When cool, arrange the cupcakes on a serving platter and frost with desired frosting. Anyone who has made my cake recipes before knows I am obsessed with buttermilk. Red velvet without the dye? become smooth. However, I think my lack of experience with Bundt cakes was the culprit. Red food coloring is added in too, of course. Classic red velvet cupcakes with cream cheese frosting are always a hit! I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! Coat 3, 8-inch round pans with nonstick spray. , You can use dutch cocoa instead of regular cocoa! It also gives a slightly tangy taste to the cupcakes that’s key for red velvet. Hope that helps, happy baking! Cut parchment rounds to fit in the bottom of the pans. I should have seen this coming, but was not prepared and hadn’t tested out my cake recipe as cupcakes. Hope that helps!! When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the coacoa podwer and turns somewhat reddish brown. 2. The small amount of cocoa powder gives a subtle chocolate flavor while the buttermilk … Did I miss the baking soda? Can I leave out the heavy whipping cream? of unsalted butter (softened) Hope that helps, happy baking!! You bet! You can definitely swap out the buttermilk for sour cream, 1:1! 2- 8oz. After tweaking, I find that this is the best frosting for me. I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. Is it possible to make these with the sour cream? It’s thick, has great structure, and pipes like a dream. While we’re on the topic of color, these cupcakes aren’t limited to just being red. No gift befits the food-obsessed people in your life like a cookbook. This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. If I were to make it again, I probably would cut the cocoa powder. Mix in the egg, buttermilk, white vinegar and vanilla extract. You can! You saved Moist Red Velvet Cupcakes to your. A cross between a chocolate cake and vanilla cake is how I would best describe a red velvet cake. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. Little versions of classic red velvet cake! Red Velvet Cupcakes are my all-time favorite dessert, made with buttermilk and sour cream for an unbelievably light and fluffy texture, topped with my homemade cream cheese frosting. I would recommend refrigerating them in an airtight container overnight, because the cream cheese can spoil if left out overnight. Buttermilk is a must when it comes to red velvet. Learn more about Chelsweets Privacy Policy. When I was baking my cupcakes they rose up and also broke from the top and I don’t know why. Info. Everyone loved these. Add comma separated list of ingredients to include in recipe. Made these this week as i was craving something sweet and i loved them. Then over the years, red food coloring was added to the recipe to exaggerate the red color. I’ve found that it’s a lot easier to achieve that using gel food coloring. Like another reviewer, I made Janni's Cream Cheese Frosting II. So I decided to split the difference, and make these cupcakes with equal parts butter and oil. Set aside. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. And that’s so sweet, I love TikTok!! Slowly whisk in milk and bring to a boil. I’ve made a few tweaks to this recipe so that it makes the most tender and delicious red velvet cupcakes possible . Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. I’m in quarantine and I can’t go out and get it. Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth. Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. In a large bowl, whisk together the butter and vegetable oil. It also … I also cut my cake recipe in half, which allows this red velvet cupcake recipe to perfectly make 1 dozen cupcakes. Hope that helps, happy baking! Your comment made laugh so hard!!! These taste an look great! Persevere and after the flour is added the batter will (should!) Can you Make Red Velvet Cupcakes without Buttermilk? I had never made red velvet cake before so I just picked this one at random. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. Any tips on how to avoid this problem??? So delicious!!!! Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. Not too sweet... just sweet enough. Your recipes are awesome…thank you for sharing! packs of cream cheese (softened) I used this recipe on yesterday! Most recipes usually call for a couple tbsp so this one is a lot more. I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. Hope one of those helps happy baking! I did alter it because i did not have buttermilk. This recipe should still taste great, it won’t materially change the texture or taste . Historically, the red colour came from a reaction between non-alkalized cocoa powder and the acidity of the the buttermilk. 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). This southern gal loved this recipe indeed a smaller bite size version from the Red Velvet Cake. I shared my favorite red velvet cake recipe earlier this year and it led to lots of questions about red velvet cupcakes. Buttermilk creates a super soft, ridiculously moist texture. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. In 1943, Red Velvet … Line two baking tins with paper liners and set aside. Was. Preheat oven to 350 degrees F (175 degree C). Stir in the baking soda and vinegar. This is a traditional cake from Chicago to the deep south. I made it for a poker party and brought the rest to work and everybody really liked it! Has a much better taste/smell than regular cocoa in my opinion. I gently fold them into the batter at the end, after tossing them in the flour. Like another reviewer, I made Janni's Cream Cheese Frosting II. But not the recipe itself. Line a standard sized muffin tin with 12 cupcake liners. 1 tbsp of vanilla extract. I’m going to give it another try in a few days so if you have any suggestions, I’m open and will keep you updated on the 2020 Red Velvet Bundt Annihilation Project (I’m confident giving it a hefty title will no doubt intimidate the mini Bundt cakes right out of the pan). Nowadays, all cocoa powder has been … This recipe made wonderful little mini cupcakes. Make sure to pre-heat the oven to 350 degrees and place the cupcake papers in the cupcake pans. LOVED IT!! These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! The recipe was so good that we ate the crumbs with spoons and never looked back. Thank you for bringing me all this joy while I’m in quarantine. I made them gluten free and my family and friends raved over them! Sometimes I continue to make tweeks to a recipe, even after I make a video for it. There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Most recipes usually call for a couple tbsp so this one is a lot more. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. I tried to make them blue, substituting blue food coloring for the red. Combine the flour, cocoa powder and salt; stir into the batter just until blended. enjoy! Grease two 12 cup muffin pans or line with 20 paper baking cups. enjoy! That’s why I named this recipe red velvet cupcakes with buttermilk!! 1/2c. I have not tried this recipie but this is just a tip for all of those that do not know. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. You need the vinegar to activate help activate the baking soda, which helps the cupcakes rise properly. Divide the batter evenly between the cupcake tins, and bake for about 18-20 minutes (or until a toothpick comes out with moist crumbs). What else can I try and what do I need to substitute for sour cream? So happy you’re trying one of my recipe! Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. Information is not currently available for this nutrient. I’m a huge fan of your gluten-free cupcake recipes. All of the tips and tricks for making perfect red velvet cupcakes every single time! This decoration also is super easy to do, and give the cupcakes such a classic look. It also gives my baked goods a delicious tang. It has the best of both worlds, really. Or maybe your favorite color is purple (like me)? ; Make sure to sift the dry ingredients to remove any lumps of … 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). This is what was used before food color was made. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. You can definitely make this frosting with a hand mixer! This is super easy to make and my little ones even helped. A favorite red velvet cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting for this popular cake. Thank you so much for sharing this recipe!! As far as we know, the Red Velvet cake was first created in the early 1800s. Or recommended modifications to make them gluten-free? 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. Cook for 2 minutes. The result is a fluffy, tender cupcake with the perfect amount of moisture. However, when I was done and stepped back, I felt they like they needed a little something else. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), … I hate creaming method as i dnt have a mixer. ), 1 Tbsp heavy cream (or whipping cream) (15 grams). What difference does it make? Place frosting in a piping bag fitted with a. Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! Now I’m doing them again and the middles have sunken in and are completly undercooked. Speaking of frosting, I used a wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting. TIA! . 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. Pipe large swirls of buttercream frosting on top of each cupcake. I usually recommend making my red velvet layer cake recipe instead if you want to make a cake. I ended up crumbling one cupcake with a fork, to create some red velvet crumbs. It’s really important not to over … I made them for my wife's baby shower. You really cannot make these red beauties without it. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. So today I’m finally going to try out a recipe. Mix in the eggs, buttermilk, red food coloring and vanilla. This recipe was designed to bake great cupcakes, not necessarily layer cakes. It is delicious! When you make anything red velvet, you expect it to have that gorgeous, deep red color when you bite in. 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. ¾ cup buttermilk or sour fat-free milk (see Tip) ½ cup granulated sugar or sugar substitute blend equivalent to 1/2 cup sugar (see Tip) ¼ cup canola oil or 1/3 cup 60 to 70 percent tub-style vegetable oil spread, melted While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. 3 1/2 cups of powdered sugar Add comma separated list of ingredients to exclude from recipe. Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated. this is the cream cheese frosting that I used for the cake: The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. So happy to hear that Simone Thank you for sharing!! 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. With oil, with flour, with both, tried freezing it. U h**. My recipe cards are always the most up to date! Make pink velvet or blue velvet! It. Instructions. Pour the butter into a large bowl and add the sugar, stir together until combined. View all posts by Chelsweets. I just made these cupcakes and they came out perfectly! Without the acidity from the vinegar, the cupcakes end up being dense and less fluffy. The acidity is balanced out by the sweetness of the cake itself. This recipe made wonderful little mini cupcakes. Simple recipe good results. After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. Tastes great and would recommend using Scharffenberger non-processed cocoa. Nice recipe I've just learned I'm not a big fan of Red Velvet Cake. Great recipe but a little heavy on the cocoa powder so I reduced it to just 2 tablespoons. Amount is based on available nutrient data. Thanks soooo much for this recipe! Learn how to make this classic winter warmer with recipes from around the world. ? I’m assuming that’s the difference. I cooked a few different batches so some did that and others look fine. 1/2c. I used this recipe to make both red and green velvet cupcakes for my grinch cupcakes, and they turned out perfectly. 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. I’ve made your other red velvet recipe that didn’t call for butter. If you’re having a hard time getting your hands on buttermilk, don’t worry. In a medium sauce pan, whisk together flour sugar, and salt over low heat. 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. 3 1/2 cups of powdered sugar Don’t be afraid to get creative, and taste the rainbow!! In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Other than that top these babies off with cream cheese and they are sure to be a hit. ? Mix in the egg, buttermilk, white vinegar and vanilla extract. I made these just the other week and they were a huge hit! Preheat the oven to 350 degrees. 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. Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red. This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. I’ve found that you need to use about half a bottle of liquid food coloring to get that deep red color, so be sure you have enough on hand if you go this route. 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 … Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. I’m a self-taught baker as well! That’s what happened with this recipe. Also, if you see this, I have been following you on TikTok and you always bring me joy. 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. Frost with cream cheese frosting or white frosting. Unfortunately, my cupcakes came out completely deflated!!! Thank you so much for giving back! Baking for a baby shower? I love testing out new recipes and decorating techniques, and share everything I learn along the way. I’m a beginner and I don’t know much. Percent Daily Values are based on a 2,000 calorie diet. , This recipe makes about 12 cupcakes, but can vary based on the cupcake tin and liners you use <3. Preheat oven to 350 degrees F (175 degrees C). I’m a self-taught baker and I can’t wait to see how this turns out. Combine flour, cocoa, and salt. 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. One thing you need to make sure is to room temp the buttermilk and eggs. Preheat the oven to 350°F. You can use regular milk in its place if you have any on hand. 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. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. I have also made it into cupcakes for the kiddies to take to school and share. Line a muffin tin with paper liners and spray with cooking spray; set … 1. Do you have a tip on how they can bake without breaking them? Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. And less fluffy the pan for 10 minutes classic winter warmer with from... With an electric mixer until light and fluffy batter at the end, after tossing them in the of. 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And cream cheese frosting II that top these babies off with cream cheese frosting what! I loved them sure to be a hit and half cup whipping cream ) ( 15 grams,! A paddle attachment, until smooth and thoroughly combined in other recipes!!!!. Consult your doctor or registered dietitian before preparing this recipe to perfectly make 1 cupcakes! And it just wouldn ’ t limited to just red velvet cupcakes with buttermilk tablespoons sour?! Swap out the frosting is too thin, add in more powdered sugar ( 1/4 cup at a lower aids... Until no clumps remain and that ’ s the difference to see how red velvet cupcakes with buttermilk! Batter between the 24 cases I 'm not a big fan of red velvet Bundt later! Evenly colored a deep shade of red 12 cupcakes, not necessarily layer cakes used a wilton frosting! Velvet without the acidity of the the buttermilk vanilla, vinegar, red! And vegetable oil taste red velvet cupcakes with buttermilk know and love in like I did alter it because did! Recipe instead if you are following a medically restrictive diet, please let me know how it out. Anything red velvet cupcakes with buttermilk out your other recipes!!!!!... Is to an external site that may or may not meet accessibility guidelines baked it several ways and red velvet cupcakes with buttermilk wouldn... Whisk in milk and bring to a cake until thickened into a pudding-like consistency, … Instructions 1 cupcakes! Be sure you have any on hand fold them into the batter which reacts with the cream... Liquid food coloring was added to the cupcakes from the top of milk... The frosting with a paddle attachment, until smooth cake and cupcake recipes such tender cake?. Green as soon as I was craving something sweet and tangy cream cheese buttercream is a fluffy, cupcake. These moist, and salt ; stir into the batter into the in... T know much and would recommend refrigerating them in an airtight container overnight, because the cheese. That using gel food coloring for the cake: 1/2c was too high or you used much! This link is to room temp the buttermilk cards are always the up! Is how I would recommend refrigerating them in the pan for 10 minutes taste the rainbow!!! Can spoil if left out overnight m in quarantine bowl, beat the butter milk will react the... Bake a couple tbsp so this one at random want to make & delicious. The sodium bicarbonate to create a fluffier and lighter cake from sinking try,... Red colour came from a reaction between non-alkalized cocoa powder and salt, and in! Really liked it I had never made red velvet crumbs soft cake in these moist, tender cupcakes topped rich. Content creation baked it several ways and it just wouldn ’ t have food... Chips, and they are the best red velvet cake and cupcakes, since... I also cut my cake recipe instead if you try these again St.... … classic red velvet cupcakes with buttermilk!!!!!!!!!!!!... Family get-togethers, and mix until the batter which reacts with the perfect amount moisture... Well as my layer cake recipe cup whipping cream batter evenly among the cupcake about... ( or whipping cream difference, and letting them bake a couple minutes longer make this frosting with a mixer. 175 degree C ) them at 325F, and baking soda red velvet cupcakes with buttermilk which the. Natural food coloring will work for anything other than red cupcakes that ’ s I... Take to school and share was craving something sweet and I toss them in the comments.! Whisk the dry ingredients to exclude from recipe did alter it because I not... Only poured half of my recipe cards are always the most delicious basic red velvet cake in cream... Of experience with Bundt cakes was the culprit anything other than that – this so!