Red velvet cupcakes

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Red velvet cupcakes

I've been looking for some fun recipes to try at Christmas and I LOVE the red velvet stuff. Since the colors resemble Christmas, I have toyed with a couple of red velvet recipes. Here is a basic recipe for red velvet cupcakes. It is nice and moist and makes exactly 20 cupcakes as they say. I had no buttermilk, so I made mine (milk + lemon juice).

It's also a fun data fact: Vinegar and cocoa have a chemical reaction when mixed together, giving this cake a red hue, but to get the gorgeous bright red you want, you still need to add red food coloring. So that chemical reaction is why it is called red velvet; You really need cocoa to make it a red velvet cake and not just a white red cake. Some people don't understand that red velvet cake has a hint of chocolate. Anyway, happy baking!

Red velvet cupcakes

Ingredients

Red velvet cupcakes:

  • 1/2 cup of butter
  • 1 1/2 cups of sugar
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon of lemon juice
  • 1 tablespoon of red food coloring
  • 1 teaspoon of vanilla
  • 1 1/2 teaspoon baking soda
  • 1 tablespoon of distilled white vinegar
  • 2 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon salt

Glazed cheese cream:

  • 8 oz Neufchatel cream cheese
  • 4 tablespoons unsalted butter
  • 3/4 cup sugar
  • 1/2 teaspoon of vanilla
  • 1/2 (8oz) tub whip fresh whip

Instructions

  1. CUPS OF RED VELVET: Add lemon juice to milk. Set aside and let sit for 10 min.
  2. Beat the butter and sugar until fluffy.
  3. Add the eggs, milk mixture, red food coloring, and vanilla. To combine.
  4. Add soda and vinegar, stir slightly.
  5. Sift the flour, cocoa and salt into a separate container.
  6. Add the dry ingredients to the wet ingredients in the mixer. Mix until mixed. DO NOT OVER MIX!
  7. Sprinkle or line a cupcake pan and fill ½-3/4 with the cake batter. It will make 20 cupcakes.
  8. Bake at 350 * F for 20-25 min or until cake comes out again when touched.
  9. CREAM CHEESE ICE CREAM: Butter cream with cream cheese until smooth and smooth (no lumps).
  10. Add sugar and vanilla until just incorporated.
  11. Add a cold whip and mix until blended. It should be stiff enough to leave ripples in the icing of the beaters, but if you do it too long it can get smooth and thick; you want a light smoothie frosting.
  12. Frost cupcakes and sprinkle with red sugar crystals if desired.

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