If you’re craving a decadent dessert that’s both visually striking and incredibly delicious, these Red Velvet Cupcakes are the perfect treat. With their vibrant red color, soft texture, and a subtle cocoa flavor, these cupcakes are a favorite for any occasion. Whether you top them with cream cheese frosting or another icing of your choice, they’re guaranteed to impress. Let’s dive into the recipe!
Ingredients for 24 Cupcakes
For the Cupcake Batter:
- 400 grams of flour
- 1 teaspoon salt
- 180 grams butter (room temperature)
- 250 grams sugar
- 2 large eggs
- Red food paste/color (such as DecoCino)
- 1 teaspoon vanilla extract
- 2.5 teaspoons cocoa powder
- 350 ml milk
- 1.5 teaspoons baking soda
- 1.5 teaspoons apple cider vinegar
Here’s How to Make It
1. Preheat the Oven
Preheat your oven to 175°C (350°F) and prepare a muffin tray by lining it with cupcake liners. This will ensure your cupcakes bake evenly and don’t stick to the pan.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour and salt, and set it aside. This step ensures the salt is evenly distributed throughout the batter, helping balance the sweetness.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the butter and sugar together using an electric mixer until the mixture is light and fluffy. This should take about 3-5 minutes. The key to soft and moist cupcakes is this creaming process, which incorporates air into the butter-sugar mixture.
4. Add the Eggs
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. This helps to emulsify the batter, making it smooth and well-incorporated.
5. Prepare the Red Velvet Mixture
In a small bowl, mix together the red food coloring, vanilla extract, and cocoa powder until they form a smooth paste. Then, stir this mixture into the butter, sugar, and egg mixture. Be sure to mix thoroughly so the color is evenly distributed throughout the batter.
6. Alternate Adding Flour and Milk
Gradually add the flour mixture and the milk to the batter in three parts. Start by adding a third of the dry flour mixture, followed by a third of the milk, and repeat until everything is fully incorporated. This alternating method ensures a smooth batter and prevents overmixing, which can result in dense cupcakes.
7. Activate the Baking Soda
In a small bowl, combine the baking soda and apple cider vinegar. The mixture will fizz as the vinegar reacts with the baking soda, which helps create a light and fluffy texture in the cupcakes. Quickly add this to the batter and mix just until combined. Avoid overmixing at this stage to keep the cupcakes tender.
8. Fill the Muffin Tins
Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. This ensures the cupcakes rise evenly without overflowing.
9. Bake to Perfection
Place the muffin tray in the oven and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as this can dry out the cupcakes.
Tip: Always check a couple of cupcakes with the toothpick test to ensure even baking. The toothpick should come out mostly clean, with a few moist crumbs.
Topping Ideas
The classic pairing for Red Velvet Cupcakes is a cream cheese frosting, but here are some other topping ideas to try:
- Whipped cream frosting for a lighter option.
- Buttercream with a hint of vanilla or lemon to contrast the rich, chocolatey flavor of the cupcake.
- Chocolate ganache for a decadent touch, adding extra indulgence to each bite.
- Sprinkles, berries, or edible flowers for a festive or elegant touch.
Baking Tips for Success
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before starting. This helps create a smooth batter and ensures even baking.
- Don’t overmix the batter: Once you add the flour and milk, mix just until combined. Overmixing can cause the cupcakes to be dense and tough.
- Use gel or paste food coloring: Liquid food coloring may alter the consistency of the batter, so gel or paste is preferred to get that vibrant red hue without thinning the mixture.
- Check your cupcakes early: Baking times can vary slightly depending on your oven, so check the cupcakes a minute or two before the recommended time to avoid overbaking.
Storing and Serving
Storing the Cupcakes
If you don’t plan to serve all the cupcakes right away, here’s how you can store them:
- At room temperature: Keep the cupcakes in an airtight container at room temperature for up to 2 days, unfrosted.
- In the fridge: Frosted cupcakes can be stored in the fridge for 3-4 days. Make sure they’re well-covered to avoid them drying out.
- In the freezer: You can freeze unfrosted cupcakes for up to 3 months. Wrap each one tightly in plastic wrap and store in a freezer-safe container. When ready to serve, let them thaw at room temperature and frost as desired.
Customizing Your Red Velvet Cupcakes
These Red Velvet Cupcakes can easily be customized to suit your taste. Here are some variations:
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make the cupcakes suitable for those with gluten sensitivities.
- Add chocolate chips: For an extra touch of indulgence, fold in mini chocolate chips before baking. The melted chocolate inside the cupcakes adds an extra layer of richness.
- Make mini cupcakes: If you prefer bite-sized treats, use a mini muffin tin and reduce the baking time to 10-12 minutes.
Why Red Velvet?
Red Velvet Cupcakes are a classic for a reason. The combination of cocoa, vanilla, and a hint of tang from the vinegar creates a unique flavor that’s unlike any other. Paired with their signature red color, these cupcakes are a standout for holidays, birthdays, or any time you want to treat yourself to something special.
Red Velvet Cupcake Recipe
Ingredients
For the Dough
- 400 grams flour
- 1 teaspoon salt
- 180 grams butter room temperature
- 250 grams sugar
- 2 eggs
- red food paste/color to your preference (e.g., DecoCino)
- 1 teaspoon vanilla extract
- 2.5 teaspoons cocoa powder
- 350 ml milk
- 1.5 teaspoons baking soda
- 1.5 teaspoons apple cider vinegar
Instructions
Baking Instructions
- Preheat the oven to 175°C (350°F) and prepare a muffin tray with liners.
- In a bowl, mix the flour and salt together and set aside.
- In another bowl, beat the butter and sugar with a mixer for 3-5 minutes until light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, mixing briefly after each addition.
- Mix the red food coloring, vanilla extract, and cocoa powder until well combined. Add this to the butter mixture and stir until fully incorporated.
- Gradually add one-third of the flour mixture, then one-third of the milk, alternating until everything is mixed in.
- In a small bowl, mix the baking soda and apple cider vinegar together, then add it to the batter and mix until just combined.
- Divide the batter evenly into the prepared muffin tins, filling each about 3/4 full.
- Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cupcakes to cool completely before adding your choice of frosting.
Notes
- Red food paste provides a stronger, more vibrant color compared to liquid food coloring.
- Use a toothpick to test doneness; it should come out clean or with a few crumbs.
- Frost the cupcakes with cream cheese frosting for a classic red velvet pairing.
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