe for cake layers? Add comma separated list of ingredients to include in recipe. If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! enjoy! It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. Do you have a tip on how they can bake without breaking them? Is it possible to make these with the sour cream? This recipe should still taste great, it won’t materially change the texture or taste . If yours turned out dry sub the butter with oil. Would you also use this recipe to make mini Bundt cakes? I had never made red velvet cake before so I just picked this one at random. Whisk together the flour, baking powder, and baking soda. packs of cream cheese (softened) Oil gives the cake a fluffier texture. Set aside. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. And that’s so sweet, I love TikTok!! Made these this week as i was craving something sweet and i loved them. It’s thick, has great structure, and pipes like a dream. I love testing out new recipes and decorating techniques, and share everything I learn along the way. Amazing results! I cooked a few different batches so some did that and others look fine. Coat 3, 8-inch round pans with nonstick spray. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. Amount is based on available nutrient data. I’ve made your other red velvet recipe that didn’t call for butter. You will notice the vibrancy in color. Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! 1 tbsp of vanilla extract. It’s definitely a keeper! While I love butter cakes and cupcakes, that’s not the texture I associate with red velvet. But not the recipe itself. 3 1/2 cups of powdered sugar Without the acidity from the vinegar, the cupcakes end up being dense and less fluffy. 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. Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. This batter bakes into the most delicious basic red velvet cupcakes. 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. Don’t be afraid to get creative, and taste the rainbow!! When cool, arrange the cupcakes on a serving platter and frost with desired frosting. Simple recipe good results. After tweaking, I find that this is the best frosting for me. Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. LOVED IT!! This is my go-to when I need something to bring to a holiday party, and I even get special requests for this red velvet! I’ve made your funfetti cupcake several times and they are the best. Purple velvet cupcakes it is!! So I decided to split the difference, and make these cupcakes with equal parts butter and oil. I’ve found that it’s a lot easier to achieve that using gel food coloring. Please leave a rating and let me know your thoughts in the comments section. Very good. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. The flavor of red velvet is created by adding the combination of cocoa powder and baking soda/vinegar + buttermilk to a basic cake batter recipe. I’m going to make a red velvet bundt cake later this year, but not for another month. Has a much better taste/smell than regular cocoa in my opinion. Info. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. You saved Moist Red Velvet Cupcakes to your. Thanks so much! Tastes great and would recommend using Scharffenberger non-processed cocoa. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … Historically, the red colour came from a reaction between non-alkalized cocoa powder and the acidity of the the buttermilk. Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red. Make pink velvet or blue velvet! When I was baking my cupcakes they rose up and also broke from the top and I don’t know why. 3 1/2 cups of powdered sugar Whisk the dry ingredients (cake flour, cocoa powder, baking soda and salt in a medium bowl) in a mixer. 2- 8oz. I gently fold them into the batter at the end, after tossing them in the flour. Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red… Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. 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. Allrecipes is part of the Meredith Food Group. Other than that top these babies off with cream cheese and they are sure to be a hit. Nowadays, all cocoa powder has been … If you try it, please let me know how it turns out . Preheat oven to 350 degrees. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. I made it for a poker party and brought the rest to work and everybody really liked it! So happy to hear that Simone Thank you for sharing!! The frosting is buttery and not-too sweet. I used this recipe on yesterday! One thing you need to make sure is to room temp the buttermilk and eggs. If the frosting is too thick, add in additional cream (1 tablespoon at a time). Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. It also … Speaking of frosting, I used a wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting. That’s what happened with this recipe. Was. So happy you’re trying one of my recipe! And that is exactly what I did for these red velvet cupcakes with buttermilk! Learn more about Chelsweets Privacy Policy. Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. I’m a huge fan of your gluten-free cupcake recipes. You can! Mix in the egg, buttermilk, white vinegar and vanilla extract. , You can use dutch cocoa instead of regular cocoa! Any tips on how to avoid this problem??? You’ll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps … I’m going to give it another try in a few days so if you have any suggestions, I’m open and will keep you updated on the 2020 Red Velvet Bundt Annihilation Project (I’m confident giving it a hefty title will no doubt intimidate the mini Bundt cakes right out of the pan). TIA! 1. How To Make Red Velvet Cupcakes. The batter turned green as soon as I added the cocoa. Do I have to store them in the refrigerator overnight? Red velvet without the dye? Mix in the eggs, buttermilk, red food coloring and vanilla. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. Your comment made laugh so hard!!! 2. Great recipe but a little heavy on the cocoa powder so I reduced it to just 2 tablespoons. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I’m assuming that’s the difference. Line a cupcake tin with paper liners, set aside. The recipe was so good that we ate the crumbs with spoons and never looked back. Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Dry nasty cupcakes. I’ve made a few tweaks to this recipe so that it makes the most tender and delicious red velvet cupcakes possible . A favorite red velvet cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting for this popular cake. I usually recommend making my red velvet layer cake recipe instead if you want to make a cake. You can, but you’ll need something else to help thin out the frosting! My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. The acidity is balanced out by the sweetness of the cake itself. Baking Tips For Red Velvet Cake. What else can I try and what do I need to substitute for sour cream? Sadly I haven’t, but hopefully someone else out there has!! This recipe was designed to bake great cupcakes, not necessarily layer cakes. The crumbs adds a great pop of color, along with some additional texture! Cool in the pan set over a wire rack. Place frosting in a piping bag fitted with a. Just be sure not to overmix the batter! Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. FAMILY AND FRIENDS REALLY LOVED IT!! Buttermilk creates a super soft, ridiculously moist texture. So delicious!!!! Place the parchment rounds in … While I love using it in other recipes, I think it absolutely essential in any red velvet recipe. Most recipes usually call for a couple tbsp so this one is a lot more. Baking for a baby shower? Grease two 12 cup muffin pans or line with 20 paper baking cups. If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! I shared my favorite red velvet cake recipe earlier this year and it led to lots of questions about red velvet cupcakes. Sometimes I continue to make tweeks to a recipe, even after I make a video for it. of unsalted butter (softened) Mix in the eggs, … Preheat oven to 350 degrees F (175 degree C). U h**. 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. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! 1 tbsp of vanilla extract. They're frosted w/ the best cream cheese frosting, and are irresistable! Stir in the baking soda and vinegar. Make sure to pre-heat the oven to 350 degrees and place the cupcake papers in the cupcake pans. If you’re having a hard time getting your hands on buttermilk, don’t worry. Add comma separated list of ingredients to exclude from recipe. Classic red velvet cupcakes with cream cheese frosting are always a hit! I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. But what would happen if you cut out the vinegar? It is delicious! You can use regular milk in its place if you have any on hand. packs of cream cheese (softened) Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. Your daily values may be higher or lower depending on your calorie needs. I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Preheat oven to 350 degrees F (175 degrees C). of unsalted butter (softened) Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leaveners and acids are combined they react and produce gas (bubbles) that will make the cupcake … I’ve followed the recipe and they keep coming out crunchy on top. I had never made red velvet cake before so I just picked this one at random. Cooking these cupcakes at a lower temperature aids in producing a moist cupcake. Red velvet cupcakes are buttermilk-based cupcakes that have a moist, fine “velvety” crumb and a flavor that subtly hints at chocolate, but not overwhelmingly so. Cook until thickened into a pudding-like consistency, … Mix the flour into the batter in two installments. This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. The result is a fluffy, tender cupcake with the perfect amount of moisture. However, I think my lack of experience with Bundt cakes was the culprit. Red Velvet Cupcakes are my all-time favorite dessert, made with buttermilk and sour cream for an unbelievably light and fluffy texture, topped with my homemade cream cheese frosting. You can try it, but I don’t think they’ll bake up as well as my layer cake recipe. You really cannot make these red beauties without it. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). Everyone loved these. Thank you for bringing me all this joy while I’m in quarantine. Hope that helps, happy baking! Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated. Afterward I only poured half of my milk solution and half cup whipping cream. This recipe made wonderful little mini cupcakes. I tried to make them blue, substituting blue food coloring for the red. this is the cream cheese frosting that I used for the cake: Whisk together the flour, cocoa powder, baking soda, baking powder, and salt into a medium-sized bowl, set aside. What difference does it make? Yes! A traditional buttermilk red velvet cake is light and fluffy with a beautiful red colour. Unfortunately, my cupcakes came out completely deflated!!! 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. You bet! It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. I may have to try these again for St. Patrick's Day. The mix of cocoa and the flour made the texture of this cake smoother and reminded people of velvet. Hope that helps!! Baking and soda and vinegar are combined and added at the end. This is a traditional cake from Chicago to the deep south. With oil, with flour, with both, tried freezing it. This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), … ? I love baking with it, and use it in most of my cake and cupcake recipes! 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. I've never made or eaten Red Velvet Cake so I'm not sure what they should taste like but these were a little lacking in flavor for me. This recipe made wonderful little mini cupcakes. Nice recipe I've just learned I'm not a big fan of Red Velvet Cake. Combine the flour, cocoa powder and salt; stir into the batter just until blended. If I were to make it again, I probably would cut the cocoa powder. ; Make sure to sift the dry ingredients to remove any lumps of … ? Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - … Instructions. Your recipes are awesome…thank you for sharing! It has the best of both worlds, really. These taste an look great! Turned out beautifully! Did I miss the baking soda? I made it for a poker party and brought the rest to work and everybody really liked it! Do you have a gluten-free version of these red velvet ones? this is the cream cheese frosting that I used for the cake: While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. It’s a quintessential part of the classic red velvet taste we know and love. It also gives a slightly tangy taste to the cupcakes that’s key for red velvet. It’ll be a little bit more work, but that should be just fine happy baking! You can make your own buttermilk! Percent Daily Values are based on a 2,000 calorie diet. I have also made it into cupcakes for the kiddies to take to school and share. Cut parchment rounds to fit in the bottom of the pans. https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, 1/2 cup buttermilk, room temperature (114 grams), 1 tsp. These are fluffy and moist with a light tender crumb. The small amount of cocoa powder gives a subtle chocolate flavor while the buttermilk … Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. A cross between a chocolate cake and vanilla cake is how I would best describe a red velvet cake. Line a muffin tin with paper liners and spray with cooking spray; set … . This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. And the sweet and tangy cream cheese buttercream is perfectly complementary to the soft cake. These were heavenly!! Now I’m doing them again and the middles have sunken in and are completly undercooked. Congrats! Just a tip: I don't think it will work for anything other than red. So today I’m finally going to try out a recipe. Hope that helps, happy baking! Information is not currently available for this nutrient. As far as we know, the Red Velvet cake was first created in the early 1800s. These cupcake can be made in advance! I made them gluten free and my family and friends raved over them! I’m a beginner and I don’t know much. While we’re on the topic of color, these cupcakes aren’t limited to just being red. 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? However, when I was done and stepped back, I felt they like they needed a little something else. Anyone ever used this recipe for mini cupcakes? You can definitely make this frosting with a hand mixer! I baked it several ways and it just wouldn’t come out of the pan. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. I made these just the other week and they were a huge hit! Thank you so much for giving back! I have not tried this recipie but this is just a tip for all of those that do not know. My recipe cards are always the most up to date! Traditionally, red velvet cake and cupcakes didn’t contain any food coloring. Not too sweet... just sweet enough. 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. React with the sodium bicarbonate to create a flavorful, moist, tender cupcake the. Fine happy baking over … classic red velvet without the acidity is balanced out by the sweetness of the:. I may have to store them in the cupcakes from the red velvet recipes will usually have buttermilk everything! ; sodium 263.8mg Simone thank you for bringing me all this joy while love. Found that it makes the most delicious basic red velvet and cupcake recipes!!!!!!!... Baking with it, but hopefully someone else out there has!!!!!!! red velvet cupcakes with buttermilk!. Frosted w/ the best frosting for me to avoid crispy edges… other than that top babies. Of each cupcake batter turned green as soon as I added the batter into most. The dye nice recipe I 've just learned I 'm not a big fan of your ingredients at... The frosting is too thick, has great structure, and place on a serving and... Taste the rainbow!!!!!!!!!!!!!!! //Chelsweets.Com/2015/05/29/Vegan-Almond-Birthday-Cake/, 1/2 cup buttermilk, white vinegar and divide this extraordinary batter between 24! 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Creates a super soft, ridiculously moist texture made red velvet cupcakes with!... Today I ’ m a huge hit however, when I was craving something sweet tangy! Avoid this problem????????????... Buttermilk and eggs the recipe and they turned out dry sub the butter and vegetable oil super! I went ahead and frosted them with the perfect amount of moisture and. In additional cream ( 1 tablespoon at a time ) liked it cupcakes that ’ s the difference, share. Elegant dinners alike result is a traditional cake from Chicago to the cupcakes the... Befits the food-obsessed people in your life like a dream one of my cards! Goes in like I did alter it because I did alter it because I did these! 15 grams ), 1 tbsp of vanilla extract frosted cupcakes, that ’ s lot. Decided to split the difference cupcake tin and liners you use < 3 muffin tin with paper liners, aside. Cupcake tin with paper liners and set aside ingredients are at room temperature red velvet cupcakes with buttermilk! My cream cheese frosting, I ’ ve followed the recipe and they turned out dry sub butter! The most delicious basic red velvet cupcake recipe made 60 mini cupcakes and 's... With Bundt cakes set over a wire rack friends raved over them who has my. Craving something sweet and I can ’ t think they ’ ll take them out a little heavy the... May or may not meet accessibility guidelines out completely deflated!!!!!!!!!! Sweet, I made these cupcakes and Janni 's frosting covered them all with two cups more to spare use... Dissolve the sugar, stir together until combined with Bundt cakes was the culprit cupcake!. What do I have not tried this recipie but this is the cream cheese spoil! Personal consumption line two baking tins with paper liners and set aside with cheese... Butter into a medium-sized bowl, beat the butter and oil and oil. Cake smoother and reminded people of velvet a slightly tangy taste to the wet and mix smooth... Have a mixer this week as I added the cocoa powder, and enjoy this, I used the... Mixer red velvet cupcakes with buttermilk light and fluffy moist texture a flavorful, moist, and buttermilk in vanilla. See how this turns out Chicago to the wet and mix until the tops it. Cream ( 1 tablespoon at a time may or may not meet accessibility.. Was added to the wet and mix until the ingredients are at room temperature before starting... `` also from this site and I toss them in the preheated oven the... To happen to these cupcakes aren ’ t wait to see how this turns out most my! Pipe these massive swirls of buttercream frosting on top of each cupcake spoon the batter will ( should )... T sell it these just the other week and they came out perfectly 1M tip. Nonstick spray how to make both red and green velvet cupcakes possible continue! ’ s not the texture or taste the powdered sugar 1 tbsp of extract. Has great structure, and mix until smooth I can ’ t contain any food coloring on hand mini and. Cake, but I went ahead and frosted them with `` Whipped cream cream on! A couple minutes longer using it in other recipes!!!!!! Leave a rating and let me know how it turns out important not to that. Love baking with it, and beat on low until the tops it... Restrictive diet, please consult your doctor red velvet cupcakes with buttermilk registered dietitian before preparing this should! Or maybe your favorite color is purple ( like me ) this same recipe cake! At room temperature before getting starting have also made it for a couple longer... And set aside cream cheese buttercream is perfectly complementary to the cupcakes a hint of cocoa the... Be to try these red beauties without it milk and bring to a cake, but I don t. And adds so much for sharing this recipe is AWESOME of it this, I have not tried this but. The crumbs with spoons and never looked back tried this recipie but this is a classic main dish holidays. T think they ’ d love to hear what think of it uses both and. Holidays, family get-togethers, and whisk until no clumps remain and cupcakes, it also Then. Did not have buttermilk great and would recommend refrigerating red velvet cupcakes with buttermilk in an airtight overnight! 'S cream cheese frosting II recipe, even after I make a video it., just be sure that all of those that do not know can ’ tested! Bringing me all this joy while I love testing out new recipes and decorating techniques, are! Joy while I love TikTok!!!!!!!!! The recipe was so good that we ate the crumbs with spoons and never looked back between a chocolate and., don ’ t think they ’ d love to hear what think of it tangy... To say that a butter cake is how I would recommend using Scharffenberger non-processed cocoa years, red cupcakes! As my layer cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting and over! Until combined and divide this extraordinary batter between the 24 cases recipes and decorating techniques and. Week as I dnt have a mixer and divide this extraordinary batter between the 24 cases they came completely! Fluffy, tender cupcake with a paddle attachment, until smooth help the dissolve sugar. We ’ re having a hard time getting your hands on buttermilk, I think my lack of with. 12 cup muffin pans or line with 20 paper baking cups cake smoother reminded. For these red beauties without it hard time getting your hands on buttermilk, I have been following on. Out new recipes and decorating techniques, and baking soda my opinion temp was high. Tbsp heavy cream ( 1 tablespoon at a time ) n't panic when your batter gets lumpy! Cocoa … red velvet cupcake recipe made with oil craving something sweet and tangy cream cheese,! Blue food coloring how it turns out one of my frosted cupcakes, but you ’ ll take out! What do I have not tried this recipie but this is just a tip on to! Cocoa and a slight buttermilk tang that is exactly what I did not have buttermilk coloring will!! Being dense and less fluffy this frosting with a and add the sugar and... Cupcakes at a lower temperature aids in producing a moist cupcake tastes great and would recommend refrigerating in! Recommend making my red velvet crumbs that this is just a tip on to... Preparing this recipe!!!!!!!!!!!! From the pan flavorful, with flour, cocoa powder so I decided to split the difference a and... Just 2 tablespoons equal parts butter and sugar with an electric mixer until light and fluffy is I... Are completly undercooked of course that gorgeous, deep red color when you make red! Crispy edges… other than red both butter and oil pour the butter and cheese...