These red velvet cupcakes are soft and moist with just the hint of chocolate. The color alone of these cupcakes just bring a smile to your face. What’s a better frosting than cream cheese frosting? Yum! A red velvet cupcake is perfect for the holidays or cute date night home edition. What’s great about this recipe is that it makes 8-10 stunning little cakes.
I’ve always seen people eating red velvet cakes/cupcakes. But, if I’m being honest, I did not eat red velvet cupcakes. Until now. The smell alone made my mouth water. People always have nice things to say about these cupcakes. Always mentioning how moist and good they taste. So let’s dive in on all this goodness!
Making the divine Red Velvet Cupcake
The Key to Red Velvet
The key to a great red velvet cupcake is chocolate of course. As well as the buttermilk, baking soda, and vinegar. The buttermilk and cocoa powder create that rich fine texture. Unlike a chocolate cupcake, this style of cupcake only contains a small trace of chocolate. The chocolate used is normally just cocoa powder. Baking soda and vinegar are the other dynamic duo to a great red velvet cake or cupcake. Vinegar is added to maintain the red color as well as keep the cake light and tender. Any type of vinegar would work in this recipe such as apple cider or white.
To ensure the vinegar works properly, after the cake batter if fully mixed. A quick reaction needs to take place. The reaction is with baking soda and vinegar. Baking soda and baking powder provide a cake or cupcake the leaven. Which creates the height when baking. In order for the baking soda to react it needs acidity. Although, this recipe contains buttermilk, that’s not enough acidity for the baking soda. As a final step with the cake batter mix together equal parts of baking soda and vinegar. Quickly whisk the two ingredients and add straight to the batter. This step ensures more acidity leading to a true red cupcake. This additional step is of high importance if using either beetroot powder or fresh red beets.
The Different Ways for the Perfect Red Color
In addition to the chocolate, red food dye or beetroot powder or beets is needed. Either one of these items would create that beautiful red color. Although, red dye is artificial and not healthy. There are natural red dyes on the market such as Amoretti or Supernatural. If using beetroots sifted the powder with the cocoa powder. To replicate the red color use between 3-4 tablespoons of beetroot powder. If using actual red beets, scrub well at least 5 ounces of red beets. Next, wrap the beets in paper towels and microwave on high for 5-10 minutes. Allow the beets to cool before continuing the process. Peel the skin off and chop up the cooked beets. Lastly, add the beets to a food processor along with half the juice of a lemon. Blend together and add this mixture to the wet ingredients (buttermilk and vanilla extract).
The Frosting…The Piping
To top off the red velvet goodness, a killer frosting is needed. In this recipe, our tangy cream cheese buttermilk is used. Click on the words “cream cheese buttercream” for the link to our recipe. The cream cheese frosting is sweet, tangy, and fluffy. Pairs perfectly with this cupcake. The piping tip used on these stunning cupcakes is the large Wilton 1M tip.
Looking for more cupcake recipes? Click on one of the links below.
Red Velvet Cupcakes
Ingredients
- 1/2 cup Unsalted butter softened
- 1/2 cup Granulated sugar
- 1 Egg
- 2½ tsp Red food coloring*
- 1 tsp Vanilla extract
- 3 tsp Cocoa powder sifted
- 1/4 tsp Baking soda
- 1/4 tsp Vinegar
- 3/4 tsp Baking Powder
- 1/4 tsp Kosher salt
- 3/4 cup All-purpose flour sifted
- 1/4 cup Buttermilk
Instructions
- Preheat the oven to 350 degrees F. Line a cupcake tin with cupcake liners.
- In a small bowl, combine cocoa powder, red food dye*, and vanilla extract until a paste forms.
- Using an electric mixer cream together the sugar and unsalted butter for 3-6 minutes. Next add in the egg.
- In another bowl, sift together the all-purpose flour, baking powder, and salt. In a measuring cup, add the buttermilk.
- Add the red chocolate paste to the electric mixer, mix well. Scrape down the sides of the bowl to the bottom.
- On low speed, alternate between adding the dry ingredients and wet ingredients to the bowl. Continue this process until all ingredients are incorporated.
- Quickly mix the baking soda and vinegar together. Add this mixture to the cake batter. Mix until combined.
- Divide the batter evenly between the cupcake liners. Bake for 16 minutes or until cake tester comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting.