red velvet cupcakes with cream cheese frosting without buttermilkPosted by in smash-blog | December 29, 2020
Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. It also gives a slightly tangy taste to the cupcakes that’s key for red velvet. If you only have liquid food coloring, use approximately 2 Tablespoons. I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. Made entirely from scratch with a few tips and tricks, this is one cake … I mean – homemade red velvet cake, filled with cheesecake, topped with cream cheese frosting… So now that that’s out of the way, have you seen the blueberry lemon cupcakes I shared a few weeks ago? When it’s done right, red velvet is pretty hard to beat! I adore me a good red velvet cupcake, but until recently I hadn't been able to find a recipe that was super moist. I’ve included my favorite cream cheese frosting recipe into the recipe card below.Â. If you don’t have any cake flour, I’ve included a substitution in the recipe notes. All of the tips and tricks for making perfect red velvet cupcakes every single time! Now – I love red velvet cupcakes with cream cheese frosting, but they need to be just right. Is there a difference between your measurements for the butter and one stick butter?? I found that butter instead of oil produced red velvet cupcakes with the best texture and flavor. Bake in the preheated oven for 15-18 minutes, or until an inserted toothpick comes out clean. Use real butter – not margarine. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. Let stand at room temperature for 5 minutes before using. Fluffy, soft, buttery and moist with the most perfect velvet texture! Chocolate Cupcakes with Cream Cheese Frosting, Perfect White Cake with Vanilla Buttercream, Chocolate Cupcakes with Peanut Butter Frosting, A delicious red velvet flavor that has a hint of chocolate and slight tanginess. You’ll be left with a sweet and slightly tangy frosting that absolutely melts in your mouth. Originally I had the recipe with sour cream – but I recently updated the recipe and found I preferred the results without it. You can opt for a classic vanilla buttercream if you’d like, but the combination of light and tangy cupcakes with a sweet yet equally tangy frosting on top will just make you weak in the knees. Frost the cooled cupcakes using a piping bag and tip (I used a 1M) or a knife. In another large … Ps…. And sadly, I had to say no. So there. Believe me, I understand the attraction. The “I can’t quite put my finger on the flavor” cake. In a liquid measuring cup whisk together the buttermilk and red food coloring. Plus, the vanilla compliments everything in the cake. Line a muffin tin with paper liners and spray with cooking spray; set … Mix in the cream cheese until evenly combined. Line 2 (12-cup) muffin pans with cupcake papers. No velvet cake would be complete with a signature sweet and tart cream cheese frosting! Mix the sifted flour & cocoa powder into the butter mixture about 1/3 at a time, alternating with the buttermilk. DIE. Use cake flour for a lighter, more delicate texture. Hi! Buttermilk creates a super soft, ridiculously moist texture. If you must use food coloring, that’s totally fine. Add the egg yolks, vanilla extract, vinegar, and food coloring and beat again on medium speed until everything is combined. ***Store cupcakes in an airtight container at room temperature for up to 8 hours, or in the fridge for up to 3 days. GUYS. I am so excited for you!! Line two 12-cup muffin tins with cupcake papers. It’s Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes. This lemon cream cheese frosting is so bright; it’s got lemon juice, lemon zest, and lemon extract! Please see my black velvet cake recipe for the adaptation. eggs, boiling water, frosting, baking soda, Crisco Original No-Stick Cooking Spray … Filed Under: Cupcakes, Frostings & Icings, Red Velvet, Seasonal, Valentine's Day Recipes Tagged With: buttermilk, cream cheese, distilled white vinegar, powdered sugar, red food coloring, unsweetened cocoa powder, vegetable oil, Red velvet is ALWAYS a good idea! Then they’re topped with tangy cream cheese frosting for the best red velvet cupcake recipe. But the real kicker to getting the fluffiest cupcake texture ever is this: two whipped egg whites you’ll fold into the batter right before spooning it into the liners to bake. The “velvet” part of its name comes strictly from its texture– a tight crumb made so by a reaction between baking soda and white vinegar, which also produce a satisfyingly tangy flavor. This is my best red velvet cake. Beat the butter and sugar together until fluffy. All you’ll need is a block of full fat cream cheese, butter, powdered sugar, vanilla, and a teeny bit of salt. You can add another teaspoon of vinegar if you want to, though I’m not sure why you’d want to do that! Topped with luscious cream cheese frosting, they’re so delicious! The balance of cocoa was just right and the texture was exactly as it should be!! Beat the powdered sugar into the butter and cream cheese mixture about 1 cup at a time, starting with the mixer on low and turning it up to medium speed as the sugar incorporates. A cupcake classic! Brown Butter Pumpkin Layer Cake with Maple Cinnamon Cream Cheese Frosting. These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. And don’t you worry, my dear baker friend. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. FOR. Red velvet without the dye? My great-grandmother’s red velvet cake recipe baked into sweet little cupcakes and topped with a vanilla cream cheese frosting. I think we can all agree it’s not! Required fields are marked *. And, I had an ever harder time finding a cream cheese frosting … Thanks for the great recipe. Birthdays, Valentine’s Day, Christmas, the 4th of July – if you’re craving red velvet you NEED these in your life. Now you certainly don’t have to put cream cheese frosting on top of your red velvet cupcakes. This site uses Akismet to reduce spam. Turns out, red velvet cake wasn’t originally bright red and dyed with food coloring like it is today. Then add in the vanilla and salt. These Red Velvet Cream Cheese Cupcakes are PERFECT for any occasion! Can this recipe be adapted for a layer cake? Happy holidays! Last but not least – we dissolve the baking soda into white vinegar, then beat the mixture into the cupcake batter. I have been making this frosting for years. The vinegar + baking soda reaction, and a little buttermilk to up the moisture even more. As an Amazon Associate I earn from qualifying purchases. I prefer gel color. Thanks! Thanks so much, Laura! While it is red, obviously, it’s generally considered a buttermilk cake. Whisk gently. My frosting is like a cloud from cream cheese heaven. Cake flour – all-purpose flour can also be substituted with cake flour.For 1 1/3 cup all-purpose flour, use 1 and 2/3 cups cake flour. Sure, there are many cake recipes out there, but this Red Velvet Cake With Cream Cheese Frosting is simply THE best. Hi can I omit the shortening from the frosting? I wanted the perfect red velvet cupcake recipe to be: The key ingredients in red velvet cake are the cocoa, baking soda, vinegar, buttermilk and of course the red food coloring. In a separate large bowl beat the butter until fluffy (about 2 minutes). Plus, you’ll be ahead of the game for what I have up my sleeve for September and October (send good baking vibes)! With the mixer on low, add the powdered sugar, vanilla, and salt. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. Ready? I don’t have nearly as many cupcake recipes on my blog as I have in my back baking pocket, so I decided some RV cuppies were the perfect way to grace my blog’s recipe collection with a basic cupcake/cake and a base cream cheese frosting for creating fun variations on both later in blog life. Here you'll find quality tested recipes for all things sweet, along with all the tips you'll need for success in the kitchen. Spoon batter evenly into the cupcake liners filling 1/2 to 2/3 of the way full (I like to use an ice cream scoop with a trigger-- one. The most incredible Red Velvet Cake with Cream Cheese Frosting! Since gel colors are so concentrated, you don’t have to worry about them thinning out your batter. Line a muffin pan with muffin papers. Read More. Did you know red velvet is one big science experiment? Not too sweet, just perfect. In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until soft peaks form (approximately 2 minutes). I have been looking for the most perfect red velvet cupcake recipe for YEARS!! And can I add another tsp of white vinegar?? Line a 12-count muffin tin with cupcake liners. The flour + cornstarch totals 180g, so you’ll use 180g of cake flour (which is a LITTLE more than 1 and 1/2 cups, but I would recommend weighing). In a small bowl or cup dissolve the baking soda into the vinegar. Beets act as a natural food coloring in these moist, tender cupcakes topped with rich cream cheese frosting. I think so. Finding the perfect red velvet cupcake recipe can be a challenge. Your email address will not be published. Variations on a theme— they’re a favorite around here! Now. TO. Thank you so much for sharing. I made a note about how much to use in the recipe. That would be fine – the frosting just won’t be quite as sturdy. Classic Buttercream Frosting would also taste great on this cake! Now you certainly don’t have to put cream cheese frosting on top of your red velvet cupcakes. You're awesome for doing it! Thanks for the catch! The cupcakes are moist and the cream cheese frosting is a perfect complement. Another contributor to the velvety texture of these cupcakes? Turn off the mixer and scrape down the sides of the bowl as needed. Sift the mixture together 3 times. I recommend having them all at room temperature – You can speed up the process by placing the eggs in a bowl of warm water for a few minutes, and microwaving the buttermilk for about 15 seconds. Recipes for Sweet Treats & Kitchen Feasts. These truly look like the best red velvet cupcakes Lynn, like as good as Sprinkles! Quickly beat it into the cupcake batter. Preheat the oven to 350ºF (177ºC). Is this missing from the post? Help spread the word. Next time ill reduce the cocoa powder to 1tsp instead of a Tbs as I could really taste it. Frost the cooled cupcakes with the red velvet cake frosting and optionally garnish with sanding sugar. No one will know there are any vegetables in there, so we won’t tell if you don’t! Is it really all that bad to have red velvet all year round? Yes, I’ve taste tested my fair share of red velvet cupcakes and played around with different recipes- Â but I didn’t feel like my own recipe experiments were any better than red velvet cupcakes from the bakery. If you don’t have buttermilk though, you can make your own by souring milk with a little white vinegar or lemon juice. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … Speaking of frosting, I used a wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting. Just in time for Valentine's Day, these cupcakes will be a wonderful treat for loved ones. Sift the flour, cornstarch, cocoa powder, salt, and baking soda together into a medium size bowl. Your email address will not be published. Onto the oh-so-dreamy cream cheese frosting that tops these beautiful red cupcakes. (Ok – obviously there are other important ones, but these ingredients give the cake its name). PERFECT red velvet cupcakes have a soft crumb, moist texture, hint of chocolate, and a gorgeous bright red color. Your email address will not be published. One of the most requested recipes I’ve had in the last couple of months has been for red velvet cupcakes. If you like these red velvet cupcakes with cream cheese frosting, make sure to try these favorites too: I'm the baker and blogger behind Just So Tasty! Read Moreâ¦. I followed the recipe to the letter and apart from my blunder of filling the cupcakes 3/4 full instead of 2/3 full as instructed, these were fantastic! Over the years, I’ve discovered that red velvet cupcakes tend to dry out more quickly than I’d prefer, so let’s talk first about how we keep them nice and moist without being dense (because red velvet is not supposed to be the tiniest bit dense!). Increase mixer speed to medium-high and beat for 2 minutes. Then beat in the sugar until creamy (about 1-2 more minutes). In order to achieve that ideal texture, we’ll use a mixture of all purpose flour and cornstarch (similar to cake flour). And IT. Incredibly creamy, tangy, sweet, smooth, and luscious. While the red velvet cupcakes cool, make the homemade cream cheese frosting. *If you don't have cake flour, measure 1 1/3 cups all-purpose flour. Hi- if I already have cake flour, how much would I use instead of using the cornstarch and all purpose flour? Did you also know that it’s not a vanilla cake nor is it not a chocolate cake? If you don't have buttermilk, you can make your own: see my post about. It’s made with just 5 simple ingredients: butter, cream cheese, powdered sugar, salt & vanilla extract. Best red velvet cupcakes ive ever made. Turn the mixer down to low speed and add the dry ingredients in three additions, alternating with half of the buttermilk. Using soured milk is a key component to red velvet cake batter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right, so if you don’t have buttermilk on hand, use the following substitution: Pour 1 teaspoon lemon juice or white vinegar … This ensures even distribution of the food coloring so that your cupcakes don’t look splotchy. You’ll be left with a sweet and slightly tangy frosting that absolutely melts in your mouth. Add the vegetable oil and beat again until completely incorporated. Preheat oven to 350 degrees. In a large bowl with a handheld or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. I have painstakingly tried and tested so many receipes out there, from food bloggers to cookbooks and no red velvet cupcake recipe stacked up, despite every assertion that they were the best ever red velvet cupcakes. As I just said, we’re looking for a tight, light crumb. And that is exactly what I did for these red velvet cupcakes with buttermilk! You bet! Spoon the batter into the prepared muffin papers, filling each about 2/3 full. Red velvet in September. Beat the dry ingredients (flour mixture) into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Light & fluffy, perfectly moist Red Velvet Cupcakes topped with tangy cream cheese frosting. Thank you so much for that glowing review, Laura! Learn how your comment data is processed. For one, it is a little tangy because of the buttermilk and vinegar. First made in the Waldorf Astoria Hotel (circa 1920), the now world famous Red Velvet Cake consists of a tender and moist vanilla cake batter, infused with cocoa powder, vinegar and buttermilk. When the acid in the buttermilk and vinegar react with the cocoa – they give the cocoa a reddish tinge. RED VELVET CUPCAKES. Mom, self-taught baker, cookbook author, biscotti lover, and sprinkle enthusiast. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream… Set aside. Mix in the … I'm the baker behind Just So Tasty. A combination of both gets the job done– a nice buttery flavor with a touch of moisture to prevent things from getting too dry. All oil? Great question– I’ve updated the recipe to reflect weight in grams for ingredients. I already have cake flour, cornstarch, cocoa and salt soft, ridiculously moist texture hint. All-Purpose flour will know there are other important ones, but I recently updated the to... That bad to have red velvet cake frosting and optionally garnish with sugar! The frosting the balance of cocoa was just right in order to room! 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