Red Velvet Cupcakes

By

75 likes 54 klips

Nothing says celebration better than a red velvet cupcake!

7LKlqpZmFp Kitchenbowl
Prep Time

15 min

PT15M
Cook Time

20 min

PT20M
Wait Time

10 min

PT10M PT45M
Red Velvet Cupcakes

Ingredients

Makes 12
12 servings Makes

Instructions

Step 1

Gather all of your ingredients! Place rack in center of oven and heat to 350F. Sift flour, cornstarch, baking soda, cocoa powder, and salt onto a large piece of parchment paper, folded in half. Set aside.

Gather all of your ingredients! Place rack in center of oven and heat to 350F. Sift flour, cornstarch, baking soda, cocoa powder, and salt onto a large piece of parchment paper, folded in half. Set aside.

Step 2

In an electric mixer fitted with the paddle attachment, cream butter until airy in texture. (~1 min)

In an electric mixer fitted with the paddle attachment, cream butter until airy in texture. (~1 min)

Step 3

Add the sugar and beat on high speed for ~2 min. Beat until light and very well blended. Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the sugar and beat on high speed for ~2 min. Beat until light and very well blended. Scrape down the sides and bottom of the bowl with a rubber spatula.

Step 4

Add the oil and beat on high speed until well combined for about ~2- 3 min. Mixture will be loose.

Add the oil and beat on high speed until well combined for about ~2- 3 min. Mixture will be loose.

Step 5

Add eggs and vanilla. Beat on medium speed until well combined (~1 min), scraping down the sides and bottom of the bowl as needed.

Add eggs and vanilla. Beat on medium speed until well combined (~1 min), scraping down the sides and bottom of the bowl as needed.

Step 6

Add the vinegar and mix in the red food coloring until a medium to deep red color is achieved.


Step 7

Alternate between adding ⅓ of the dry ingredients followed by ½ of the buttermilk until all ingredients are incorporated. Slide in dry mixture in folded paper to avoid spilling! Scraping down the sides, mix batter until smooth & well combined.


Step 8

Using an ice cream scoop, scoop batter into the cupcake paper-lined cupcake tin, until the tins are ¾ full. Scrape excess batter off the scoop each time to avoid spills. Bake cupcakes at 350F for 16-18 min or until a toothpick comes out clean from the center of the largest cupcake.

Using an ice cream scoop, scoop batter into the cupcake paper-lined cupcake tin, until the tins are ¾ full. Scrape excess batter off the scoop each time to avoid spills. Bake cupcakes at 350F for 16-18 min or until a toothpick comes out clean from the center of the largest cupcake.

Step 9

Make the frosting while the cupcakes are in the oven: using the paddle attachment, cream the cream cheese, butter, powdered sugar (sifted), cream, and vanilla (~3 min) until the frosting is at desired consistency. Begin at low speed to avoid flying sugar.

Make the frosting while the cupcakes are in the oven: using the paddle attachment, cream the cream cheese, butter, powdered sugar (sifted), cream, and vanilla (~3 min) until the frosting is at desired consistency. Begin at low speed to avoid flying sugar.

Step 10

Carefully take cupcakes out of the oven and cool in the pan on a cooling rack for 5-10 min.

Carefully take cupcakes out of the oven and cool in the pan on a cooling rack for 5-10 min.

Step 11

When cakes are cooled, put the frosting into a disposable piping bag with a small plain tip or into a ziplock bag with one corner cut out. (Note: Leftover frosting will keep up to 10 days, covered in the refrigerator, but don’t freeze it as it may become runny when defrosted.)


Step 12

Pipe a spiral of frosting onto the middle of each cupcake, leaving a border around the outside for a traditional look. Enjoy!


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Red Velvet Cupcakes

Red Velvet Cupcakes

By kitchenbowl

Nothing says celebration better than a red velvet cupcake!

Prep Time

15 min

Cook Time

20 min

Wait Time

10 min

Ingredients

Makes 12

Instructions

Gather all of your ingredients! Place rack in center of oven and heat to 350F. Sift flour, cornstarch, baking soda, cocoa powder, and salt onto a large piece of parchment paper, folded in half. Set aside.

Step 1

Gather all of your ingredients! Place rack in center of oven and heat to 350F. Sift flour, cornstarch, baking soda, cocoa powder, and salt onto a large piece of parchment paper, folded in half. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter until airy in texture. (~1 min)

Step 2

In an electric mixer fitted with the paddle attachment, cream butter until airy in texture. (~1 min)

Add the sugar and beat on high speed for ~2 min. Beat until light and very well blended. Scrape down the sides and bottom of the bowl with a rubber spatula.

Step 3

Add the sugar and beat on high speed for ~2 min. Beat until light and very well blended. Scrape down the sides and bottom of the bowl with a rubber spatula.

Add the oil and beat on high speed until well combined for about ~2- 3 min. Mixture will be loose.

Step 4

Add the oil and beat on high speed until well combined for about ~2- 3 min. Mixture will be loose.

Add eggs and vanilla. Beat on medium speed until well combined (~1 min), scraping down the sides and bottom of the bowl as needed.

Step 5

Add eggs and vanilla. Beat on medium speed until well combined (~1 min), scraping down the sides and bottom of the bowl as needed.

Add the vinegar and mix in the red food coloring until a medium to deep red color is achieved.

Step 6

Add the vinegar and mix in the red food coloring until a medium to deep red color is achieved.

Alternate between adding ⅓ of the dry ingredients followed by ½ of the buttermilk until all ingredients are incorporated. Slide in dry mixture in folded paper to avoid spilling! Scraping down the sides, mix batter until smooth & well combined.

Step 7

Alternate between adding ⅓ of the dry ingredients followed by ½ of the buttermilk until all ingredients are incorporated. Slide in dry mixture in folded paper to avoid spilling! Scraping down the sides, mix batter until smooth & well combined.

Using an ice cream scoop, scoop batter into the cupcake paper-lined cupcake tin, until the tins are ¾ full. Scrape excess batter off the scoop each time to avoid spills. Bake cupcakes at 350F for 16-18 min or until a toothpick comes out clean from the center of the largest cupcake.

Step 8

Using an ice cream scoop, scoop batter into the cupcake paper-lined cupcake tin, until the tins are ¾ full. Scrape excess batter off the scoop each time to avoid spills. Bake cupcakes at 350F for 16-18 min or until a toothpick comes out clean from the center of the largest cupcake.

Make the frosting while the cupcakes are in the oven: using the paddle attachment, cream the cream cheese, butter, powdered sugar (sifted), cream, and vanilla (~3 min) until the frosting is at desired consistency. Begin at low speed to avoid flying sugar.

Step 9

Make the frosting while the cupcakes are in the oven: using the paddle attachment, cream the cream cheese, butter, powdered sugar (sifted), cream, and vanilla (~3 min) until the frosting is at desired consistency. Begin at low speed to avoid flying sugar.

Carefully take cupcakes out of the oven and cool in the pan on a cooling rack for 5-10 min.

Step 10

Carefully take cupcakes out of the oven and cool in the pan on a cooling rack for 5-10 min.

When cakes are cooled, put the frosting into a disposable piping bag with a small plain tip or into a ziplock bag with one corner cut out. (Note: Leftover frosting will keep up to 10 days, covered in the refrigerator, but don’t freeze it as it may become runny when defrosted.)

Step 11

When cakes are cooled, put the frosting into a disposable piping bag with a small plain tip or into a ziplock bag with one corner cut out. (Note: Leftover frosting will keep up to 10 days, covered in the refrigerator, but don’t freeze it as it may become runny when defrosted.)

Pipe a spiral of frosting onto the middle of each cupcake, leaving a border around the outside for a traditional look. Enjoy!

Step 12

Pipe a spiral of frosting onto the middle of each cupcake, leaving a border around the outside for a traditional look. Enjoy!

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