Red Velvet Cupcakes are a classic American delicacy. These handmade cupcakes are incredibly delicious, moist, and fluffy bursting with flavor. Topped with an irresistible cream cheese icing, these delectable cupcakes are highly famed in the South. They are ideal sweet treats for every occasion that everyone may enjoy.
Wet Ingredients:
1 large Egg
3 Tbsp Vegetable Oil
2 Tbsp Melted Butter
1 Tbsp Vanilla Extract
3/4 cups Sugar
2/3 cups Buttermilk
2 Tbsp Sour Cream
1 Tsp Vinegar
2 Tsp Red Gel food coloring
1 cup Flour
2 Tsp Cocoa Powder
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
Frosting:
8 oz Cream Cheese
1/2 cup Cold Butter
3 1/2 cups Powdered Sugar
1 Tbsp Heavy Whipping Cream
2 Tsp Vanilla Extract
INSTRUCTIONS:
Set the oven’s temperature to 350°F. Use cupcake liners to line a cupcake pan.
Put the egg, vanilla extract, melted butter, and vegetable oil in a large mixing bowl. Beat at medium speed until well combined. After that, add the sugar and whisk until thoroughly blended.
Then mix in the buttermilk, vinegar, sour cream, and the red food coloring until completely blended.
In a separate mixing bowl, mix the dry ingredients – flour, cocoa powder, baking powder, baking soda, and salt and whisk to mix well. Combine the wet and dry ingredients until fully blended after adding to the batter. To make sure the batter is thoroughly mixed, scrape down the sides of the bowl with a spatula and stir the mixture from bottom to top.
Divide the batter evenly with a big cookie scoop. To get rid of any trapped air bubbles, lightly knock the bottom of the cupcake pan against the counter a few times.
Remove the Red Velvet Cupcakes from the oven after baking them for 20-22 minutes at 350°F, or until a toothpick inserted in the middle of the cupcakes comes out clean or with a few crumbs still visible.
After the cupcakes are finished, let them cool in the cupcake tray for five to ten minutes before transferring them to a wire rack to finish cooling. Meanwhile, get your cream cheese icing ready.
The Frosting:
Using a mixer set to high speed, whisk the cold butter, then add the cream cheese and whip together until smooth and creamy.
After the mixture is lump-free, add powdered sugar gradually while alternating heavy whipping cream and vanilla. Whisk on low speed for 30 seconds, then turn up the speed to high and beat for 2 minutes, or until the mixture is frothy and light.
Until you’re ready to frost, keep the frosting refrigerated in the refrigerator. It will thicken as it cools.
Fill a piping bag with frosting and an open star tip. To pipe the frosting onto the cooled Red Velvet Cupcakes, close the bag by twisting its wide end, then decorate as you choose.
Notes –
Freeze: Baked cupcakes keep for up to a month in the freezer when kept in an airtight container.
Oil: Produces an incredibly moist cake that remains tender for several days.
Butter: Contributes a unique, flavorful, and enticing taste that improves the Red Velvet Cupcakes’ overall flavor. Make sure the butter is melted.
Eggs: Help create the cupcakes’ overall flavor profile. The use of room temperature eggs contributes to the cupcakes’ smooth and light texture.
Sugar: Provides the ideal level of sweetness,
Vanilla Extract; Contributes to the well-rounded and delectable flavor by balancing the subtle cocoa flavor and the tanginess of the buttermilk
Sour Cream: The Red Velvet Cupcakes stay nice and moist using a little sour cream.
Vinegar: Contributes to the redness of the cocoa powder, giving the Red Velvet Cupcakes a more vivid red appearance. It has a distinct tangy flavor as well. The vinegar in these cupcakes won’t even be detectable.
Buttermilk: The acidity of the buttermilk helps the components react chemically and gives the Red Velvet Cupcakes subtle tang.
Cocoa Powder: To achieve the distinctive Red Velvet flavor in cakes and cupcakes, use unsweetened cocoa powder, which reacts best with acidic components.
Red Food Coloring: Because gel colors are more concentrated and won’t dilute the cupcake batter, they work best.
Flour: Adds structure, texture, and stability to the recipe.
Salt: Enhances the cupcakes’ other flavors.
Baking Powder / Baking Soda: Aids the batter in the cupcakes’ rise.
