Ever wondered how Red Velvet Cupcakes got their name?
Its the crumb, for one.
Topped with fluffy cream cheese frosting, it loves to steal the lime light.
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And we happily let it!
It commands attention both visually, and by virtue of pure deliciousness.
Because how can one miss these?
(Answer: You cant!)
Ingredients in Red Velvet Cupcakes
Heres what you need for the Red Velvet Cupcakes.
You might be wondering vinegar?
Why oil AND butter?
And is cake flour really necessary?
Read on to find out the answers!
Cake flour This low protein flour is specifically to make the crumb of cakes more tender.
Not drastic or offensive, and its hidden under the frosting anyway!
Otherwise, dont make a special trip to the store.
Buttermilk Fermented milk that is thicker than plain milk but thinner than cream, with a slight tang.
Dont have buttermilk?Make it yourself.
It just requires lemon juice or vinegar and milk!
Directions in recipe notes.
Baking powder To make the cupcakes rise!
Note: I use baking soda forRed Velvet Cake.
And interestingly, I found that using vinegar helps preserve the vibrant red colour in the cupcakes.
So even though we are not using baking soda in this recipe, vinegar stays in!
Oil AND butter Yes, both are necessary in this recipe for best results!
We love butter for flavour, but it doesnt make things moist.
Oil makes cakes moist but doesnt add flavour.
Vanilla Vanilla extract trumps artificial vanilla essence.
Dont waste vanilla bean on this recipe.
Cocoa powder Just a bit, for the subtle chocolate flavour we know and love about Red Velvet!
Standard cocoa powder is called for here, though the more intense flavoured dutch processed works just fine too.
Sugar Caster sugar / superfine sugar works best here because it dissolves more easily into the batter.
But granulated / ordinary white sugar can be used if thats all youve got.
Red food colouring To make the cupcake RED!
Using ordinary food colouring (rather than intense gel) you need 1 whole tablespoon of red food colouring.
If using gel, dip-and-smear a toothpick 3 times, and match the batter colour to the photos below.
The carton will be labelled as such.
Why do eggs have to be at room temperature?
Because they incorporate better into the batter.
Siftthe dry ingredients into a bowl so theyre lump free.
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Eggs Add eggs one by one, beating in between until incorporated.
Oil, buttermilk, vinegar and vanilla Then beat in remaining wet ingredients until incorporated.
This causes the batter to be over worked which makes the cupcake less tender.
Important Once the dry ingredients are mixed with the wet ingredients, do not stop.
Fill the muffin tin and get it in the oven quick smart.
The reason is because once the wet ingredients are combined with the dry, the baking powder is activated.
Fill muffin tinwith the batter.
It makes 12 perfect cupcakes, so divide all the batter between the 12 holes.
The surface of some of the cupcakes will be a little cracked.
But that is absolutely no issue.
Because in what world do people send out unfrosted cupcakes??
Cool completely before frosting.
Warm cupcakes with butter based frosting = disaster!
(In the form of melted frosting!)
The creamy, fluffy sweet frosting with the tang from cream cheese is a perfect match with the cupcakes!
Cream cheese Must be block, not the tub cream cheese which is softer as its the spreadable kind.
If you use tub, the frosting will be too soft and sloppy.
confirm its softened so it can be whipped to make it fluffy and creamy.
If youre in the US, leave it on the counter for a bit.
Butter To add richness to the frosting as well as giving it structure so it can be piped.
Salt Just a pinch brings out flavour in baked goods!
I do this because the butter needs to be creamed longer than cream cheese.
It should be creamy but still hold its shape in a peak (see video).
If its too sloppy, place in fridge for 30 minutes, then beat again.
Piping bag:Transfer into piping bag with desired piping tip.
Pipeonto cupcake, swirling it up nice and high!
This recipe makes enough to generously frost 12 cupcakes as pictured in post.
Fresh for 3 days more tender than most!
Over beating is one of the most common causes of tough cupcakes with rough crumbs.
The other benefit of extra soft Red Velvet Cupcakes is shelf life.
Cupcakes are notorious for becoming quite dry the next day.
The shelf life of these is 3 days in an airtight container.
Keep them in the fridge if its warm where you are.
