Red Velvet Cupcakes
You can’t go wrong with these vibrantly red, deliciously moist, red velvet cupcakes. They are an instant classic with their bold colour and subtle flavour. Make these for Valentines, Christmas or just a random Thursday afternoon treat.
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Red velvet cupcakes have to be one of my favourite cupcakes ever.
While they seem like a simple cupcake that just happens to have a little bit of cocoa and way too much food coloring, they definitely have a flavour that is all their own.
Tips and Tricks
- Don’t be tempted to add in all of the eggs at once. Beating through the eggs one at a time is key to achieving the velvety texture of the cupcakes. You want to have each egg beaten through to a smooth consistency before you add in the next.
- I usually use buttermilk substitute for my cupcakes. Buttermilk here in New Zealand is so expensive and I haven’t noticed much of difference in the finished product when I have purchased it in the past. If you want to use a buttermilk substitute for yours too, then I suggest the lemon jusce and vinegar method. Place 2 teaspoons of lemon juice into a 1/2 cup measuring cup. Full the cup to the top with milk. Then pour the mixture into a larger cup so that you can give it a little stir. leave the mixture to sit for atleast 5 minutes. It will be a little lumpy when you pour it into your cake batter.
- You need to fill your cupcake cases to no more than 3/4 fill. While these cupcakes do not rise a lot when they cook they do have a tendency to spill out over the edge and get very misshaped if there is too much batter in the cupcake cases.
- This recipe is also great for making a red velvet cake without any alterations. Pour the batter into a lined .. cm round cake pan and make in a preheated oven at 150 degrees (fan forced) for 45 minutes
How to finish off your red velvet cupcakes
Cream cheese frosting – This definitely seems to be the most popular choice for red velvet cupcakes.
White chocolate buttercream – This is a great option if you want to boost the sweetness and do not want the slight tartness that cream cheese brings.
Ermine frosting – This is my absolute favourite frosting for red velvet cupcakes or cake. Although nobody in my house would agree with me.
Sprinkles – Red velvet cupcake crumbs sprinkled on top look great. But so do little pink hearts for valentines day.
Ingredients
Method
- Preheat oven to 150 degrees fan and line a 12 cup muffin tray with cupcake liners
- Using an electric mixer cream together butter and sugar.
- Add in eggs one at a time beating thoroughly before adding the next
- In a small dish mix together cocoa and coloring mix well, until very smooth then add into your bowl. Mix well
- Add half of your flour and buttermilk and mix through then add the remaining flour and buttermilk. Mix until just combined
- In a small dish (just use the one you mixed your cocoa in) quickly mix together baking soda and lemon juice before adding to your cake batter. Mix through using a spatula and pour into your prepared cake pan.
- Bake for 25 – 30 minutes or until your cupcakes are just baked through.
- Remove your tray from the oven and allow the cupcakes to cool fully before finishing with with your choice of icing
Thank you so much for taking the time to read through my red velvet cupcakes recipe. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments below. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
