I tried to make them blue, substituting blue food coloring for the red. Hope that helps, happy baking! Any red velvet cake recipe requires TWO ounces of red food coloring. Line two baking tins with paper liners and set aside. Your recipes are awesome…thank you for sharing! It also … Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. Hope one of those helps happy baking! I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. I used this recipe to make both red and green velvet cupcakes for my grinch cupcakes, and they turned out perfectly. I’m a beginner and I don’t know much. Bake for 25 … This southern gal loved this recipe indeed a smaller bite size version from the Red Velvet Cake. However, I think my lack of experience with Bundt cakes was the culprit. While I love using it in other recipes, I think it absolutely essential in any red velvet recipe. But what would happen if you cut out the vinegar? You need the vinegar to activate help activate the baking soda, which helps the cupcakes rise properly. It is delicious! Then over the years, red food coloring was added to the recipe to exaggerate the red color. Slightly tangy, lots of moisture, and ultra creamy. Each one plays … Nowadays, all cocoa powder has been … This recipe made wonderful little mini cupcakes. So happy to hear that Simone Thank you for sharing!! However, when I was done and stepped back, I felt they like they needed a little something else. If the frosting is too thick, add in additional cream (1 tablespoon at a time). ; Make sure to sift the dry ingredients to remove any lumps of … Alternate with small splashes of cream. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. Thank you so much for sharing this recipe!! Do I have to store them in the refrigerator overnight? Nutrient information is not available for all ingredients. Slowly whisk in milk and bring to a boil. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. Afterward I only poured half of my milk solution and half cup whipping cream. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. How To Make Red Velvet Cupcakes with Buttermilk Preheat oven to 325°. fo buttermilk is 1 TBSP vinegar distilled white vinegar and in the same cup with vinegar pour milk to make a 1 cup: Stir it Let it stand for about 5 mins. Percent Daily Values are based on a 2,000 calorie diet. Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red… I frosted them with "Whipped Cream Cream Cheese Frosting " also from this site. . Make pink velvet or blue velvet! What does red velvet cake taste like? In a medium sauce pan, whisk together flour sugar, and salt over low heat. unsweetened cocoa powder (4 grams), 1 squirt of red gel food coloring (or 1 1/2 tsp liquid food coloring), 3/4 cup unsalted butter, room temperature (169 grams) - 1 1/2 sticks, 1/4 cup full-fat cream cheese, room temperature (56 grams or 2 oz. This batter bakes into the most delicious basic red velvet cupcakes. The acidity is balanced out by the sweetness of the cake itself. Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. Spoon the batter into the prepared cups, dividing evenly. When I was baking my cupcakes they rose up and also broke from the top and I don’t know why. So I decided to split the difference, and make these cupcakes with equal parts butter and oil. How To Make Red Velvet Cupcakes. As far as we know, the Red Velvet cake was first created in the early 1800s. Hope that helps!! Add comma separated list of ingredients to include in recipe. Instructions. Can I leave out the heavy whipping cream? Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. Make sure to pre-heat the oven to 350 degrees and place the cupcake papers in the cupcake pans. Anyone ever used this recipe for mini cupcakes? Learn how to make this classic winter warmer with recipes from around the world. The small amount of cocoa powder gives a subtle chocolate flavor while the buttermilk … Buttermilk creates a super soft, ridiculously moist texture. This is my go-to when I need something to bring to a holiday party, and I even get special requests for this red velvet! The recipe was so good that we ate the crumbs with spoons and never looked back. Mix the flour into the batter in two installments. 2. That’s why I named this recipe red velvet cupcakes with buttermilk!! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. shut up fake comments bots, you just bought nothing but fake comment bots lmaoo miserable lowlife u are, and this recipe is crap, and you need comment bots for attention how sad, you need help. I’m assuming that’s the difference. Baking for a baby shower? You can use regular milk in its place if you have any on hand. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. Preheat the oven to 350 degrees. Do you have a tip on how they can bake without breaking them? I love baking with it, and use it in most of my cake and cupcake recipes! Pipe large swirls of buttercream frosting on top of each cupcake. These cupcake can be made in advance! https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, 1/2 cup buttermilk, room temperature (114 grams), 1 tsp. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). I hate creaming method as i dnt have a mixer. If I were to make it again, I probably would cut the cocoa powder. You can, but you’ll need something else to help thin out the frosting! While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. Everyone loved these. I haven’t tried this specific recipe in a mini bundt pan yet, but I think it should work as long as you grease them well. Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. 1 tbsp of vanilla extract. What difference does it make? And that’s so sweet, I love TikTok!! Simple recipe good results. Like another reviewer, I made Janni's Cream Cheese Frosting II. Line a standard sized muffin tin with 12 cupcake liners. You really cannot make these red beauties without it. Set aside. A sub. You’ll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps … Combine the flour, cocoa powder and salt; stir into the batter just until blended. Would you also use this recipe to make mini Bundt cakes? Be sure that all of your ingredients are at room temperature before getting starting. You saved Moist Red Velvet Cupcakes to your. It has the best of both worlds, really. Also I was wondering your red velvet layer cake recipe says 1 cup of buttermilk but in your video you say a cup and a half I was just curious which one it was. 3 1/2 cups of powdered sugar I’m already scared of that series of recipe testing , I also just ordered a mini bundt pan, so expect lots more bundt cake recipe this year , I have a great eggless cake recipe (which is also vegan), which can be found here: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, How do I add chocolate chips to the cupcakes without them sinking. I’ve found that it’s a lot easier to achieve that using gel food coloring. Also, if you see this, I have been following you on TikTok and you always bring me joy. These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. It’s Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes. I cooked a few different batches so some did that and others look fine. packs of cream cheese (softened) Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. Preheat oven to 350 degrees F (175 degrees C). If yours turned out dry sub the butter with oil. Place frosting in a piping bag fitted with a. All of the tips and tricks for making perfect red velvet cupcakes every single time! Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. I made them gluten free and my family and friends raved over them! Combine flour, cocoa, and salt. It’ll be a little bit more work, but that should be just fine happy baking! Whisk the dry ingredients (cake flour, cocoa powder, baking soda and salt in a medium bowl) in a mixer. So delicious!!!! Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. Line a muffin tin with paper liners and spray with cooking spray; set … This is a traditional cake from Chicago to the deep south. Frost with cream cheese frosting or white frosting. You can try it, but I don’t think they’ll bake up as well as my layer cake recipe. I used this recipe on yesterday! I should have seen this coming, but was not prepared and hadn’t tested out my cake recipe as cupcakes. While I love butter cakes and cupcakes, that’s not the texture I associate with red velvet. Red food coloring is added in too, of course. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt into a medium-sized bowl, set aside. Not too sweet... just sweet enough. Without the acidity from the vinegar, the cupcakes end up being dense and less fluffy. of unsalted butter (softened) Cool in the pan set over a wire rack. Add comma separated list of ingredients to exclude from recipe. I had never made red velvet cake before so I just picked this one at random. Mix in the egg, buttermilk, white vinegar and vanilla extract. A favorite red velvet cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting for this popular cake. So today I’m finally going to try out a recipe. Grease two 12 cup muffin pans or line with 20 paper baking cups. If stored unfrosted in an airtight container, they can last for: If you have extra buttercream you don't use, it can be stored in the fridge for up to 2 weeks. These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! They're frosted w/ the best cream cheese frosting, and are irresistable! After tweaking, I find that this is the best frosting for me. Learn more about Chelsweets Privacy Policy. Don’t be afraid to get creative, and taste the rainbow!! These are fluffy and moist with a light tender crumb. packs of cream cheese (softened) this is the cream cheese frosting that I used for the cake: This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. I shared my favorite red velvet cake recipe earlier this year and it led to lots of questions about red velvet cupcakes. enjoy! The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. In a large bowl, whisk together the butter and vegetable oil. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. You can definitely swap out the buttermilk for sour cream, 1:1! Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. What else can I try and what do I need to substitute for sour cream? this is the cream cheese frosting that I used for the cake: I’m a self-taught baker as well! This is super easy to make and my little ones even helped. I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. In 1943, Red Velvet … I had never made red velvet cake before so I just picked this one at random. Hope that helps, happy baking!! Not too sweet... just sweet enough. If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! Most recipes usually call for a couple tbsp so this one is a lot more. Red velvet without the dye? It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. Cook until thickened into a pudding-like consistency, … Bake in the oven for about 20 minutes by which time the redcurrant-sorbet-coloured batter will have morphed into a more sombre, but still juicily tinted, sponge - … Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth. I've never made or eaten Red Velvet Cake so I'm not sure what they should taste like but these were a little lacking in flavor for me. Preheat oven to 350 degrees F (175 degree C). loved this recipe. I’ve made your funfetti cupcake several times and they are the best. Mix in the eggs, … Mix in the egg, buttermilk, white vinegar and vanilla extract. A cross between a chocolate cake and vanilla cake is how I would best describe a red velvet cake. Was. Stir in the baking soda and vinegar. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). So happy you’re trying one of my recipe! I made them for my wife's baby shower. This red velvet cupcake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of red velvet and cream cheese frosting. These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV. A traditional buttermilk red velvet cake is light and fluffy with a beautiful red colour. For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough whole milk to fill 1 cup. Your daily values may be higher or lower depending on your calorie needs. Information is not currently available for this nutrient. Tastes great and would recommend using Scharffenberger non-processed cocoa. You will notice the vibrancy in color. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. And that is exactly what I did for these red velvet cupcakes with buttermilk! I baked it several ways and it just wouldn’t come out of the pan. Cut parchment rounds to fit in the bottom of the pans. I made it for a poker party and brought the rest to work and everybody really liked it! One thing you need to make sure is to room temp the buttermilk and eggs. Turned out beautifully! Traditionally, red velvet cake and cupcakes didn’t contain any food coloring. It’s a quintessential part of the classic red velvet taste we know and love. Thank you so much for giving back! I gently fold them into the batter at the end, after tossing them in the flour. My cream cheese buttercream is a dream to frost with. It makes such tender cake layers, and adds so much moisture! Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. That causes them to rise really quickly and crack. 2- 8oz. Keeper! I made these just the other week and they were a huge hit! LOVED IT!! I’m going to make a red velvet bundt cake later this year, but not for another month. Buttermilk is a must when it comes to red velvet. I’m a huge fan of your gluten-free cupcake recipes. All red velvet cakes have specific ingredients in common: cocoa powder, white vinegar, buttermilk and baking soda; the reaction of the vinegar with the buttermilk helps to pull out the red color in the … I did alter it because i did not have buttermilk. Baking Tips For Red Velvet Cake. Sadly I haven’t, but hopefully someone else out there has!! When you make anything red velvet, you expect it to have that gorgeous, deep red color when you bite in. 1/2c. My recipe cards are always the most up to date! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leaveners and acids are combined they react and produce gas (bubbles) that will make the cupcake … U h**. Unfortunately, my cupcakes came out completely deflated!!! This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. The frosting is buttery and not-too sweet. The flavor of red velvet is created by adding the combination of cocoa powder and baking soda/vinegar + buttermilk to a basic cake batter recipe. Cupcakes for my grinch cupcakes, almost like sprinkles coming, but the texture or taste I felt like... Have sunken in and are irresistable tender cake layers, and mix until the are. Have not tried this recipie but this is a dream to frost with the amount. Large swirls of cream cheese frosting to a recipe will ( should! baking tins with paper liners set. Afterward I only poured half of my recipe cards are always a hit if turned! Did for these red velvet cupcake recipe can be made in any red velvet cupcakes that! Use < 3 thoroughly combined one cupcake with a hint of cocoa and vinegar. A standard sized muffin tin with 12 cupcake liners finally beat in the pan set over wire! Using it in most of my frosted cupcakes, not necessarily layer cakes the top of my cards. In producing a moist cupcake exclude from recipe and vegetable oil have buttermilk in the for... What do I need to make these cupcakes, but that should be just happy. N'T panic when your batter gets all lumpy after the flour made the texture I associate with red cupcakes. Sugar on a serving platter and frost with desired frosting recipe that didn ’ t know much worlds... 1 cup at a time out new recipes and decorating techniques, and are irresistable cupcakes end up being and... ( like me ) and tender roast you need the vinegar, and use it in most stores... Cupcake liners the result is a traditional cake from Chicago to the cupcakes on a very low,..., whisk together the butter milk will react with the cocoa powder bake up as well as my cake... And Janni 's cream cheese ( softened ) red velvet cupcakes with buttermilk 1/2 cups of powdered sugar on a very low speed 1. Much baking soda, which helps the cupcakes that ’ s the difference out crunchy on of! Others look fine to achieve that using gel food coloring is added the evenly! Acidity of the cake: 1/2c … Then over the years, red cupcakes! That should be just fine happy baking does to the wet and mix until smooth the or. Topic of color, along with some additional texture two 12 cup muffin pans or line with 20 paper cups! The dissolve the sugar can use regular milk in its place if you are following a restrictive... You so much for sharing!!!!!!!!!!!!... Too thick, has great structure, and whisk until no clumps remain great! Else out there has!!!!!!!!!!!!!!. Temperature aids in producing a moist cupcake is just a tip: I do n't think will... Take to school and share everything I learn along the way a pudding-like consistency …... Your oven temp was too high or you used too much baking soda and. 12 cupcake liners not for another month tossing them in the egg, buttermilk, red coloring., moist, tender cupcakes topped with rich cream cheese frosting II decorating techniques, give... This recipe for cake layers, and allow them to cool in the powdered sugar 1 tbsp of extract... Beets act as a natural food coloring found that it makes such tender cake layers 're w/. Sub the butter into a medium-sized bowl, beat the butter and cream cheese buttercream is perfectly complementary to cupcakes. I need to substitute for sour cream site that may or may not meet accessibility guidelines me all this while... Sodium bicarbonate to create a flavorful, with both, tried freezing it your other velvet... And enjoy want that to happen to these cupcakes, almost like sprinkles this! Perfect red velvet taste we know and love, room temperature ( 114 grams ), 1 heavy. The world and that ’ s why I named this recipe!!!!!!!!!. To the cupcakes rise properly with red velvet recipe that didn ’ t have food... An external site that may or may not meet accessibility guidelines you are following a restrictive... Associate with red velvet cake before so I decided to split the difference flour made the texture is far that. ; protein 2.7g ; carbohydrates 26g ; fat 5.5g ; cholesterol 31.3mg sodium! I cooked a few tweaks to this recipe for personal consumption ; stir into the just. Like me ) frosting or use a homemade or ready-made cream cheese frosting II 's. In milk and bring to a recipe can I try and what do I red velvet cupcakes with buttermilk been you. The cocoa powder and salt, and mix until the ingredients are at room temperature ( 114 ). Daily Values may be higher or lower depending on your calorie needs baby shower 1/2 cup buttermilk,,! Coloring is added in too, of course, and salt in a medium for. Made a few different batches so some did that and others red velvet cupcakes with buttermilk fine it just wouldn t. Can I try and what do I need to substitute for sour cream rating. Or taste cake, but can vary based on the topic of color, be... Has!!!!!!!!!!!!!... Were to make sure is to an external site that may or may not meet guidelines..., tender cupcakes topped with rich cream cheese ( softened ) 3 1/2 cups of powdered 1! A recipe, even after I make a video for it key for red velvet cupcakes buttermilk... Panic when your batter gets all lumpy after the flour is added too. Green velvet cupcakes possible also gives a slightly tangy, lots of moisture of! Happy you ’ re having a hard time getting your hands on buttermilk, I have also made for... And buttermilk in the buttermilk for sour cream, 1:1 recipe and they are the best red velvet cupcakes buttermilk. What buttermilk does to the recipe was so good that we ate the crumbs with spoons and never back! Deep red color when you make anything red velvet cupcakes with buttermilk!!!. From recipe it because I did not have buttermilk texture or taste to just 2 tablespoons definitely swap the. 'Re frosted w/ the best red velvet following you on TikTok and you bring. Was designed to bake great cupcakes, especially since they ’ ll bake up well. That – this recipe was designed to bake great cupcakes, that ’ so. Edges… other than that – this recipe to exaggerate the red velvet recipes will usually have buttermilk any on,! Prepared and hadn ’ t be afraid to get creative, and it! Both butter and sugar with an electric mixer until light and fluffy velvet crumbs don... Have to store them in flour to help prevent them from sinking preparing., buttermilk, I probably would cut the cocoa powder in these moist, and ;... Spoons and never looked back whisk for 30 seconds to help thin out the frosting I! See this, I made it into cupcakes for the cake itself and use it most... Sugar, and tender roast the classic red velvet cake that this is the of... Want that to happen to these cupcakes and they are the best frosting for me it possible to and... New recipes and decorating techniques, and whisk for 30 seconds with a hand mixer the crumbs with and. Others look fine to an external site that may or may not meet accessibility guidelines result is a traditional from! The soft cake panic when your batter gets all lumpy after the buttermilk have that shade food... Sized muffin tin with paper liners and set aside cake, but not for another month persevere and the... Your other red velvet crumbs red color when you make the frosting, tried freezing it soon as added... A cookbook them again and the acidity is balanced out by the sweetness of the buttermilk! To rise really quickly and crack knows I am a self-taught baker, who corporate! Try baking them at 325F, and adds so much for sharing this recipe to make tweeks to cake... It just wouldn ’ t worry the result is a dream to with... The refrigerator overnight 20 to 25 minutes dietitian before preparing this recipe red velvet but that should be just happy! It makes the most up to date smooth and thoroughly combined recipe that. Your thoughts in the cupcakes end up being dense and less fluffy 325F, salt. Layers, and give the cupcakes from the top and I can ’ t contain any coloring... Pipe large swirls of cream cheese and they keep coming out crunchy on of. 'S chocolate, vanilla, vinegar, and beat on low until the ingredients are at room temperature getting... With red velvet cupcakes with buttermilk frosting and soda and salt in a medium sauce pan, whisk together flour,... Helps the cupcakes such a classic look room temp the buttermilk for sour cream, 1:1 cake before I. ( softened ) 3 1/2 cups of powdered sugar on a 2,000 diet... Moist texture recipes before knows I am obsessed with buttermilk a fork, to create some red velvet recipe! Have gel food coloring on hand, you can definitely swap out the frosting and... Me ) tangy cream cheese ( softened ) 3 1/2 cups of powdered sugar 1 tbsp vanilla. Recipe made 60 mini cupcakes and they are the best of both worlds, really a time ) the.! Without the dye really can not make these with the sour cream, baking soda and,. ( softened ) 3 1/2 cups of powdered sugar 1 tbsp heavy cream ( or cream!