Best Red Velvet Cupcake Recipe From Scratch

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SOUTHERN RED VELVET CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 48 mini cupcakes or 24 regular-size cupcakes

Number Of Ingredients 17



Southern Red Velvet Cupcakes image

Steps:

  • 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.
  • In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. 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. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
  • Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

2 1/2 cups flour
1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/3 cups vegetable oil
3/4 cup buttermilk, room temperature
2 tablespoons red food coloring
1 tablespoon white distilled vinegar
1/2 tablespoon vanilla extract
Cream Cheese Frosting, recipe follows
4 cups confectioners' sugar
8 ounces cream cheese
1 cup or 2 sticks unsalted butter
1/2 teaspoon salt
4 teaspoons pure vanilla extract

RED VELVET CUPCAKES

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories     Trusted Brands: Recipes and Tips     McCormick®

Time 40m

Yield 30

Number Of Ingredients 16



Red Velvet Cupcakes image

Steps:

  • Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  • Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
  • Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
  • Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

RED VELVET CUPCAKES

Provided by Ina Garten

Categories     dessert

Time 55m

Yield 15 cupcakes

Number Of Ingredients 17



Red Velvet Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
  • In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  • Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
  • Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, such as Pernigotti
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk, shaken
1 tablespoon liquid red food coloring
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
Red Velvet Frosting, recipe follows
8 ounces cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
3 1/2 cups sifted confectioners' sugar (3/4 pound)

RED VELVET CAKE

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15



Red Velvet Cake image

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

CREAM CHEESE FROSTING FOR RED VELVET CAKE

Provided by Alton Brown

Time 17m

Yield about 3 cups

Number Of Ingredients 5



Cream Cheese Frosting for Red Velvet Cake image

Steps:

  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

SOUTHERN RED VELVET CAKE

Bake a classic Southern Red Velvet Cake recipe from Food Network that's slathered in cream cheese frosting and sprinkled with crushed pecans.

Provided by Food Network

Categories     dessert

Time 1h

Yield about 6 to 8 servings

Number Of Ingredients 18



Southern Red Velvet Cake image

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
  • In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
  • Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

BOBBY FLAY THROWDOWN RED VELVET CUPCAKES AND CREAM CHEESE ICING

I saw this recipe on the Food Network show Bobby Flay Throwdown. He challenged a lady who has a cupcake store. This is the recipe she uses and says she sells the most of. You want to make these huge. She makes them to feed 2 people. Opening them up and cutting them in half like a regular cake. The icing recipe makes alot,,,but plan to use a heaping scoop on top of the cupcake. Since you cut it in half and eat it with a fork every forkful can dip into the icing. I double the cocoa amount for more flavor. Also,,it calls for 2 tbs of red food coloring, it does make it very red,,but even 1 tbs will make it red enough.

Provided by Domesticgirly

Categories     Dessert

Time 1h25m

Yield 16 cupcakes

Number Of Ingredients 17



Bobby Flay Throwdown Red Velvet Cupcakes and Cream Cheese Icing image

Steps:

  • For the cupcakes:.
  • Preheat oven 350 degrees F.
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out.
  • tough.
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:.
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
  • The frosting can be used right away, or stored in the refrigerator up to a week.
  • Frost cooled cupcakes with the cream cheese frosting.

3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
2 1/4 cups granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons red food coloring
2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 lbs cream cheese, room temperature
1 lb butter, room temperature
2 lbs powdered sugar, sifted
1 tablespoon vanilla extract

RED VELVET CUPCAKES

Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 40m

Yield Serves 12

Number Of Ingredients 14



Red velvet cupcakes image

Steps:

  • Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
  • Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
  • Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
  • While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
  • Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.

Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium

150g plain flour
1 tbsp cocoa powder
1 tsp bicarbonate of soda
50g butter , softened
150g caster sugar
1 large egg , beaten
1 tsp vanilla paste
100ml buttermilk or kefir
50ml vegetable oil
1 tsp white wine vinegar
1 tbsp red gel food colouring
100g slightly salted butter , softened
225g icing sugar
100g full fat cream cheese , stirred to loosen

OLD-FASHIONED RED VELVET CAKE

Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.

Provided by LuvMyBabies

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 17



Old-Fashioned Red Velvet Cake image

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • Grease and flour 2 (9-inch) cake pans.
  • In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside.
  • In a large bowl, cream together sugar and butter.
  • Beat in eggs one at a time.
  • Alternately add flour mixture and buttermilk.
  • Beat in food coloring and vinegar, then add vanilla.
  • Spread the batter evenly in the pans.
  • Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean.
  • Turn out onto a rack to cool.
  • Frosting: Blend cream cheese and butter together in a mixing bowl.
  • Add marshmallows and sugar and blend.
  • Fold in nuts.
  • Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 970.4, Fat 44.6, SaturatedFat 21.6, Cholesterol 140, Sodium 745, Carbohydrate 138.2, Fiber 2.5, Sugar 99.7, Protein 9.7

2 1/2 cups sifted cake flour
2 tablespoons good quality cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 ounces red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 cup melted marshmallows (you may use Fluff marshmallow creme to make it easier)
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

GRANDMA'S RED VELVET CAKE

It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 14 servings.

Number Of Ingredients 17



Grandma's Red Velvet Cake image

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

EXTRA MOIST RED VELVET CAKE

I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!

Provided by The Real Cake Baker

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12



Extra Moist Red Velvet Cake image

Steps:

  • Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
  • Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
  • Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
  • Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.

Nutrition Facts : Calories 426.4, Fat 21.1, SaturatedFat 12.5, Cholesterol 113, Sodium 387.5, Carbohydrate 54.5, Fiber 0.7, Sugar 34.7, Protein 5.7

2 1/2 cups of all purposed unbleached flour
3 semi sweet chocolate squares or 1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups granulated sugar
4 eggs
1 ounce red food coloring
2 teaspoons vanilla
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1 cup sour cream

SOUTHERN BUTTERMILK RED VELVET CAKE

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. I have also made it into cupcakes for the kiddies to take to school and share. The frosting is buttery and not-too sweet. This is a traditional cake from Chicago to the deep south. Back East you will even find cake mixes for an easy version of "Red Velvet Cake". I tried several versions of this cake and favored this adaptation of Gale Gand's from her "Just a Bite" cookbook

Provided by SharleneW

Categories     Dessert

Time 1h

Yield 1 3 layer, 8-inch cake, 12 serving(s)

Number Of Ingredients 16



Southern Buttermilk Red Velvet Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour three 8-inch round cake pans.
  • Cream together butter and sugar with electric mixer until fluffy.
  • Add the eggs, one at a time and beat well after each.
  • Make a paste with the food coloring and cocoa.
  • (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
  • Add this paste to the butter/sugar mixture.
  • Sift together the flour, salt and baking soda.
  • Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
  • (Begin and end with dry ingredients).
  • After last addition of flour mixture, stir in vanilla and vinegar.
  • Beat for another minute and then divide into 3 prepared pans.
  • Bake for about 35 minutes, or until done.
  • Cool for 10 minutes and then remove from pan to wire rack to cool completely.
  • To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
  • This will take about 10 minute.
  • Remove from heat and allow to cool completely.
  • Meanwhile, cream together the butter, sugar and vanilla.
  • Beat until it is very light and fluffy, about 10 minutes.
  • When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
  • Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.

Nutrition Facts : Calories 553.4, Fat 32.7, SaturatedFat 20.3, Cholesterol 116, Sodium 480.2, Carbohydrate 60.8, Fiber 0.7, Sugar 35.9, Protein 5.3

1 cup butter
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
2 tablespoons cocoa
2 1/2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon white wine vinegar
1 cup milk
2 tablespoons flour
1 cup unsalted butter
1 cup confectioners' sugar
1 teaspoon vanilla

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Preheat oven to 350F (175C). Line muffin pans with paper cupcake liners. In a large mixing bowl, beat the egg, oil, kefir, red food coloring and vanilla extract. Fold in sugar and salt. Sift flour and cocoa powder into the same bowl and whisk until combined.
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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | PAULA DEEN
Preheat the oven to 350 °F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet ...
From pauladeen.com


THE MOST AMAZING RED VELVET CAKE RECIPE
The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a ...
From thestayathomechef.com


THE BEST RED VELVET CAKE - LIVE WELL BAKE OFTEN
Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder.
From livewellbakeoften.com


BEST RED VELVET CUPCAKE RECIPE FROM SCRATCH
All cool recipes and cooking guide for Best Red Velvet Cupcake Recipe From Scratch are provided here for you to discover and enjoy ... Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe Easy Lunch For Friends Easy Meals To Cook Kids Easy Air Fryer Oven Recipes Dessert Recipes. Best Desserts Austin Texas Albanian …
From recipeshappy.com


HOW TO MAKE RED VELVET CUPCAKES, RECIPE - FOOD NEWS
6 · 30 minutes · This recipe will show you how to make the best red velvet cupcakes with cream cheese frosting from scratch that melts in your mouth. Recipe by Simply Happenings | Food Blogger. 10. 14 ingredients. Refrigerated. 2 Eggs, Large. Baking & Spices. 1 tsp Baking powder. 1 tsp Baking soda. Red […]
From foodnewsnews.com


CLASSIC RED VELVET CAKE - SIMPLY SCRATCH
Whisk together until combined. In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt. Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice. Use a measuring cup to divide the batter evenly among the prepared pans.
From simplyscratch.com


RED VELVET CAKE FROM SCRATCH - PLAIN CHICKEN
In the bowl of an electric stand mixer, mix together sugar and vegetable oil. Add eggs and mix well. Mix in gel food coloring and vanilla. In another bowl, combine flour, cocoa powder, and salt. Add flour mixture to batter alternating with buttermilk. Finally, combine white vinegar and baking soda.
From plainchicken.com


ULTIMATE RED VELVET CUPCAKES RECIPE - FOOD NEWS
Red Velvet Cupcakes. Preheat the oven to 350 °F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer.
From foodnewsnews.com


THE BEST RED VELVET CAKE RECIPE - COOKIES AND CUPS
Add in the sugar and mix until incorporated. Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder. Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
From cookiesandcups.com


RED VELVET CUPCAKE RECIPE - HOMEMADE RED VELVET CUPCAKES
Instructions. Preheat the oven to 350 degrees F. Line 16 muffin tins with cupcake liners. Combine the flour, baking soda, cocoa and salt together in a mixing bowl. Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
From dessertsonadime.com


BEST RED VELVET CUPCAKES {WITH CREAM CHEESE FROSTING}
Pour cupcake batter in cupcake liners. Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean. Allow the cupcakes to cool down completely. While they are cooling, make cream cheese frosting. Fill a piping bag with icing and pipe icing on top of each cupcake.
From cakewhiz.com


BEST RED VELVET CUPCAKE RECIPE FROM SCRATCH - ALL INFORMATION …
Red Velvet Cupcakes | Allrecipes top www.allrecipes.com. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat …
From therecipes.info


EASY RED VELVET CAKE RECIPE FROM SCRATCH
Pour the baking soda into a glass bowl, add the white and the apple vinegar and beat well then add quickly to the mixture, stirring constantly to mix; Bake for 40 minutes in an oven already hot, inside a buttered pan, and cook at 170°C. Remove from the oven and cool.
From thefoodellers.com


RED VELVET CUPCAKES AUTHENTIC RECIPE - FOOD NEWS
Directions Red Velvet Cupcakes Preheat the oven to 350 °F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer.
From foodnewsnews.com


24 BEST RED VELVET RECIPES AND IDEAS - FOOD.COM
24 Crazy-Good Red Velvet Recipes. Fact: Every dessert is better when you make it red velvet. Cake, brownies, even fudge - these 24 brilliantly-colored desserts will be a cheery welcome to any party table. recipe.
From food.com


HOW TO MAKE A PURPLE VELVET CAKE - UGLY DUCKLING BAKERY
Purple velvet cake layers. Preheat the oven to 350°F. Grease and line two 9" round cake pans with parchment paper, and then grease the parchment paper and dust with cocoa powder. Sift dry ingredients for the cake layers (flour, cocoa, baking powder, baking soda, and salt) into a medium bowl. In the bowl of stand mixer (or in a large mixing ...
From uglyducklingbakery.com


BEST RED VELVET CUPCAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BEST SOUTHERN RED VELVET CAKE RECIPE - DIVAS CAN COOK
Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
From divascancook.com


RED VELVET CAKE FROM SCRATCH - CHEF LOLA'S KITCHEN
Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside. Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well. Cream the butter with sugar until it's light and Fluffy then whisk the eggs one at a time until all the eggs are completely incorporated.
From cheflolaskitchen.com


SIMPLE RECIPES: RED VELVET CUPCAKES - FOOD NEWS
Red Velvet Cupcakes. Preheat the oven to 350 °F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer.
From foodnewsnews.com


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