Most Amazing Red Velvet Cupcakes
User Reviews
5
Most Amazing Red Velvet Cupcakes
Description
Most Amazing Red Velvet Cupcakes are made from a batter blending all-purpose flour, granulated sugar, cornstarch, cocoa powder, baking soda, baking powder, salt, eggs, buttermilk, warm water, vegetable oil, vanilla extract, white vinegar, and red food coloring. The combination of cocoa and vinegar reacts to produce the cake’s characteristic flavor and texture. The batter is mixed until smooth and baked in cupcake liners at 350°F for about 20–22 minutes, resulting in moist cupcakes that release cleanly from a toothpick test.
The cupcakes are topped with a traditional Ermine icing made by cooking sugar, flour, and milk into a pudding-like base, cooled and blended with softened butter and vanilla. This frosting is less sweet and creamier than typical cream cheese frostings, offering a rich and smooth complement to the cake.
The recipe note points out that using less cocoa powder (2 tablespoons) yields a brighter red color, while increasing to 1/4 cup deepens flavor with richer brown notes. This lets bakers adjust for color or depth of chocolate taste based on preference.
The cupcakes suit occasions where a classic red velvet flavor and a silky frosting are desired. Their texture is tender and moist with balanced sweetness from the cake and icing.
Ingredients
Red Velvet Cupcakes
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup cornstarch
- 2 tablespoons cocoa powder up to 1/4 cup, unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large egg
- 1 cup buttermilk
- 2/3 cup water warm
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar distilled
- 2 tablespoons red food coloring 1 fluid ounce
Ermine Icing
- 2 cups granulated sugar
- 1/2 cup all-purpose flour
- pinch salt
- 2 cups milk whole
- 2 cups butter softened, unsalted
- 1 teaspoon vanilla extract
Instructions
Red Velvet Cupcakes
- Preheat oven to 350 degrees Fahrenheit. Line two muffin tins with cupcake liners, for 24 cupcakes.
- In a large mixing bowl, stir together 2 cups all-purpose flour, 2 cups granulated sugar, 1/3 cup cornstarch, 2 tablespoons unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt until combined and there are no streaks.
- Add 3 large eggs, 1 cup buttermilk, 2/3 cup warm water, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar, and 2 tablespoons red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Use a rubber spatula to scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
- Use a spoon to fill each cupcake liner 2/3 full.
- Bake in the center rack of the preheated 350℉ oven for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Remove from tins and place on a wire rack to cool completely.
Ermine Icing
- In a medium saucepan, whisk together 2 cups granulated sugar, 1/2 cup all-purpose flour, and pinch salt over low heat. Cook for 2 minutes, while whisking constantly. Slowly whisk in 2 cups whole milk and bring to a boil over medium-high heat.
- Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
- Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Refrigerate until completely cool, about 2 hours.
- In a separate large mixing bowl, use a hand mixer to whip 2 cups unsalted butter until light and fluffy, about 2 minutes. Spoon the cooked milk mixture into the butter 1 to 2 tablespoons at a time, mixing well with the hand mixer between each addition. Once all the milk mixture has been added in, beat in 1 teaspoon vanilla extract and continue beating until the frosting is thick and creamy and everything is well mixed, about 2 minutes.
- Frost completely cooled cupcakes.
Notes
- Using 2 tablespoons of cocoa powder produces a brighter red cupcake color.
- Increasing cocoa up to 1/4 cup enhances the flavor with deeper brown chocolate notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 369kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 70mg | 23% |
| Sodium | 221mg | 9% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 560IU | 11% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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