Ingredients
-
1 cup all purpose flour
-
1 tbsp cocoa powder
-
1 tsp baking powder
-
1/2 tsp baking Soda
-
1/4 tsp salt
-
1/2 cup sugar
-
1/2 cup buttermilk
-
1 tbsp vinegar
-
1 tsp vanilla extract
-
1/4 cup oil
-
1 tbsp red food coloring
Directions
These are the best red velvet cupcakes, and the easiest recipe you’ll ever find, perfect for any occasion. These homemade red velvet cupcakes are incredibly moist and heavenly delicious.
WHAT IS RED VELVET ?
They get their name from their rich and deep red color. Red velvet is made with vinegar, buttermilk, and other ingredients. The buttermilk and vinegar are acidic in nature, and the acidic reaction because of these two ingredients help the cupcakes to get a deep red color. The cupcake has light chocolate flavor because of cocoa powder.
THE INGREDIENTS
All-purpose flour — Cake flour can be used.
Cocoa powder — Use unsweetened cocoa powder.
Baking powder & Baking soda — Do not skip these two ingredients.
Salt — It is used to enhance the flavor.
Buttermilk — Buttermilk can be substituted with milk and vinegar. Take half cup milk add in 1 tbsp vinegar or lemon juice and let it rest for 10 minutes, buttermilk is ready.
Oil — Butter can be used instead of oil.
Sugar — Adjust sugar as per your taste.
Vanilla extract — Use good quality of vanilla.
Red food coloring — Add gel color or liquid food color as required to color the batter deep red.
HOW TO MAKE RED VELVET CUPCAKE?
Start with the dry ingredients, sift all dry ingredients together. In a large bowl add in oil, sugar, and whisk until sugar dissolves than add in buttermilk, vinegar, vanilla extract, red food coloring and whisk together. Now add the dry ingredients to the wet mixture and fold to combine. Do not over fold. Scoop the batter to the cupcakes lined pan and bake for 20 minutes or until toothpick comes out clean. Once baked, let them cool completely at room temperature. Meanwhile, make butter cream frosting, and frost cupcakes before serving.
RED VELVET VS CHOCOLATE
Both the cake have flavor of cocoa, in red velvet, there is buttermilk and vinegar combination, whereas, in chocolate cake, there is no such ingredients. Both have the chocolate flavor, but red velvet is richer in taste.
DO NOT WANT TO USE FOOD COLOR
If you don’t want to use any food color in your cupcakes then you can simply skip the food color with grated beet roots. Just add half cup of finely grated beet roots in the cupcake recipe. This is a natural way to get perfectly red velvet cupcakes.
CAN I MAKE A CAKE INSTEAD OF CUPCAKES?
Definitely yes, If you want to make a cake instead of cupcakes, simply scaled up all the ingredients, and bake in a cake pan.
FROSTING CUPCAKES
To frost my cupcakes I have used butter cream frosting. Pipe a swirl of the butter cream frosting using a piping bag and decorator’s tips and top it with red velvet crumbs. To keep the decorating simple you can use a spatula to spread frosting on top.
HOW DO YOU SWIRL PIPES?
Starting swirl from the outside, pipe inwards of the cupcake, a bit overlapping each time you go around the cupcake. To finish the swirl stop squeezing then gently lift your piping bag. You can use any decorator’s tip to frost the cupcakes.
HOW TO STORE RED VELVET CUPCAKES
These cupcakes can be stored for up to 3 day at room temperature, or you can store in the refrigerator. Keep these red velvet cupcakes in the air tight container.
Note:
- Store frosted cupcakes in an airtight container for three days either at room temperature or in the refrigerator.
- Do not over mix, over mixing make the cupcakes dense and sometimes even sink in the middle.
- All the ingredients must be at room temperature.
- Do not use too much red food coloring.
Steps
|
1
Done
|
Preheat oven to 170° C. Line 6-count cupcakes pan with cupcake liners and set aside. |
|
2
Done
|
In large mixing bowl add in oil, sugar and whisk until sugar dissolves. Now add in buttermilk, vinegar, vanilla extract, red food coloring and combine well. |
|
3
Done
|
Sift all the dry ingredients, i.e flour, cocoa powder, baking powder, baking soda, salt. |
|
4
Done
|
Add the dry ingredients to the wet ingredients and combine. Do not over mix. |
|
5
Done
|
Spoon batter into cupcakes lined pan, filling about 3/4 full. |
|
6
Done
|
Bake for 20 minutes at 170° C or until a toothpick inserted into the center of cupcakes comes out clean. |
|
7
Done
|
Transfer to a wire rack to cool completely. |
|
8
Done
|
Prepare butter cream frosting, and frost cupcakes before serving. |
3 Comments Hide Comments
Hi… Tried your Red Velvet cupcake recipe. It came out so good and tasty. Everyone just loved it. Thanks
Thank you Manjushree, i am glad you liked my recipe.
Very informative blog article. Much thanks again. Fantastic. Muriel Aguistin Nadeen