Fluffy ,delicious , moist, velvety soft these red velvet cupcakes are one of the definite must have desserts for birthday parties , valentine celebrations or occasions. This is one classic cupcake which I am sure everyone is familiar with and would have had definitely tasted it once in their life time

I am a big fan of velvet cakes, my all time favorite cakes are white velvet cake and red velvet cake (recipe soon to follow) besides dark chocolate cakes. These days you do get cake mix boxes but somehow I prefer making it from scratch and these are so simple and easy to prepare

Now you can serve them as is or top with luscious cream cheese frosting. Both hubby and kid loves it with frosting so I definitely top it up with icing while I always prefer my cup cakes as is. We use red food coloring these days to achieve the red color while originally the red color in the velvet cake/cupcakes were achieved due to non-Dutched, anthocyanin-rich cocoa powder. We can use boiled beet puree for natural red color in the cupcakes

It’s best to use cake flour for these cupcakes , if you do not have it just check my tips and tricks section for the complete guide. If you wonder why both oil and butter , why not just one of them? then the answer is, I wanted best of both the worlds

Notes

*Leftover frosting (if any) can be stored in air tight container and frozen up to 3 months. To use, take it out and allow it to thaw and blend again

**If you do not have buttermilk, then add 1 teaspoon vinegar/lemon juice to 2/3 cup whole milk and mix well. Rest it on the counter for 10-15 mins

** 1 egg = 1/4 cup whisked yogurt/buttermilk/condensed milk. If using Condensed milk, adjust the sugar

**For perfect cream cheese frosting – do not use cream cheese spread, sugar should be sieved. It’s best to use icing sugar as it has presence of corn starch in it or you can add little corn starch to powdered sugar and mix. I always use slightly cold cream cheese as this prevents runny texture due to humidity

Watch the video for better clarity in preparation and do share your experience once you prepare the dish in the comments section below

Preparation time: 15 mins Baking time:19 mins Total time: 34 mins

Servings: 6 / 12 cup cakes

Ingredients

1 cup = 240 ml

  • 11/3 cups Cake Flour sifted
  • 1 large egg (for egg substitution, check the notes)
  • 2/3 cup buttermilk
  • 60 g soft unsalted butter
  • 1/2 teaspoon baking soda
  • 2 tbsp cocoa powder
  • 1/4 teaspoon salt
  • 200 g granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon vinegar
  • 1/4 cup oil
  • 4-5 drops tomato red food coloring

For Frosting – Optional

  • 230 g cream cheese
  • 2 cups sieved powdered sugar/icing sugar
  • 110 g soft unsalted butter
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Steps to prepare

  • Preheat oven to 180 deg cel , line up muffin trays
  • In a bowl, sieve cake flour, baking soda, salt, cocoa powder. keep it aside  
  • In another bowl, blend 60 g butter and sugar for 6-7 minutes  
  • Add egg and blend until pale and frothy  
  • Add oil, Vanilla extract and Vinegar. Blend well  
  • Gradually add dry ingredients and buttermilk, alternatively, blend until well combined  
  • Add red food coloring and blend well
  • Pour the batter into prepared muffin mold up to 2/3 level  
  • Bake for 16-20 minutes until done  
  • Cook the cupcakes in the tray for 15 minutes
  • Allow to cool completely on wire rack
  • You can frost or serve the cupcakes as is 
  • In a bowl, blend cream cheese and butter until well combined  
  • Add powdered sugar gradually and blend well . Add 1/4 cup at a time and blend
  • Add vanilla extract, salt and blend well  
  • Add frosting to piping bag and pipe over cupcakes
  • Serve these luscious ,delectable, fluffy cupcakes
Red Velvet Cupcakes
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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