Classic Red Velvet Cupcakes

Name: Classic Red Velvet Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 cupcakes
Cuisine: Deutsch
Ingredients: 2.5 cups All-purpose flour; 1 tsp Baking soda; 1 tbsp Unsweetened cocoa powder; 0.5 tsp Salt; 1 cup (2 sticks) Unsalted butter, softened; 1.5 cups Granulated sugar; 2 large Eggs; 1 tsp Vanilla extract; 1 cup Buttermilk; 2 tbsp Red food coloring (gel preferred); 1 tsp White vinegar; 8 oz Cream cheese, softened; 0.5 cup (1 stick) Unsalted butter, softened (for frosting); 4 cups Powdered sugar, sifted; 1 tsp Vanilla extract (for frosting)

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These Classic Red Velvet Cupcakes are a delightful indulgence, especially fitting for Valentine's Day or any special February occasion. The cupcakes boast a beautiful deep red hue, a soft, velvety texture, and a subtle cocoa flavor balanced by a touch of tang from buttermilk. They are generously crowned with a rich and creamy, slightly tart cream cheese frosting, creating a harmonious blend of flavors and textures that is utterly irresistible. This recipe ensures a perfect balance between moist cake and decadent frosting, making every bite a celebration.

speichern

Prep Time25 min

Cook Time20 min

Servings12 cupcakes

DifficultyMedium

Equipment

Muffin tinPaper linersMixing bowlsElectric mixerWire rackPiping bag (optional)

Instructions

1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking soda, cocoa powder, and salt. Set aside.
2
In a large bowl, cream together 1 cup softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in 1 tsp vanilla extract. In a separate small bowl, combine buttermilk, red food coloring, and white vinegar.
3
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
4
Divide batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
5
While cupcakes cool, prepare the cream cheese frosting: In a large bowl, beat softened cream cheese and 0.5 cup softened butter together until smooth and creamy. Gradually add sifted powdered sugar, beating until well combined. Stir in 1 tsp vanilla extract.
6
Once cupcakes are completely cooled, frost them generously using a piping bag or an offset spatula. Decorate with sprinkles if desired.

Nutrition

Calories580 kcal

Protein6g

Fat32g

Carbohydrates

Frequently Asked Questions

Why is my red velvet not very red?

The intensity of the red color can vary depending on the type and amount of food coloring used. Gel food coloring provides a much more vibrant and concentrated color than liquid food coloring. Ensure you're using a good quality gel color and add a bit more if you prefer a deeper red.

Can I make these cupcakes ahead of time?

Yes, unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 2 months. Frosting can be made a day ahead and refrigerated; bring to room temperature and re-whip before frosting. Frosted cupcakes should be stored in the refrigerator due to the cream cheese frosting, and are best enjoyed within 2-3 days.

What is the role of vinegar and baking soda in red velvet?

The vinegar and baking soda react to create carbon dioxide, which helps the cupcakes rise and gives them their characteristic velvety texture. This reaction also helps to enhance the red color when combined with the cocoa powder and buttermilk.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.