Red Velvet Cupcakes
A great treat, especially for Valentine’s Day. These are moist and delicious and easy to make. Adapted from Martha Stewart. Red Velvet Cupcakes 2-1/2 cups cake flour 2 Tablespoons cocoa powder 1 teaspoon salt 1-1/2 cups sugar 1-1/2 cups vegetable oil 1 large eggs, room temperature 2 Tablespoons red food coloring 1 teaspoon vanilla extract 1 cup buttermilk 1-1/2 teaspoons baking soda 2 teaspoons distilled white vinegar Cream Cheese Frosting- Please see my video on how to make cream cheese frosting linked below. Preheat oven to 350°. Line muffin pan with paper liners. In a large bowl, whisk together cake flour, cocoa and salt and set aside In the bowl of a stand mixer fitted with the paddle attachment or you can use a hand mixer with a large bowl, beat the sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Reduce speed to low and add half of flour mixture and mix well. Add half of the buttermilk and mix well. Add the rest of the flour mixture, mix well and finish off with the rest of the buttermilk. In a small bowl, stir together the baking soda and vinegar (it will foam) and add mixture to the batter and beat on medium speed until combined about 10 seconds. Fill the cupcake papers ¾ full. Bake in a preheated oven at 350° for 20 minutes until a toothpick or cake tester comes out clean. Transfer to a wire rack and cool completely before frosting …
Lynn, I think it would better if you use both your hands when doing the swirl!
When you mix the vinegar and baking soda it foams and helps lighten the cupcake batter.
Vinegar?
Thanks, will do today. (crossing my fingers)
Buying the ingredients today, I found Buttermilk in powder, I decided to buy since it has a good shelf life, so that is another thing I will need to keep in mind.
Not sure, but I would probably just add the vinegar to the cake and hope for the best. I guess just leave the baking powder out. I hope that helps, but I have never done that, so I really don’t have a good answer for you. Sorry. If you try that, let me know how they turn out.
I use Presto flour (which already has salt and baking powder in it) … I was wondering what to do about the vinegar and baking powder mix at the end, if the baking powder is mixed with the flour already? Thanks
Cake flour has lower gluten. 1 cup of all purpose flour minus 2 Tablespoons equals 1 cup of cake flour. Hope this helps.
Hey Lynn, whats the difference between cake flour and all purpose flour? Im not sure if ill get cake flour in India. How do I substitute it?
- I saw your recipe, too! They looked so pretty. Have a great day.
OMG…. great minds think alike dearest Lynn!
Love your Red Velvet Cupcakes! They turned out beautiful and I know there were delicious! Loved your cupcake holder too. Loved it all! Happy Valentine’s Day!
- It is unsweetened cocoa powder.
now when it says that you are using cocoa powder is that unsweeted cocoa powder or which one? plz let me know thanks
- It is a sour milk that is pasteurized and homogenized and is usually made with a non-fat milk. You can substitute by adding 1 Tablespoon vinegar or lemon juice to 1 cup of milk. Let it sit a bit, and it can be used just like buttermilk in recipes.
What’s buttermilk? I’m Mexican and hadn’t heard of it. Can I use something else instead?
- Thank you!
- Thank you! Yes, they are very moist.
Those look too pretty to eat, I love the way you frosted them so professionally, thanks Lynn!
They look delicious but you should open one up to see how moist they are!!! Because i bet theyre sooo goood!
- I hope they enjoy them!
these will be great for the ladies at work for Vday!
- Sorry, but they are really yummy! Maybe you can try one for a little treat when you aren’t on your diet.
i hate being on a diet. great video thanks for torturing me
- Thank you!
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- Thank you!