The Red Velvet Cupcakes
Luxurious looking cupcakes with red sprinkles! Especially suitable for special occasions!
How to make the red velvet cupcakes?
For the Cupcakes:
- 1 2/3 cup all-purpose flour 215g
- 2 tsp cocoa powder 4g
- 1 cups granulated sugar 200g
- 1/4 tsp baking soda 1g, heaping
- 1 tsp baking powder 4g, heaping
- 1/4 tsp kosher salt 1g, heaping
- 3/4 cup unsalted butter 190g, room temperature
- 3 eggs room temperature
- 2 tsp vanilla extract 5mL
- 3/4 cup buttermilk 177mL
- red food coloring
For the Cream Cheese Frosting:
- 3 sticks unsalted butter 340g, room temperature
- 1 ½ lb confectioners sugar 550g, sifted
- 16 oz cream cheese 455g, room temperature
- 1 tsp vanilla extract 5mL
- 1 pinch kosher salt
The red velvet cupcakes video recipe
Author of video content: Preppy Kitchen
How to make Red Velvet Cupcakes full recipe
It’s an easy-to-follow Red Velvet Cupcakes recipe for every cupcake lover! We added some tips for you as well so that you make these delicious and irresistible cupcakes easily.
But before you start, check if you have a pastry bag with an 869-star tip, a cupcake /muffin baking pan, and cupcake papers.
Part one. The Cupcakes
To make the fluffy and moist cupcakes, start by adding the dry ingredients to the standing mixer bowl. Firstly, swift the all-purpose flour directly into the bowl. It will remove any unwanted lumps from the flour. Add baking soda, baking powder, kosher salt, and cocoa powder into the flour as well. Lastly, add white sugar and whisk the ingredients together. Set the bowl aside.
Next, in another bowl, crack whole eggs and pour the buttermilk in them. Whish the two ingredients together. Add vanilla extract and red food coloring. Whisk the ingredients together so that the red color is submerged.
Place the mixing bowl in place and add pieces of unsalted butter to the dry mixture. Start mixing at low speed until you end up with a crumbly and sandy mixture.
Tip: You have to make sure the butter you are using is at room temperature and soft. Moreover, adding the whole butter stick at once will take longer to combine with the dry mixture. If you cut it into cubes or just use your hands to break it into smaller pieces, it will be much easier to combine with the dry ingredients.
Now pour half of the wet mixture into the mixing bowl while the mixer runs at medium speed. Let the ingredients mix for about 2 minutes or until it is fluffed up. Add half of the remaining mixture and continue to mix the ingredients starting at low and then slowly to medium speed for another 30 seconds. Pour in the rest of the mixture and continue to beat at low to medium speed for 30 more seconds.
Tip: If you add the whole wet mixture into the dry mixture, it won’t mix properly, and the cupcakes won’t turn out as airy and fluffy as well want. So, add the wet mixture after intervals. Also, don’t pour the wet mixture when the mixer is running. Give it rest, and then add the mixture.
Adjust the red color by adding more of it to get the color you desire.
Prepare the baking pan by adding cupcake paper, and using an ice cream scoop, add a scoop of batter into each cupcake paper. Place the baking pan in a preheated oven for 15 to 20 minutes at 350-degree F.
Tip: To get an even bake, flip the direction of the baking pan halfway into the cook.
Next – The Cream Cheese Frosting
To prepare the cream cheese frosting, first swift the confectioners’ sugar in a bowl and set it aside.
Cream the butter by placing unsalted butter sticks into the mixing bowl and start mixing at low to medium speed until the butter is creamy.
Add a pinch of salt and cream cheese. Whisk it at medium speed for about 2 minutes or until it is mixed with the butter. Add vanilla extract and whisk until it is well combined.
Tip: You can use cream cheese or mascarpone cheese for this frosting as well. Once you start the mixer, scrape down the cream on the sides using a spatula after intervals.
Start adding one to one and a half cups of confectioners sugar at a time and mix at low speed until it is well incorporated. Continue adding more sugar until you have used up and incorporated all the sugar. You can add more sugar to adjust the consistency of the sugar. Mix until soft peaks start to form. Add a pinch of salt and mix.
Add the cream cheese frosting into a piping bag with an 869-star tip.
Last - Assembly
Once the cupcakes are cooked, take the pan out of the oven and let them cool down. Take a cupcake and grate it using a cheese grater. Use the cupcake crumb later for garnish.
Place the cupcake in your favorite cupcake paper and pipe the cream cheese frosting by putting a dollop in the center of the cupcake and applying pressure to the piping bag so that the frosting spreads evenly. Turn the cupcake slightly to get a nice visual effect on the frosting. Sprinkle the crumbs on top and Enjoy!