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
RED VELVET MINI CUPCAKES
Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 48 mini cupcakes (2 cupcakes per serving)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners.
- Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla.
- On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated.
- Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack.
- Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.
Nutrition Facts : Calories 83 calorie, Fat 5 grams, SaturatedFat 0 grams, Cholesterol 4 milligrams, Sodium 50 milligrams, Carbohydrate 9 grams, Fiber 0.5 grams, Protein 1 grams, Sugar 6 grams
MINI RED VELVET CHEESECAKES
Provided by Dan Langan
Categories dessert
Time 2h
Yield six 3-inch cheesecakes
Number Of Ingredients 19
Steps:
- For crust: Preheat oven to 325 degrees F.
- Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
- Bake for 8 minutes, then allow to cool while filling is prepared.
- For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape.
- Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
- Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
- For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.
CLASSIC RED VELVET HEART CAKES
For a perfect dessert recipe for any romance dinner, try these cakes. It will be very impressive to your guests and also tastes wonderful.-Hershey Food Corporation, Cheryl Reitz, Hershey, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine milk and food coloring; set aside. Combine flour, cocoa and salt; add to creamed mixture alternately with milk mixture. Mix well. Stir in baking soda and vinegar. Pour into a greased and floured 13-in. x 9-in. baking pan. , Bake at 350° for 30-35 minutes or until cake test done. Cool on a wire rack. Cut into squares or mark top of cake with a 3-in. heart-shaped cardboard template or cookie cutter and cut with a knife. Frost with vanilla frosting. Sprinkle with chocolate chips if desired.
Nutrition Facts : Calories 347 calories, Fat 13g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 433mg sodium, Carbohydrate 55g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
RED VELVET VALENTINE HEARTS (MINI-CUPCAKES)
Tiny bite of a gluten free version of red velvet cake! perfect for Valentine's Day! See more of my gluten free recipes at www.gingerlemongirl.com
Provided by cslowe97
Categories Dessert
Time 40m
Yield 40-50 tiny heart cupcakes, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
- In a large bowl whisk together all dry ingredients (excluding sugar!).
- In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
- With an electric mixer cream butter and sugar until light and fluffy.
- Add egg yolks, one at a time until well incorporated.
- Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
- Beat until just combined.
- Repeat until all of flour and buttermilk mixtures have been incorporated.
- Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.
- Do not overbeat.
- In a small bowl, whisk or beat egg whites until stiff peaks form.
- Fold into cake batter.
- Fill each muffin tin 2/3 full with batter.
- Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!
- For Icing:.
- Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!
Nutrition Facts : Calories 165.1, Fat 4.7, SaturatedFat 2.6, Cholesterol 38.4, Sodium 295.9, Carbohydrate 28.6, Fiber 1.2, Sugar 18.8, Protein 3
HEART-SHAPED RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
A delicous treat, even though these instructions are for boxed red velvet mix, you can make your own if you want to. You can also purchase the cream cheese frosting in most superstores. A tip that is very helpful is use alot of nonstick spray, these tend to stick to the pan, and let the cakes cool for a long time so they do not fall apart.
Provided by Livster0706
Categories Dessert
Time 3h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
- Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired.
Nutrition Facts : Calories 455.2, Fat 44.8, SaturatedFat 9.1, Cholesterol 84.2, Sodium 90.8, Carbohydrate 11.3, Sugar 10.4, Protein 3.5
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