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RED VELVET CUPCAKES

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Welcome to the best red velvet cupcake recipe!🧁

nutrition allergy

Q:Why room temperature?
A: Ingredients like butter and eggs at this temperature create a smooth, emulsified batter that traps air, leading to a better rise, more even texture, and a more tender crumb in the final product. It makes a huge difference!


Q:How do I store leftovers?
A: Store unfrosted cupcakes in an airtight container at room temperature for 1-2 days, and unused frosting in the fridge for up to 1 week. Defrost at room temperature for 30 minutes to 1 hour, or until thawed through. For frosted cupcakes, refrigerate in an airtight container for up to 1 week.

Red Velvet Cupcakes Recipe

Moist cup cakes with classic cream cheese frosting that not only taste good, but look stunning. Easy to make and fun to decorate with a swirl of frosting and cake crumbles! Try making them for your loved ones. They're a perfect gift for a special pink day like Valentine's.

(5.0)
70 minutes (20 min prep, 50 min cooking)
3 servings
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Ingredients

  • 80g unsalted butter (room temp)
  • 65g Eggs (room temp)
  • 100g cream cheese (room temp)
  • ¼ vanilla extract
  • ⅛ tsp salt
  • 22 — 25g all-purpose flour
  • 3g cocoa powder
  • 105g cake flour
  • 2g baking powder
  • 1g baking powder
  • 110mL milk
  • 150g whipped cream
  • 35g sugar

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Equipment

  • Baking tray
  • Whisk
  • Parchment paper
  • Piping bag
  • Cupcake liners
  • Optional: Food Coloring
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Instructions

  1. Soften the butter.

  2. Add sugar and whip until they are ivory colored. Beat until the sugar is dissolved.

  3. Continue whipping while adding the eggs little by little so that the dough doesn't separate. cream

  4. Add vanilla extract and mix. Preheat the oven to 180°C.

  5. Sift together flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Mix the ingredients as if you are cutting through, and mix until the flour is no longer visible.

  6. Add the milk in by dividing them among 2 — 3 portions little by little and mix gently.

  7. Use 1 to 2 tablespoons of liquid food coloring until you get the red color you want.

  8. Fill the muffin tin lined with parchment paper around 60 — 70% with the batter. filling

  9. Bake at 170°C for 20 — 25 minutes. (time and temperature may vary depending on the oven) baking

  10. Let it sit in the pan for 3 minutes, then transfer it to a cooling rack and let it cool completely.

  11. Soften the cream cheese that was at room temperature.

  12. Add sugar to the whipping cream in a separate bowl and whip until it becomes stiff.

  13. Add the whipped cream to the cream cheese in about two portions and mix thoroughly.

  14. Transfer the frosting to a piping bag and pipe large dollops of frosting on top of the cooled cupcakes. (2cm diameter nozzle is generally used) icing

  15. Decorate the muffin using leftover muffin crumbs or other ingredients of your choice. final

Fridge Life

3 — 5 days

Shelf Life

1 — 2 days

Frozen Life

up to 3 months

Make sure ALL cold ingredients are room temperature before beginning, otherwise your batter could split and the results aren’t pleasant.

Food coloring is optional. You may use natural food coloring of your choice that is red (e.g. beet, purple sweet potato, strawberry, etc.)