red velvet cupcakes

<em>Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!</em>

Red Velvet Cupcakes

eggs,

(32 grams) cornstarch*

baking soda

(6 grams) natural unsweetened cocoa powder

salt

(200 grams) granulated sugar

(120 milliliters) canola or vegetable oil

vanilla extract

white vinegar

liquid red food coloring*

(120 milliliters) buttermilk, room temperature*

cream cheese frosting

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.

With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.

Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy &#8211; about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look &#8220;piece-y&#8221; and not completely combine with the oil. This is normal and ok.

Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring&#8211; until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter &#8211; and there were in 1 test batch for me &#8211; again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)

Spoon batter into cupcake liners filling 1/2 &#8211; 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don&#8217;t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don&#8217;t recommend a star tip. This frosting is a little too thin.

Made this recipe and found it quite finicky at first, in the sense that it involved many seperate stages (which means a lot more dishes), but I must say the result was perfection. I did add extra cocoa because I usually like my red velvets richer in flavour with it, and I used plain Greek yoghurt because I had no buttermilk and it still came out perfect! Thanks for sharing your recipe! Will be making these again!

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. Perfect for any occasion!&nbsp;

(145 grams) cake flour ((spooned & leveled))

(10 grams) natural unsweetened cocoa powder

(60 grams) unsalted butter (softened to room temperature)

egg (room temperature)

(60 ml) oil (canola or vegetable work well)

liquid red food coloring

(160 ml) buttermilk (room temperature)

(115 grams) unsalted butter (softened to room temperature)

brick-style cream cheese (softened

(240 grams) powdered sugar

Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 16 cupcake liners and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the egg and mix until fully combined, then mix in the oil, red food coloring, vanilla, and vinegar stopping to scrape down the sides of the bowl as needed.

Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.

Evenly distribute the batter between all 16 cupcake liners in the prepared muffin pans, only filling each one about halfway full.&nbsp;

Bake in separate batches at 350°F (177°C) for 15-18 minutes or until the tops of the cupcakes spring back when lightly touched and a toothpick inserted into the center comes out clean.

Carefully remove the cupcakes from the pan and transfer to a wire rack to cool completely.

To make the red velvet cupcakes:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Once the cupcakes have cooled completely, pipe the frosting on top.

To make the cream cheese frosting:

Red velvet cupcakes recipe that makes just 4 cupcakes.

canola oil

sugar

buttermilk

red food coloring

vanilla

flour

cocoa powder

cream cheese, softened

butter, softened

In a cupcake tin, place 4 cupcake liners...

In a cupcake tin, place 4 cupcake liners on the outside edge. Preheat the oven to 350.

In a medium bowl, beat together the canola...

In a medium bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.

In another bowl, whisk together the flour, baking...

In another bowl, whisk together the flour, baking soda, salt and cocoa powder.

Slowly add the dry ingredients to the wet...

Slowly add the dry ingredients to the wet ingredients, while mixing.

Divide the batter between the four cupcake liners...

Divide the batter between the four cupcake liners and bake for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.

Beat together all icing ingredients using an electric...

Beat together all icing ingredients using an electric mixer. Frost cupcakes when cool.

Celebrate love with this recipe for Grain Free Red Velvet Cupcakes + Cream Cheese Icing! They're naturally colored with beet juice and so pretty!

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

ghee

chocolate chips

beet juice

coconut sugar

almond flour

coconut flour

baking powder

sea salt

agave nectar

In a microwave safe bowl, melt the butter and chocolate chips together in the microwave on high power for 30 second increments.

Whisk the beet juice and eggs in a large bowl and add the sugar. Beat well.

Mix in the almond flour, cocoa powder, coconut flour, baking powder, baking soda, and sea salt.

Evenly divide the batter between 12 lined muffin cups in a muffin tin.

Bake in the preheated oven for 20-25 minutes.

Let the cupcakes cool on a wire rack completely before frosting.

For the icing, mix together the cream cheese, butter, vanilla and agave.

Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

Oh my goodness!!!!! I made these tonight as I was craving something sweet and special!  I adjusted the frosting slightly by using around a cup of powdered sugar instead of agave, and the result was divine! It was hard to stop eating! I was pleased that the cupcakes themselves were not too sweet, and paired well with the rich frosting. I didn't note a beet flavour, as I think the cacao overpowered it, but I was still happy. Will definitely make again!!! Thanks so much for sharing this keeper of a recipe!!!!

I can&#039;t remember the last time I had red velvet cupcakes, so for my birthday this year, I decided to make some. I just couldn&#039;t stomach the thought of eating red food dye (gross!) and the natural food dyes found in the store didn&#039;t give my cupcakes the desired color. Instead, I used beets to give these cupcakes a red hue and extra nutrients. Enjoy!

Gluten-Free Red Velvet Cupcakes with Beets

beets (about 1 cup, chopped)

eggs (separate yolk and whites, at room temperature)

tsp baking soda

tsp unsweetened cocoa powder ((5 grams))

unsalted butter ((60 grams))

sugar (*adjust sugar to tastes, see notes)

avocado oil (or other vegetable oil)

tsp vanilla extract

tsp apple cider vinegar

buttermilk (room temperature)

red food coloring (optional)

cream cheese (room temperature)

unsalted butter (room temperature)

confectioner's sugar

salt (omit

Wash, peel and cut beets into about 6-8 wedges each. Add beets to medium pot and cover with water.

Bring water to boil, then simmer beets for about 15-30 minutes until soft (use a fork to piece beet for doneness).

Drain and allow beets to cool for 10 minutes, then use your food processor to process the beets into a smooth mixture. Set aside.

Prepare beets (or use canned or prepared beets - see notes if using canned beets)

Preheat oven to 350º F and line your muffin pan with 18 cupcake liners. Set aside.

In a medium bowl, whisk together your flour, baking soda, cocoa powder and salt. Set aside.

Add egg whites to a clean, dry bowl attached to your standing mixer (or use a handheld mixer) and beat egg whites on high for 2 minutes until stiff white peaks form. Do not overbeat. Add egg whites to a small bowl and set aside. The egg whites will add nice rise and a lightness to the final cupcake creation.

Return the bowl to the standing mixer and change to the paddle attachment. Add butter and anywhere between 1/2 cup to 1 cup of sugar (depending on how sweet you want them) and beat on high speed for about 2 minutes, then add oil, egg yolks and vanilla and continue to mix until well combined. Add vinegar and 1 cup of beet mixture (more until desired color is reached) and continue to mix for another minute. (The beets will add moisture and sweetness and are relatively tasteless in the finished product).

Add half of the dry mixture to the wet mixture and mix on medium speed, then add buttermilk and continue to mix. Add the remaining flour mixture and mix until well combined. Add food coloring, if using. See notes.

Remove bowl from mixer and gently fold in egg whites by hand using a spatula until well combined.

Evenly distribute batter into 18 cupcake cavities lined with cupcake liners, filling each cavity about 3/4 of the way full.

Bake for 19-21 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a wire rack to continue cooling.

Prepare cupcake batter

Beat cream cheese and butter together in your mixer. Add vanilla and salt and then slowly add powdered sugar until mixture is well combined and desired texture is achieved.

Frost cupcakes as desired using a piping bag or spread on top of each cupcake using a butter knife.

Prepare cream cheese frosting

Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting. These are a MUST MAKE recipe!!

all-purpose flour (215 grams)

cocoa powder (5 grams)

sugar (200 grams)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams, heaping)

tsp kosher salt (1 grams, heaping)

unsalted butter (170 grams, room temperature)

eggs (room temperature)

Tbsp vanilla extract (30 milliliters)

buttermilk (177 milliliters)

unsalted butter (340 grams, room temperature)

½ lb confectioners sugar (550 grams, sifted)

oz cream cheese (455 grams, room temperature)

tsp vanilla extract (5 milliliters)

kosher salt

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring.

Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.

Distribute the batter evenly into cupcake papers.

Bake at 350F for 15-20 minutes or until springy to the touch.

For the Cupcakes:

Cream the butter. Sift confectioners sugar into a large bowl.

Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.

Add the confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s stiff or chill the buttercream a bit before piping.

Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.

For the Cream Cheese Frosting:

You'll love my moist and fluffy red velvet cupcakes topped with a big dollop of cream cheese frosting! They're beyond delicious and so easy to make! You’ll want to make a double batch of this recipe because people will want seconds!!

Full Recipe: https://preppykitchen.com/red-velvet-cupcakes/

There’s something so addictive about cream cheese frosting; sweetness is tempered with a bit of tang, the texture is creamy and luscious and it’s something you can whip up in a few minutes. I love this frosting on nearly everything but a slightly chocolatey cake creates a special combination known as red velvet!

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How to Make the Best Red Velvet Cupcakes

These bloody Red Velvet Cupcakes are perfect for Halloween. Traditional red velvet cupcakes, topped with a cream cheese frosting and decorated with a red icing for a bloody effect.

Halloween Red Velvet Cupcakes

all-purpose flour

cocoa powder (unsweetened)

butter (unsalted, softened)

sugar (granulated)

brown sugar (packed)

eggs

sour cream

red food color

cream cheese

icing sugar

Halloween Knife Icing Decorations (optional)

milk (or more)

Preheat your oven to 350 F degrees. Line a 12-cup standard muffin tin with paper liners. Spray the paper liners with cooking spray. This will ensure your cupcakes won't stick to the paper liners.

In a medium bowl combine the flour, cocoa powder, baking powder and salt. Set aside.

In another bowl, or the bowl of your mixer, add the butter, granulated sugar and brown sugar and mix until well combined and it lightens in color. Add the eggs, one at a time, beating well after each egg. Mix in the vanilla extract and sour cream.

Add the food color and mix. I usually start with 1 tsp and keep adding until I get the desired color. I ended up using a total of 3 tsp of red food color, but the color of your cupcakes may depend on which product you use.

Add the flour mixture and mix on low until until well incorporated, scraping the sides of the bowl as you go along.

Using an ice cream scoop, scoop the batter into the prepared muffin tin, filling each so that it's about 3/4 full.

Bake for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the muffin tin for 5 minutes, then transfer them to a wire rack to cool completely.

Make the Cupcakes

Beat the cream cheese and butter first until smooth. Add the vanilla extract, salt and icing sugar and continue mixing until smooth and fluffy.

Prepare a piping bag and fill it with the frosting and frost the cupcakes.

Make the Cream Cheese Frosting

In a small bowl whisk all the icing ingredients. Use as much red food color until you achieve a dark blood like icing. The icing should be quite thin so that you can easily drizzle it.

Dip a knife, with the blade side down, into the red icing, then place it into the frosting of each cupcake. Drizzle with additional red icing for more of a bloody effect.

Decorate the Cupcakes

https://content.jwplatform.com/videos/oHQQnetN.mp4

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