Red Velvet Cupcakes
Soft, moist and tender Red Velvet Cookies with a subtle chocolate flavor. You will love their tender crumb with this tangy and sweet cream cheese frosting on top!
Servings: 12 Cupcakes
Calories: 120kcal
Equipment
- 1 Hand/stand Mixer
- 1 Muffin Pan
- 12 Cupcake Liners
Ingredients
- 1 large Egg (at room temperature)
- ¼ Cup Vegetable Oil
- ½ stick Melted Butter
- 1 Cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Red Gel Food Coloring
- ½ teaspoon White Vinegar
- ½ Cup Buttermilk (at room temperature)
- ¼ Cup Hot Brewed Coffee/Hot water
- 1 Cup and 2 Tablespoons All purpose flour
- 2 Tablespoons Cocoa powder (natural, unsweetened)
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 batch Cream Cheese Frosting (Click this link for frosting recipe)
Instructions
- Line a standard 12-cup muffin pan with paper liners and Preheat oven to 350°F. In a medium mixing bowl whisk together the flour, salt, cocoa powder baking powder and baking soda. Set it aside.1 Cup and 2 Tablespoons All purpose flour, 2 Tablespoons Cocoa powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Baking Soda
- Using a handheld or stand mixer fitted with a whisk attachment whisk oil, melted butter and sugar together on medium speed for a minute. Mix in the egg next till it gets combined. Also add and mix in vanilla, vinegar and food coloring.1 large Egg, ¼ Cup Vegetable Oil, ½ stick Melted Butter, 1 Cup Granulated sugar, 1 teaspoon Pure vanilla extract, 1 teaspoon Red Gel Food Coloring, ½ teaspoon White Vinegar
- Next add in buttermilk and flour mixture alternatively in two additions. Whisk on low speed just till combined and flour disappears into the batter. Lastly add ¼ cup of hot coffee or hot water (if you don't want to add coffee) and mix it in too.½ Cup Buttermilk, ¼ Cup Hot Brewed Coffee/Hot water
- Allow the cupcakes to cool in the muffin pan for7-10 minutes and then transfer them on a wire rack to let cool completely.
- Make Cream Cheese Frosting and pipe on completely cooled cupcakes. I used Ateco 809 for this swirl.
- Divide the batter among 12 pre-lined liners and bake till a toothpick inserted in the center of cupcake comes out clean and their tops spring back when touched in the center. Baking time will be in between 18-20 minutes.
Notes
Make ahead and Freezing instructions:
You can make cupcakes 1 day in advance and stored them at room temperature, covered tightly.
Similarly, frosting can be made 2 days in advance. Store it in the refrigerator in an airtight container until ready to use . When ready to frost, bring it to room temperature and then quickly whip it up again using an electric mixer before piping. This step will make the frosting light, creamy and fluffy again.
Frosted cupcakes(leftovers) will keep well at room temperature or in the refrigerator for up tp 2 days. Unfrosted cupcakes can also be frozen up to 2 months. Thaw them overnight in the refrigerator or on counter top.
Buttermilk: Store bought buttermilk works best. But DIY buttermilk will work too. To make your own, add a teaspoon of lemon juice or vinegar to a liquid measuring cup. Fill the cup with whole milk till it reaches ½ cup mark. Allow to sit for 2 minutes and then use it in the batter.
Food Coloring: Both gel and liquid food coloring work for coloring the batter. I have used gel here. If you use liquid food coloring you might end up using a bit more. Start with- about a tablespoon and a half and then add more as you go if needed.
Nutrition
Serving: 1Cupcake | Calories: 120kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Sodium: 141mg | Sugar: 17g