Traditional recipes

Red Velvet Cupcakes Made Easy

Red Velvet Cupcakes Made Easy

These delicious cupcakes are easy to make if you follow a few simple steps

Red velvet cake (yellow cake flavored with cocoa powder and colored with red food coloring) is notoriously moist and delicious. It makes a wonderful layer cake, but it is perfect for cupcakes, too. Though you can make red velvet cupcakes completely from scratch, we love this recipe because it uses a simple shortcut that yields good results: instead of measuring out dry ingredients, substitute a boxed cake mix.

You can use any boxed yellow cake mix that you like; just mix it with water (as directed on the box), ½ cup of unsweetened cocoa powder, 3 eggs, ½ cup of margarine, and 1 tablespoon of red food coloring. Then, bake the batter in two paper-lined cupcake pans in a 350 degree F oven.

When the cupcakes come out of the oven, cool them on a wire rack. When they are completely cool, frost them with an easy icing, made by mixing cream cheese, vanilla extract, and confectioners sugar to the desired consistency and taste.

Click here for the full recipe.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


Red Velvet Cupcakes

Ruby-hued red velvet cake topped with a rich cream cheese frosting has been a favorite American dessert since the turn of the last century. The Adams Extract Company claims to have created the “original” red velvet cake in the 1920s. However, The Waldorf Astoria Hotel in New York City also claims it is the birthplace of the red velvet cake, with it being a popular menu item in the 1950s. This red velvet cupcakes recipe was inspired by this sweet history.

One of the lingering questions about the typical ingredients in a classic red velvet cake surrounds the use of white vinegar in the batter. During World War II baking staples like sugar and butter were rationed, and some bakers began adding beets or beet juice to their cakes. The red from the beet juice made the cakes more appealing, and the beets also acted as a filler and kept the cakes moist. However, when beet juice is in too alkaline of an environment, it tends to bake into a bluish hue rather than the red velvet color we associate with this cake.

By adding vinegar to the baking soda in the recipe, the environment becomes more acidic, resulting in a beautiful red cake. Although, nowadays most bakers tend to use red food coloring which isn't reactive to pH changes, the tradition of adding vinegar to this cake remains.

This recipe is a variation on the classic red velvet cake in the form of single-serving cupcakes. They are perfect for creating a cupcake display at a party!


  • MIX BATTER: Sift together your dry ingredients. Whisk together the wet ingredients. Then combine the dry and wet ingredients until smooth.
  • BAKE CUPCAKES: Divide the batter into cupcake liners and bake the cupcakes for about 16 minutes.
  • COOL AND FROST: Cool cupcakes until room temperature and generously frost with cream cheese frosting.

For these cupcakes, I used a large closed star tip for frosting the cupcakes with cream cheese frosting. Then, I crumbled up one un-frosted cupcake into crumbs and sprinkled them on top of the frosting. Lastly, I added a few heart sprinkles.


Instructions

Preheat oven to 350°F. For the Cupcakes, beat cake mix, sour cream, water, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes. Spoon batter into 24 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.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with frosting.


Moist Red Velvet Cupcakes

Every baker needs that one Moist Red Velvet Cupcakes recipe that we could rely on. Here’s presenting my personal foolproof recipe which never fails. Moreover, these are super moist and amazingly delicious. Thus, this red sponge is full of simple flavors, light & fluffy. These Moist red velvet cupcakes can be combined with any frosting as well as served without any frosting. These are truly the best red velvet cupcakes you will come across

Moist red velvet cupcakes Moist red velvet cupcakes

How To Make Red Velvet Cupcakes

Firstly, are you in search of a good moist red velvet cupcake recipe ?? I was in search of it for a long long time until I discovered making changes to my own recipe would yield the perfect light red velvet cupcakes.

I like my cupcakes to be super moist & fluffy and therefore, this recipe will help you achieve it. So let’s get started

Color

Before I begin, I’d like to let you know that it is not necessary to add loads of liquid color to your batter, however, a good gel color can also help you achieve that vibrant red color. For me, the extra red gel color by Magic colors is perfect. However, you can use whatever gel color is available as long as it promises to be extra efficient. A good 8- 10 drops of gel color helps you get that vibrant red. Personally, I don’t like it too dark so I stick to 5-6 drops.

Cocoa Powder

Secondly, the lighter the cocoa powder, the brighter your cupcakes. I always use unsweetened light brown cocoa powder for red velvet cupcakes as it avoids making my batter brownish red. Also, going overboard with the amount of cocoa powder can make your cake dense which is not what we looking for. Common brands available are: Weikfield & Cadbury

Moist red velvet cupcakes


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Welcome, everyone, to my online cookbook. Here you won’t find any ads or paid endorsements. You will find all my easy recipes, the things I cook at home every day, and if I mention a product it’s because I want everyone to get the best results with my recipes. There are no paid endorsements here. I’ve had a passion for cooking all my life and my goal has always been the same. Well, actually I have three goals whenever I cook: Make it healthier, make it easier, and make it faster. Whenever I can make a recipe quick & easy and healthy, I want to share it. Having been a working woman all my life, I needed what most other people need: healthy recipes that are quick and easy, especially dinner recipes with simple ingredients most of us have at home.

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Red Velvet Cake Mix Cupcakes

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Ingredients for the best red velvet cupcakes

  • 1 1/3 cups Cake Flour (You can find an great recipe here to make cake flour. )
  • 2 Tablespoon Cocoa Powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 Cup Butter Softened at room temperature
  • 1 cup Sugar
  • 1/4 cup Vegetable Oil
  • 2 Large Eggs
  • 1 tsp Vanilla Extract
  • Red Gel Food Coloring
  • 2/3 cup Buttermilk


Red Velvet Cupcakes

Ingredients

Red Velvet Cake (scratch recipe)

  • 2 1/4 C. flour
  • 1/2 C. cocoa powder unsweetened
  • 1 1/2 tsp baking soda
  • 1/2 tsp. salt
  • 1 1/4 C. butter
  • 2 C. sugar
  • 4 eggs
  • 2 tsp. vanilla extract
  • 1 C. sour cream
  • 1/2 C. milk or buttermilk
  • 1 oz. red food coloring liquid not gel

Instructions


Instructions

Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

Beat butter and granulated 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.

For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.


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