red velvet cupcakes with buttermilk and oil

Sure, the red cake is cute and all, but the real star of the show is the frosting. Whisk together the flour, baking powder, and baking soda. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Could you use this same recipe for cake layers? Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. I just wanted to make sure you saw these awesome red velvet cupcakes … , This recipe makes about 12 cupcakes, but can vary based on the cupcake tin and liners you use <3. Can you make the frosting with a hand mixer? The result is a fluffy, tender cupcake with the perfect amount of moisture. Hope that helps, happy baking!! - Jenny Jones For the garnish pictured here, sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desired shape and decorate with red piping gel. My cream cheese buttercream is a dream to frost with. You can definitely make this frosting with a hand mixer! There’s red velvet cake, cupcakes, cheesecakes, brownies, etc. Cut parchment rounds to fit in the bottom of the pans. But what would happen if you cut out the vinegar? Red velvet cupcakes are buttermilk-based cupcakes that have a moist, fine “velvety” crumb and a flavor that subtly hints at chocolate, but not overwhelmingly so. And the sweet and tangy cream cheese buttercream is perfectly complementary to the soft cake. Hope that helps, happy baking! If you don’t have gel food coloring on hand, you can also use liquid food coloring. In another mixing bowl, stir together the eggs and oil. These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. I’m already scared of that series of recipe testing , I also just ordered a mini bundt pan, so expect lots more bundt cake recipe this year , I have a great eggless cake recipe (which is also vegan), which can be found here: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, How do I add chocolate chips to the cupcakes without them sinking. You can try it, but I don’t think they’ll bake up as well as my layer cake recipe. You can, but you’ll need something else to help thin out the frosting! Unfortunately, my cupcakes came out completely deflated!!! I’ve found that it’s a lot easier to achieve that using gel food coloring. Instructions. 1. I also cut my cake recipe in half, which allows this red velvet cupcake recipe to perfectly make 1 dozen cupcakes. It also gives my baked goods a delicious tang. ), 1 Tbsp heavy cream (or whipping cream) (15 grams). Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red. shut up fake comments bots, you just bought nothing but fake comment bots lmaoo miserable lowlife u are, and this recipe is crap, and you need comment bots for attention how sad, you need help. Buttery, fluffy red velvet cupcakes baked on top of crunchy sweet, mint flavored (or classic) Oreos and generously frosted with sweet, slightly tangy White Chocolate Cream Cheese Icing. Do I have to store them in the refrigerator overnight? I gently fold them into the batter at the end, after tossing them in the flour. It’s a quintessential part of the classic red velvet taste we know and love. Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. I used this recipe to make both red and green velvet cupcakes for my grinch cupcakes, and they turned out perfectly. It’s EVERYWHERE. Mix in the egg, buttermilk, white vinegar and vanilla extract. Please leave a rating and let me know your thoughts in the comments section. This is super easy to make and my little ones even helped. This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. You can definitely swap out the buttermilk for sour cream, 1:1! I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. It is delicious! This red velvet cupcake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of red velvet and cream cheese frosting. Not only did I bring them for each semester we completed of clinical in nursing school. ? What difference does it make? I loved the texture of my cake recipe with all oil, but I found the bottom of the cake layers to be a tiny bit oily. Or recommended modifications to make them gluten-free? Thaw overnight in the refrigerator. Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes. ; You can also freeze unfrosted cupcakes in an airtight container for up to 3 months. I baked it several ways and it just wouldn’t come out of the pan. The recipe was so good that we ate the crumbs with spoons and never looked back. If you love red velvet cupcakes, then have them… with my healthy recipe. Baking for a baby shower? In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. Store unfrosted cupcakes at room temperature, covered, for 1-2 days. Thanks soooo much for this recipe! It’s definitely a keeper! These cupcakes are super easy to make and really moist and yummy. In a third bowl, mix the food coloring and vanilla into the buttermilk and stir well. I’m a beginner and I don’t know much. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. I’m a self-taught baker as well! Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed. I’ve made a few tweaks to this recipe so that it makes the most tender and delicious red velvet cupcakes possible . Anyone who has made my cake recipes before knows I am obsessed with buttermilk. Dry nasty cupcakes. I’m a huge fan of your gluten-free cupcake recipes. Learn more about Chelsweets Privacy Policy. To store them…. This recipe was designed to bake great cupcakes, not necessarily layer cakes. I love testing out new recipes and decorating techniques, and share everything I learn along the way. While I love using it in other recipes, I think it absolutely essential in any red velvet recipe. TIA! In another mixing bowl, stir together the eggs and oil. Of course there’s all that sciencey stuff behind it, but sometimes all you need is a what, not a why. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. In a large bowl beat together the cannabis oil, buttermilk, eggs, food coloring, vinegar, and 1 teaspoon vanilla extract with an electric mixer. I’ve found that you need to use about half a bottle of liquid food coloring to get that deep red color, so be sure you have enough on hand if you go this route. You’re gonna love this: No eggs - one bowl - easy cleanup - and only one tablespoon of butter. If the frosting is too thick, add in additional cream (1 tablespoon at a time). I’ve made your other red velvet recipe that didn’t call for butter. Place softened butter in the bowl of your stand mixer with the whisk attachment and cream on low … I love your dedication to this! ? The cupcake is moist, has that cocoa flavor, and has melt-in-your-mouth cream cheese frosting. Traditionally, red velvet cake and cupcakes didn’t contain any food coloring. Set aside. Without the acidity from the vinegar, the cupcakes end up being dense and less fluffy. This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Amazing results! Made these this week as i was craving something sweet and i loved them. When you make anything red velvet, you expect it to have that gorgeous, deep red color when you bite in. To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. The history of Red Velvet tells us that original cakes used beets for the red color, or a combination of vinegar and baking soda to react with cocoa for a red color and to provide bubbles for leavening. With oil, with flour, with both, tried freezing it. 1. I seem to be known for my red velvet cupcakes. These cupcake can be made in advance! Mix the flour into the batter in two installments. My recipe cards are always the most up to date! While we’re on the topic of color, these cupcakes aren’t limited to just being red. Hope that helps, happy baking! Can I leave out the heavy whipping cream? U h**. You really cannot make these red beauties without it. Scrape down the sides and bottom of the bowl as … Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! So I decided to split the difference, and make these cupcakes with equal parts butter and oil. Add food coloring and vinegar to buttermilk. Turned out beautifully! Coat 3, 8-inch round pans with nonstick spray. I should have seen this coming, but was not prepared and hadn’t tested out my cake recipe as cupcakes. And that’s so sweet, I love TikTok!! Preheat oven to 350 degrees F (175 degree C). Your comment made laugh so hard!!! So does the vinegar. Now I’m doing them again and the middles have sunken in and are completly undercooked. , You can use dutch cocoa instead of regular cocoa! Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for … There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Mix well until the color is uniform. Sometimes I continue to make tweeks to a recipe, even after I make a video for it. The crumbs adds a great pop of color, along with some additional texture! They're frosted w/ the best cream cheese frosting, and are irresistable! I used this recipe on yesterday! Add all ingredients now to the flour mixture and blend on low (do not overbeat). I’ve made your funfetti cupcake several times and they are the best. (Ok – obviously there are other important ones, but these ingredients … Thanks so much! Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. I haven’t tried this specific recipe in a mini bundt pan yet, but I think it should work as long as you grease them well. I personally attribute it’s success to the cream cheese frosting. Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. I’d suggest measuring your baking soda super carefully next time, and hopefully that will fix it <3, Can I use dutch cocoa instead of regular cocoa? In a large bowl, mix together sugar, oil, and eggs. I cooked a few different batches so some did that and others look fine. Hey there! After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! Instructions. Preheat the oven to 350 degrees. So happy you’re trying one of my recipe! In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. I made them gluten free and my family and friends raved over them! Many recipes then and now use vegetable oil for moistness. I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! If stored unfrosted in an airtight container, they can last for: If you have extra buttercream you don't use, it can be stored in the fridge for up to 2 weeks. Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated. Do you have a tip on how they can bake without breaking them? While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. Do you have a gluten-free version of these red velvet ones? I’m going to give it another try in a few days so if you have any suggestions, I’m open and will keep you updated on the 2020 Red Velvet Bundt Annihilation Project (I’m confident giving it a hefty title will no doubt intimidate the mini Bundt cakes right out of the pan). This recipe should still taste great, it won’t materially change the texture or taste . Is it possible to make these with the sour cream? I’m going to make a red velvet bundt cake later this year, but not for another month. Hope that helps, happy baking! Also I was wondering your red velvet layer cake recipe says 1 cup of buttermilk but in your video you say a cup and a half I was just curious which one it was. Red velvet is a popular cake flavor and these red velvet cupcakes are to die for! Preheat oven to 350 degrees. I’m a self-taught baker and I can’t wait to see how this turns out. A hint of cocoa, that moist, tangy crumb from the buttermilk…it all just works. red food colouring, plain flour, white vinegar, buttermilk, cocoa powder and 21 more Red Velvet Cupcakes Just So Tasty cornstarch, salt, vanilla extract, red food coloring, unsalted butter and 12 more Add granulated … I made these just the other week and they were a huge hit! Line a standard sized muffin tin with 12 cupcake liners. Add a swirl of cream cheese icing and well, it’s pretty much the perfect cupcake. Not only is the flavor outstanding, red velvet cake’s texture is worth writing home about. I prefer americolor, but any gel food coloring will work! In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! If you try it, please let me know how it turns out . It makes such tender cake layers, and adds so much moisture! Or maybe your favorite color is purple (like me)? Your recipes are awesome…thank you for sharing! Pipe large swirls of buttercream frosting on top of each cupcake. However, the absolute best part about red velvet … Each one plays an important part in how the cupcakes … I hate creaming method as i dnt have a mixer. The key ingredients in red velvet cake are the cocoa, baking soda, vinegar, buttermilk and of course the red food coloring. Also, if you see this, I have been following you on TikTok and you always bring me joy. These were heavenly!! Stuffed Red Velvet Cupcakes with Chocolate Glaze... Preheat the oven to 350 degrees F. 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