The classic red velvet cupcake recipe is a must-have for your recipe repertoire and here is the guaranteed fail-proof recipe for the same!
If you are a cake lover or precisely a cupcake lover then this recipe is for you. I am sure you are already aware of red velvet cupcake and must have had the pleasure to enjoy these delicacies. If you want to create the same deliciousness at your home but are somewhat doubtful about the criticality of the recipe, then let me assure you that it is pretty darn easy to make these cute little red velvet cupcakes at home!
Cupcakes are easy bet to make at home and quite fuss-free too. But these red velvet cupcakes make things extra-special. They have a deep ox-blood color with a rich chocolate flavor which is intensely delicious. Mark my words, you will get addicted to these babies!
This year has almost wrapped up and the chilly breeze has started to blow in. Don’t you think that both of these – year end and onset of winter – make you crave for such sweet treats? I believe that’s why during this time of the year food blogs are flooded with cakes and cookie recipes. I am no exception as well. I had baked these red velvets a while ago but was waiting for the right time to put it up here so that you guys get the ideas when you need it the most.
These beautiful red velvet cupcakes make for great gift options. Your friends and family will love you for these homemade goodies as they come with additional emotional touch. The vibrant red color of these cupcakes make them all the more festive and heart-warming! I hope the sweetness of these cupcakes bring in more sweetness to your life and relationships!
If you know me, I am not too high on frosting. Yeah they look really pretty I agree but I like my cupcakes real neat when I take a bite. So even if I frost them, I wipe it off before shoving it inside my mouth. I feel too much frosting ruin the actual taste of the cupcake. But of course, this is totally my personal thing and that’s why I used minimal frosting on my red velvet cupcakes. You feel free to add as much frosting as you would like!
Just a tip before closing on the food color. I had used the liquid color which is why I used 1 tablespoon of it which may seem quite high. Liquid color need that much quantity to achieve the deep red color. For gel food coloring, you will have to use less. Start with half a tablespoon and add more only if needed.
- All-purpose flour – 125 gms (1 & ¼ cup)
- Baking powder – ¼ tsp baking powder
- Salt – ¼ tsp
- Cocoa powder – 1 tbsp
- Unsalted butter – 57 gms (¼ cup)
- Granulated white sugar – 150 gms (¾ cup)
- Egg – 1, large, at room temperature
- Vanilla extract – ½ tsp
- Buttermilk – 120 ml (½ cup)
- Liquid red food color – 1 tbsp
- White vinegar – ½ tsp
- Baking soda – ½ tsp
- Whipped cream for frosting
- Preheat oven to 175 C / 350 F and line a 12-cup muffin tins with paper cupcake liners.
- In a large bowl, combine together the flour, baking powder, salt and cocoa powder.
- Using a stand mixer or hand mixer, beat the butter in a large bowl until soft, for about 1-2 minutes. Add the sugar and beat until light and fluffy which would take about 2-3 minutes.
- Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
- In another small bowl, whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to bubble and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups (you can use an ice-cream scoop for ensuring equal distribution) and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large open star decorating tip to pipe the frosting.