Red Velvet Cupcakes with Cream Cheese Frosting
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Red Velvet Cupcakes with Cream Cheese Frosting
What is Red Velvet Flavor?
A lot of people think that red velvet cake is actually chocolate cake that is dyed red but there is a difference. A traditional chocolate cake, like devil’s food cake, uses chocolate and red velvet cake uses cocoa. Red velvet also has buttermilk and vinegar in the batter and usually has a cream cheese frosting.
Can This Become a Red Velvet Cake?
If you want to make this into a red velvet cake, you can simply add it to a cake pan, either 2 9inch round cake pans or to a 13*9 inch cake pan. The cooking time will be about 35 minutes. You will want to make sure that you grease the baking pans and if possible, use parchment paper. This will help make it easy to remove the cake from the pan before you add the frosting.
How to Store Red Velvet Cupcakes
When you make these cupcakes, you are going to want to make they are stored in the refrigerator. This is because of the cream cheese frosting. The cream cheese frosting needs to be in the refrigerator to keep it from going bad. The cupcakes should be in an airtight container to keep them from getting stale. Unfortunately, when cake is stored in the refrigerator it tends to taste more dried out than when it is stored at room temperature.
Can These Cupcakes be Frozen
If you want to freeze these cupcakes, you should put them in the freezer unwrapped until they are frozen. Once they are frozen you can wrap them in plastic wrap. Once the frosting is frozen, you are able to wrap the cupcakes with plastic wrap. By freezing the cupcakes first, you ensure that the frosting doesn’t get stuck to the plastic wrap. When you are ready to thaw the cupcakes you want to remove the plastic wrap first.
Ingredients for Homemade Cream Cheese Frosting
- Cream cheese
- Powdered sugar
- Vanilla extract
Ingredients for Red Velvet Cupcake Recipe
- Cake flour
- Unsweetened Dutch-process cocoa powder
- Salt
- Sugar
- Vegetable oil
- Eggs
- Red gel-paste food color
- Buttermilk
- Baking soda
- Distilled white vinegar
How to Make Red Velvet Cupcakes
Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
How to Make Cream Cheese Frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
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Red Velvet Cupcakes with Cream Cheese Frosting
Ingredients
For the Cupcakes:
- 2 1/2 cups cake flour, not self- rising, sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color, 2 tablespoons regular food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
For Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350 degrees. Line muffin pan with paper liners.
- In a large bowl, whisk together cake flour, cocoa, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil on medium-high speed until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk and beating until combined after each.
- In a small bowl, stir together the baking soda and vinegar (it will foam); add mixture to the batter, and mix on medium speed until combined, about 10 seconds.
- Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake, rotating tins halfway through, until a toothpick inserted in centers comes out clean, about 20 minutes. Transfer muffin pan to wire racks to cool completely before removing cupcakes.
- To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add vanilla extract and beat until combined.
- Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4″ above cupcake top at a 90° angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
- Store cupcakes in the refrigerator up to 3 days in airtight containers; bring to room temperature before serving.
Notes
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