Introduction
Red velvet cupcakes are not only a feast for the eyes but also a delightful treat for the taste buds. Ideal for Valentine’s Day, these cupcakes are rich, moist, and have a hint of cocoa flavor, perfectly complemented by the cream cheese frosting. Whether you’re baking for a loved one or enjoying them yourself, these red velvet cupcakes are sure to impress.
Detailed Ingredients with measures
– All-purpose flour: 1 ¾ cups
– Granulated sugar: 1 cup
– Unsweetened cocoa powder: 1 tablespoon
– Baking soda: 1 teaspoon
– Salt: ½ teaspoon
– Vegetable oil: 1 cup
– Buttermilk: 1 cup
– Eggs: 2 large
– Red food coloring: 2 tablespoons
– Vanilla extract: 1 teaspoon
– Vinegar: 1 teaspoon
– Cream cheese: 8 ounces (softened)
– Powdered sugar: 2 cups
– Heavy cream: 2 tablespoons
Prep Time
Preparation time for these red velvet cupcakes is approximately 20 minutes, allowing you to quickly whip up the batter and prepare your baking trays.
Cook Time, Total Time, Yield
The cook time for these delicious cupcakes is around 20 minutes. With a preparation time of 20 minutes, the total time from start to finish is about 40 minutes. This recipe yields about 12 cupcakes, making it perfect for sharing or indulging on your own. Enjoy these delightful treats for a special occasion or just to satisfy your sweet tooth!
Detailed Directions and Instructions
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a cupcake tray with cupcake liners to prepare for your batter.
Step 2: Mix Dry Ingredients
In a bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat butter and granulated sugar together until the mixture is light and fluffy. This process will take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, ensuring each is fully integrated before adding the next. Add in the vanilla extract and continue mixing until combined.
Step 5: Incorporate Food Coloring
Add red food coloring to the butter-sugar-egg mixture, mixing until the color is evenly distributed.
Step 6: Alternate Dry Ingredients and Buttermilk
Gradually mix in the dry ingredients you prepared earlier, alternating with buttermilk. Start and end with the dry ingredients, mixing until just combined.
Step 7: Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow for rising during baking.
Step 8: Bake the Cupcakes
Place the baking tray in the oven and bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and allow them to cool in the tray for 5-10 minutes. Transfer them to a wire rack to cool completely.
Step 10: Prepare the Frosting
While the cupcakes cool, prepare your desired frosting. A cream cheese frosting pairs well with red velvet cupcakes. Whip the ingredients until smooth and fluffy.
Step 11: Frost the Cupcakes
Once the cupcakes are completely cooled, generously frost each with the cream cheese frosting using a spatula or piping bag for a decorative touch.
Notes
Note 1: Food Coloring
To achieve a vibrant red color, use gel food coloring which tends to yield better results than liquid food coloring.
Note 2: Storing Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Note 3: Freezing Cupcakes
You can freeze unfrosted cupcakes for up to 2 months. Thaw them at room temperature and frost them when you are ready to serve.
Note 4: Cupcake Variations
Feel free to add chocolate chips or nuts to the batter for added flavor and texture. You can also experiment with different frosting flavors.
