Introduction
Embrace the joy of baking with this delectable recipe for red velvet cupcakes. Perfectly moist and rich in flavor, these cupcakes are sure to impress at any gathering. Topped with the best icing ever, they offer a delightful sweetness that complements the unique taste of the red velvet. Let’s dive into the ingredients and instructions to create these scrumptious treats.
Detailed Ingredients with measures
2½ cups (300 grams) all-purpose flour
2 cups (400 grams) granulated sugar
1 tablespoon (5 grams) unsweetened cocoa powder
1 teaspoon (3 grams) kosher salt
1 teaspoon (6 grams) baking soda
2 large eggs (100 grams)
1½ cups (300 grams) vegetable oil
1 cup (227 grams) buttermilk
1 tablespoon (14 grams) white vinegar
1 teaspoon (4 grams) pure vanilla extract
2 ounces (57 grams) red food coloring
The Best Icing Ever (see note)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15-20 minutes
Total Time: 35-40 minutes
Yield: 12 cupcakes
With these ingredients and a straightforward set of instructions, you will be on your way to creating a batch of delightful red velvet cupcakes. Enjoy the rich flavors, and don’t forget to personalize your frosting with the best icing recipe for an unforgettable treat!
Detailed Directions and Instructions
Prepare the Icing
Begin by preparing the icing, as it requires time to cool.
Preheat the Oven
Preheat the oven to 350°F (175°C). Line a 12-count cupcake tin with paper liners.
Whisk the Eggs
In a medium bowl, whisk the eggs until homogenous.
Add Wet Ingredients
Add the vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring to the eggs. Whisk until well incorporated. Set aside.
Combine Dry Ingredients
In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, kosher salt, and baking soda. Stir until completely combined.
Mix Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients.
Incorporate Batter
Mix on medium-high speed until completely incorporated, about 1 minute.
Fill Cupcake Liners
Fill each cupcake liner two-thirds full with batter.
Release Air Bubbles
Gently tap the pans on the counter a few times to release any air bubbles from the batter.
Bake the Cupcakes
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool the Cupcakes
Let the cupcakes rest for 10 minutes, then remove them from the pans and cool completely on a cooling rack.
Frost the Cupcakes
Once cooled, frost the cupcakes with the prepared icing.
Notes
Icing Recipe
The icing recipe can be found here.
Cook techniques
Whisking Eggs
Whisking eggs until homogenous creates a uniform mixture, allowing for even incorporation with other ingredients.
Combining Wet Ingredients
Mixing vegetable oil, buttermilk, white vinegar, vanilla extract, and food coloring with eggs ensures that these components blend well, enhancing the moisture and flavor of the cupcakes.
Merging Dry and Wet Ingredients
Adding wet ingredients to the dry ingredients avoids over-mixing, resulting in a tender cupcake texture. Use medium-high speed until just combined.
Filling Cupcake Liners
Filling the liners two-thirds full allows sufficient room for the cupcakes to rise without overflowing during baking.
Tapping the Pans
Gently tapping the pans on the counter before baking releases air bubbles that can cause uneven textures in the final cupcakes.
Testing for Doneness
Inserting a toothpick into the center helps check if the cupcakes are done. If it comes out clean, the cupcakes are ready.
Cooling on a Rack
Cooling the cupcakes on a rack ensures air circulation, preventing sogginess and allowing them to cool completely before frosting.
FAQ
Can I substitute buttermilk in this recipe?
Yes, you can use regular milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.
What can I use instead of vegetable oil?
You can use canola oil, melted coconut oil, or melted butter as alternatives to vegetable oil.
Is the red food coloring necessary?
While it’s a key ingredient for the classic red velvet look, you can reduce or omit it for a different style, but the flavor and traditional look will change.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness.
Can I freeze these cupcakes?
Yes, you can freeze cupcakes by placing them in an airtight container or freezer-safe bag. They can be frozen for up to 3 months.
Conclusion
These delightful red velvet cupcakes, enhanced with a rich and creamy icing, are sure to impress at any gathering. Their moist texture and vibrant color make them a perfect treat for celebrations or simply to satisfy your sweet tooth. Enjoy baking and sharing these delectable cupcakes with friends and family!
More recipes suggestions and combination
Chocolate Chip Cookie Cupcakes
Combine chocolate chip cookie dough in the cupcake batter for a delicious cookie-cupcake hybrid.
Carrot Cake Cupcakes
Substitute some of the all-purpose flour with finely grated carrots and add spices such as cinnamon and nutmeg for a moist and flavorful twist.
Red Velvet Cheesecake Cupcakes
Add a cheesecake swirl to the red velvet batter for a decadent dessert.
Coconut Cream Cupcakes
Fold in shredded coconut and top with coconut-flavored icing for a tropical touch.
Lemon Velvet Cupcakes
Replace the cocoa powder with lemon zest and juice for a refreshing citrus version.
Peanut Butter Frosting
Swap out the icing for creamy peanut butter frosting for a nutty flavor that complements the red velvet perfectly.
Banana Nut Cupcakes
Incorporate mashed bananas and walnuts into the batter for a moist, fruity treat.
Mocha Cupcakes
Add instant coffee granules to the batter for a delicious mocha flavor that pairs well with chocolate.
Spiced Pumpkin Cupcakes
Introduce pumpkin puree and warming spices for a fall-inspired cupcake that showcases seasonal flavors.
