Red Velvet Cupcakes

Red Velvet Cupcakes
153 min.
24
212kcal

Suggestions


Indulge your sweet tooth with the vibrant and delectable Red Velvet Cupcakes, a classic dessert that never fails to impress. Known for their striking red hue and subtle cocoa flavor, these cupcakes are a feast for both the eyes and the palate. Perfectly moist and tender, each bite delivers a delightful combination of rich tastes and fluffy textures, making them an ideal treat for birthdays, celebrations, or simply as a special dessert to brighten your day.

The secret to their allure lies in the balance of ingredients, particularly the creamy frosting that complements the cupcakes flawlessly. A luscious mixture of cream cheese and butter, lightly sweetened with powdered sugar, adds a tangy richness that elevates the overall experience. Plus, the artistic touch of swirled red food coloring creates an aesthetic masterpiece that can charm any gathering.

With a total preparation time of just over two and a half hours, these cupcakes not only offer a satisfying baking experience but also yield a generous batch of 24, making them perfect for sharing. Whether you’re a seasoned baker or just beginning your culinary journey, this Red Velvet Cupcake recipe will inspire and excite you. So gather your ingredients, preheat that oven, and get ready to delight your friends and family with this scrumptious dessert that embodies love and joy in every bite!

Ingredients

  • 0.5 teaspoon double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • 0.5 cup butter softened
  • tablespoons butter 
  • cup buttermilk whole
  • cups cake flour 
  • ounce cream cheese 
  • 0.3 teaspoon cream of tartar 
  • large egg whites 
  • large egg yolk 
  • 24 servings food coloring red
  • cups powdered sugar 
  • ounce food coloring red
  • 0.1 teaspoon salt 
  • 0.5 teaspoon salt 
  • 1.3 cups sugar 
  • 0.3 cup cocoa powder unsweetened
  • 0.3 teaspoon vanilla extract 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • oven
  • knife
  • blender
  • ziploc bags
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 35
  2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour, 1/2 teaspoon salt, baking soda, baking powder, and cocoa.
  4. Place 1/2 cup butter and 1 1/4 cups sugar in a large bowl; beat with a mixer at high speed until well blended.
  5. Add egg yolks, 1 at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract. Reduce mixer speed to low.
  6. Add the flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Stir in red food coloring. Using clean, dry beaters, beat 3 egg whites and 1/4 teaspoon cream of tartar at high speed until stiff peaks form. Fold one-third of egg whites into batter. Gently fold in the remaining egg whites.
  7. Line 24 muffin cups with cupcake liners; coat with baking spray. Spoon batter into cups.
  8. Bake at 350 for 23 minutes or until a wooden pick inserted into centers comes out with moist crumbs clinging. Cool in pans 10 minutes.
  9. Remove from pans; cool completely on wire racks.
  10. To prepare frosting, place 3 tablespoons butter and cream cheese in a large bowl, and beat with a mixer at medium-high speed until smooth.
  11. Add powdered sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; beat until smooth.
  12. Add red food color paste to icing; stir.
  13. Place frosting in a zip-top plastic bag; seal. Snip a 1/4-inch hole in 1 corner of bag. Pipe on top of cupcakes.
  14. Stylish Swirls. Dot the thick frosting with a few drops of red food color paste, and stir gently to give it a swirled appearance. Carefully spoon into a zip-top bag, and pipe out.

Nutrition Facts

Calories212kcal
Protein5.65%
Fat39.69%
Carbs54.66%

Properties

Glycemic Index
16.13
Glycemic Load
12.48
Inflammation Score
-2
Nutrition Score
2.6652173736821%

Flavonoids

Catechin
0.58mg
Epicatechin
1.76mg
Quercetin
0.09mg

Nutrients percent of daily need

Calories:211.81kcal
10.59%
Fat:9.55g
14.69%
Saturated Fat:5.66g
35.39%
Carbohydrates:29.59g
9.86%
Net Carbohydrates:29.01g
10.55%
Sugar:21.13g
23.48%
Cholesterol:39.87mg
13.29%
Sodium:182.29mg
7.93%
Alcohol:0.07g
100%
Alcohol %:0.14%
100%
Protein:3.06g
6.11%
Selenium:7.25µg
10.36%
Vitamin A:325.96IU
6.52%
Manganese:0.12mg
6.05%
Vitamin B2:0.08mg
4.66%
Phosphorus:44.83mg
4.48%
Calcium:32.21mg
3.22%
Copper:0.06mg
3.04%
Magnesium:9.63mg
2.41%
Fiber:0.58g
2.33%
Vitamin E:0.32mg
2.12%
Vitamin B5:0.2mg
1.97%
Folate:7.5µg
1.88%
Potassium:65.73mg
1.88%
Zinc:0.28mg
1.85%
Vitamin B12:0.11µg
1.82%
Iron:0.3mg
1.65%
Vitamin D:0.21µg
1.38%
Vitamin B1:0.02mg
1.26%
Source:My Recipes