Red Velvet Muffins Recipes

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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 CUPCAKES

Provided by Food Network

Categories     dessert

Time 2h15m

Yield 16 cupcakes

Number Of Ingredients 16



Red Velvet Cupcakes 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.

15 1/2 ounces 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
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 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 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds 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

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



Moist Red Velvet Cupcakes image

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

½ cup butter
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt

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 MUFFINS WITH VANILLA DIP

These Red Velvet muffins are a smaller version of the cake. The vanilla dip is a lighter way to frost them.

Provided by FloridaGrl

Categories     Breakfast

Time 27m

Yield 12 muffins

Number Of Ingredients 17



Red Velvet Muffins With Vanilla Dip image

Steps:

  • Position your oven rack in the center of the oven, and preheat to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick cooking spray, or putting the paper cups inside. If using silicon muffin pans, spray as directed and place on a baking sheet.
  • Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl until well blended. Set aside.
  • In a large bowl, lightly whisk the egg, then whisk in the buttermilk and melted butter until smooth. Whisk in the vanilla, vinegar, and red food coloring until the mixture is uniformly colored. Use a wooden spoon to stir in the flour mixture, just until moistened.
  • Fill the prepared pans three quarters full. Use additional greased muffin pans for any leftover batter. Bake for 27 minutes, or until the tops are browned and cracked an a toothpick inserted into the center of one comes out with a few moist crumbs attached.
  • Set the pan on a wire rack to cool for 10 minutes. (While the muffins are cooling, you can make the dip.) Gently rock each muffin back and forth to release it, then remove them from the pan and put on the rack to cool for an additional 5 minutes. You can then dip the tops of the muffins into the vanilla dip. If you are going to store or freeze the muffins, put into airtight containers or freezer bags once the dip has set up. These muffins will keep for up to 24 hours at room temperature or up to 1 month in the freezer.
  • VANILLA DIP:.
  • THis is a simple icing for baked muffins. Don't spread it with a knife-just dip the tops of the muffins into this thin glaze until they are lightly coated. The topping will be soft when set.
  • Stir the water, corn syrup,and salt into a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in the vanilla extract. Stir in the sugar in 1/4 cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes.
  • Dip the tops of the cooled baked muffins into the mixture and let the excess drip back into the bowl. If desired, and any topping remains, dip the muffins a second time for a thicker glaze. Set the muffins right side up on a plate, and allow the dip to set at room temperature for about 15 minutes.

Nutrition Facts : Calories 300.7, Fat 8.8, SaturatedFat 5.3, Cholesterol 39.1, Sodium 420.6, Carbohydrate 52.6, Fiber 1.2, Sugar 35, Protein 4

nonstick cooking spray or paper baking cup
2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup cocoa powder, sifted
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 large egg, at room temperature
1 1/3 cups buttermilk
8 tablespoons unsalted butter, melted & cooled
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 (1 1/4 ounce) bottle red food coloring
2 tablespoons water
2 teaspoons light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar

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