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
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
RED VELVET CUPCAKES
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.
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cake:.
- Preheat the oven to 350 degrees F.
- In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
- For the icing:.
- In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
Nutrition Facts : Calories 249.2, Fat 14.5, SaturatedFat 1.4, Cholesterol 16.8, Sodium 160.4, Carbohydrate 28.1, Fiber 0.4, Sugar 17.9, Protein 2.3
RED VELVET VAMPIRE CUPCAKES
No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
- Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
- Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
- Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
- Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
- Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
- For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
- Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.
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
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
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
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.
RED VELVET CUPCAKES
A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.
Provided by Lorraine of AZ
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
- Cream butter and sugar until fluffy.
- Add eggs and blend well.
- Make a paste of cocoa and food coloring and add to the butter mixture.
- Sift flour and salt togethr into this mixture.
- One at a time, add the following ingredients: buttermilk, vanilla, and water.
- In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
- Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
- Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
- Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
Nutrition Facts : Calories 237.3, Fat 11.6, SaturatedFat 6.9, Cholesterol 46.7, Sodium 198.1, Carbohydrate 31.1, Fiber 0.5, Sugar 20.7, Protein 2.9
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)
These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
- Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
- For frosting:.
- Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
- Scrape down the sides and mix until smooth and creamy.
- Mix in the vanilla.
- Keep tightly covered and refrigerated until ready to use.
MOIST RED VELVET CUPCAKES
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Provided by pinkspoonula
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g
BEET RED VELVET CUPCAKES
At The Sylvia Center, teens learn to use only natural ingredients, replacing artificial and harmful substances, like food coloring, with plant-based ingredients. For these red velvet cupcakes, students made safe, natural food-coloring using beets.
Provided by Thesylviacenter
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350º F and position a rack in the center of the oven. Prepare cupcake pan and line with cupcake liners.
- Add the uncooked beet, buttermilk, lemon juice, and extracts to a food processor fitted with the steel blade and process until very smooth.
- Sift the cake flour, cocoa powder, baking powder, and salt together in a bowl. Beat the sugar, and butter together in a large bowl until creamy, then add the eggs one at a time, mixing for 30 seconds after each addition.
- Alternate adding the flour mixture and beet mixture to the bowl, beginning and ending with the flour mixture. Divide between the cups and bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes.
- Cool the cupcakes on a rack for 20 minutes then invert onto the rack to cool completely. Once cupcakes are cool, snip off the tip of the plastic bag and squeeze out icing onto the cupcakes.
- FROSTING.
- 10 ounces of cream cheese (such as Philadelphia), room temperature.
- ¼ cup of pure maple syrup.
Nutrition Facts : Calories 500.6, Fat 19.9, SaturatedFat 11.9, Cholesterol 116.4, Sodium 641.2, Carbohydrate 75.9, Fiber 1.9, Sugar 47, Protein 6.9
RED VELVET CUPCAKES
This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.
Provided by Millie Peartree
Categories cakes, dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
- In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
- Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
- Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
- As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
- Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
- Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.
MINI RED VELVET CUPCAKES WITH CREAM CHEESE ICING
This is one dessert that I could eat every day. It's easy to make, fun to decorate, and delicious to eat. I highly recommend it.
Provided by Trex
Categories Desserts Cakes Wedding Cake Recipes
Time 1h
Yield 30
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups.
- Sift flour, sugar, salt, baking soda, and cocoa powder together in a bowl.
- Beat oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar together in the bowl of a stand mixer fitted with the paddle attachment. Slowly add the flour mixture; beat on low speed until batter is just moistened and still airy. Pour batter into the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cupcakes carefully onto a serving plate or cooling rack. Let cool, about 15 minutes.
- Beat cream cheese and butter together in a clean stand mixer bowl. Slowly add confectioners' sugar and vanilla extract. Mix on low until smooth. Spread icing over cooled cupcakes.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 31.4 g, Cholesterol 47.7 mg, Fat 23.5 g, Fiber 0.3 g, Protein 3.1 g, SaturatedFat 9.5 g, Sodium 184.3 mg, Sugar 22.8 g
RED VELVET CUPCAKES
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.
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by Ya Salam Cooking
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a small bowl, sift the cake flour and set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk.
- Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
- In a small bowl, stir together the cider vinegar and baking soda.
- Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Fill cupcake tin 2/3 full with batter.
- Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
- Cream together cheese and butter until creamy and smooth.
- Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
- Stir in one teaspoon of vanilla.
Nutrition Facts : Calories 199.1, Fat 8.5, SaturatedFat 5, Cholesterol 35, Sodium 172.7, Carbohydrate 29.2, Fiber 0.3, Sugar 20.9, Protein 2.1
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