Red Velvet Cupcakes
User Reviews
4.9
Red Velvet Cupcakes
Description
The Red Velvet Cupcakes recipe starts with a mix of cocoa powder dissolved in hot coffee to boost chocolate flavor, blended with traditional baking ingredients including flour, sugar, baking powder, baking soda, and salt, plus a touch of cinnamon. The batter includes both vegetable oil and melted butter for moistness, a single egg for structure, and buttermilk for tang and tenderness. Red gel food coloring gives the characteristic red tone, balanced with vinegar to react with baking soda for leavening. Baking produces cupcakes with delicate crumb and subtle chocolate notes highlighted by the distinctive red color from the food coloring.
The accompanying cream cheese frosting balances the cupcakes’ slight cocoa bitterness with creamy richness. The frosting is made by beating room temperature cream cheese and butter with vanilla and sifted powdered sugar for smooth texture and sweetness. The cupcakes can be piped with this frosting, which firms up nicely once chilled.
This recipe’s instructions recommend using a spring-loaded scoop for even batter distribution and advise tapping the pan to release air pockets. The cupcakes bake until their tops are no longer sticky, indicating readiness. For presentation, additional powdered sugar can be added to the frosting for decorative piping consistency. These cupcakes make classic treats suitable for celebrations or everyday indulgence.
Ingredients
For the cupcakes:
- 1/4 cup coffee plain hot or boiling water
- 2 tablespoons unsweetened natural cocoa powder
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine sea salt
- 1/8 teaspoon ground cinnamon optional
- 1 cup granulated sugar 200 grams
- 1/4 cup vegetable oil fresh
- 1/2 unsalted butter melted
- 1 egg at room temperature, large
- 1/2 cup buttermilk at cool room temperature (67°F
- 1 teaspoon vanilla extract
- 1 ½ teaspoons red gel food coloring
- 1/2 teaspoon white vinegar distilled
For the cream cheese frosting:
- 5 ounces cream cheese at cool room temperature
- 5 ½ tablespoons unsalted butter at cool room temperature
- ¾ teaspoon vanilla extract
- 1 ⅓ cup powdered sugar sifted
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
- In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the egg and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla, and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. Batter will be thin.
- Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Lightly tap the bottom of the pan against the counter several times to release any air bubbles.
- Bake until cupcake tops are no longer sticky to the touch and a cake tester or toothpick comes out clean, about 17-20 minutes. It’s normal for the tops to look slightly spongy.
- Let cupcakes cool in pan on a wire rack for 10 minutes before removing from the pan to cool completely, about 1 hour.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sifted powdered sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.
Notes
- For decorative piping, adjust the cream cheese frosting’s thickness by adding about ¾ cup (94 grams) more powdered sugar until the desired consistency is reached.
User Reviews
Overall Rating
4.9
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