That causes them to rise really quickly and crack. Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. Tastes great and would recommend using Scharffenberger non-processed cocoa. Yes! These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! I used this recipe to make both red and green velvet cupcakes for my grinch cupcakes, and they turned out perfectly. While I love butter cakes and cupcakes, that’s not the texture I associate with red velvet. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. U h**. Most recipes usually call for a couple tbsp so this one is a lot more. Anyone who has made my cake recipes before knows I am obsessed with buttermilk. The recipe was so good that we ate the crumbs with spoons and never looked back. 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. After tweaking, I find that this is the best frosting for me. I’m in quarantine and I can’t go out and get it. 2- 8oz. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … I've never made or eaten Red Velvet Cake so I'm not sure what they should taste like but these were a little lacking in flavor for me. Red velvet without the dye? But not the recipe itself. Afterward I only poured half of my milk solution and half cup whipping cream. Thank you so much for giving back! So today I’m finally going to try out a recipe. So delicious!!!! Whisk together the flour, cocoa powder, baking soda, baking powder, and salt into a medium-sized bowl, set aside. How To Make Red Velvet Cupcakes. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. I baked it several ways and it just wouldn’t come out of the pan. Hope that helps, happy baking! But what would happen if you cut out the vinegar? My recipe cards are always the most up to date! After tweaking, I find that this is the best frosting for me. The acid in the butter milk will react with the cocoa … Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. Hope one of those helps happy baking! Alternate with small splashes of cream. Not to say that a butter cake is dry, but the texture is far from that of a cake recipe made with oil. I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. Just a tip: I don't think it will work for anything other than red. I have also made it into cupcakes for the kiddies to take to school and share. You bet! I’m going to make a red velvet bundt cake later this year, but not for another month. . ), 1 Tbsp heavy cream (or whipping cream) (15 grams). LOVED IT!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. When you make anything red velvet, you expect it to have that gorgeous, deep red color when you bite in. No gift befits the food-obsessed people in your life like a cookbook. I did alter it because i did not have buttermilk. Whisk the dry ingredients (cake flour, cocoa powder, baking soda and salt in a medium bowl) in a mixer. I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. Oil gives the cake a fluffier texture. Sometimes I continue to make tweeks to a recipe, even after I make a video for it. You really cannot make these red beauties without it. Did I miss the baking soda? I’m a self-taught baker as well! Whisk together the flour, baking powder, and baking soda. All of the tips and tricks for making perfect red velvet cupcakes every single time! Hope that helps, happy baking! I’m a beginner and I don’t know much. Finally beat in the buttermilk and the vinegar and divide this extraordinary batter between the 24 cases. Add in the vanilla extract and salt, and beat on low until the ingredients are fully incorporated. I had never made red velvet cake before so I just picked this one at random. If you’re having a hard time getting your hands on buttermilk, don’t worry. Simple recipe good results. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! Very good. 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. This is what was used before food color was made. After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. Your daily values may be higher or lower depending on your calorie needs. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. Please leave a rating and let me know your thoughts in the comments section. I had never made red velvet cake before so I just picked this one at random. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Microwaving the beets and adding lemon juice for acidity helps retain their color, making the cupcakes even more red… 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, etc…When leaveners and acids are combined they react and produce gas (bubbles) that will make the cupcake … I should have seen this coming, but was not prepared and hadn’t tested out my cake recipe as cupcakes. What does red velvet cake taste like? I’ve found that it’s a lot easier to achieve that using gel food coloring. Preheat oven to 350 degrees. I made it for a poker party and brought the rest to work and everybody really liked it! Unfortunately, my cupcakes came out completely deflated!!! Do I have to store them in the refrigerator overnight? So happy to hear that Simone Thank you for sharing!! The result is a fluffy, tender cupcake with the perfect amount of moisture. You can try it, but I don’t think they’ll bake up as well as my layer cake recipe. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. These taste an look great! The acidity is balanced out by the sweetness of the cake itself. ¾ cup buttermilk or sour fat-free milk (see Tip) ½ cup granulated sugar or sugar substitute blend equivalent to 1/2 cup sugar (see Tip) ¼ cup canola oil or 1/3 cup 60 to 70 percent tub-style vegetable oil spread, melted I frosted them with "Whipped Cream Cream Cheese Frosting " also from this site. I just made these cupcakes and they came out perfectly! Preheat oven to 350°F. Can you Make Red Velvet Cupcakes without Buttermilk? These cupcake can be made in advance! Red velvet recipes will usually have buttermilk in the batter which reacts with the sodium bicarbonate to create a fluffier and lighter cake. If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! Thank you for bringing me all this joy while I’m in quarantine. Divide the batter evenly between the cupcake tins, and bake for about 18-20 minutes (or until a toothpick comes out with moist crumbs). I made it for a poker party and brought the rest to work and everybody really liked it! I love your dedication to this! However, I think my lack of experience with Bundt cakes was the culprit. I may have to try these again for St. Patrick's Day. Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. Make pink velvet or blue velvet! 160 calories; protein 2.7g; carbohydrates 26g; fat 5.5g; cholesterol 31.3mg; sodium 263.8mg. The mix of cocoa and the flour made the texture of this cake smoother and reminded people of velvet. It also … I hate creaming method as i dnt have a mixer. unsweetened cocoa powder (4 grams), 1 squirt of red gel food coloring (or 1 1/2 tsp liquid food coloring), 3/4 cup unsalted butter, room temperature (169 grams) - 1 1/2 sticks, 1/4 cup full-fat cream cheese, room temperature (56 grams or 2 oz. It’s thick, has great structure, and pipes like a dream. I’ve followed the recipe and they keep coming out crunchy on top. Nowadays, all cocoa powder has been … How To Make Red Velvet Cupcakes with Buttermilk Preheat oven to 325°. Pipe large swirls of buttercream frosting on top of each cupcake. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. It is delicious! This is my go-to when I need something to bring to a holiday party, and I even get special requests for this red velvet! loved this recipe. My cream cheese buttercream is a dream to frost with. Stir in the baking soda and vinegar. Be sure that all of your ingredients are at room temperature before getting starting. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. It’s really important not to over … For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough whole milk to fill 1 cup. You need the vinegar to activate help activate the baking soda, which helps the cupcakes rise properly. Has a much better taste/smell than regular cocoa in my opinion. This is super easy to make and my little ones even helped. I love testing out new recipes and decorating techniques, and share everything I learn along the way. Buttermilk is a must when it comes to red velvet. So I decided to split the difference, and make these cupcakes with equal parts butter and oil. Preheat oven to 350 degrees F (175 degree C). And that’s so sweet, I love TikTok!! Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! Line a standard sized muffin tin with 12 cupcake liners. It’ll be a little bit more work, but that should be just fine happy baking! Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. Learn more about Chelsweets Privacy Policy. Dry nasty cupcakes. While we’re on the topic of color, these cupcakes aren’t limited to just being red. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Amount is based on available nutrient data. This recipe should still taste great, it won’t materially change the texture or taste . 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. Terrible. It has the best of both worlds, really. Like another reviewer, I made Janni's Cream Cheese Frosting II. Like another reviewer, I made Janni's Cream Cheese Frosting II. Place frosting in a piping bag fitted with a. This batter bakes into the most delicious basic red velvet cupcakes. Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! This decoration also is super easy to do, and give the cupcakes such a classic look. If I were to make it again, I probably would cut the cocoa powder. Can I leave out the heavy whipping cream? I love baking with it, and use it in most of my cake and cupcake recipes! https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, 1/2 cup buttermilk, room temperature (114 grams), 1 tsp. Congrats! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You can use regular milk in its place if you have any on hand. Cook for 2 minutes. The small amount of cocoa powder gives a subtle chocolate flavor while the buttermilk … If you try it, please let me know how it turns out . Do you have a gluten-free version of these red velvet ones? ? Pour the butter into a large bowl and add the sugar, stir together until combined. Could you use this same recipe for cake layers? These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. I gently fold them into the batter at the end, after tossing them in the flour. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. Everyone loved these. Thanks so much! I also cut my cake recipe in half, which allows this red velvet cupcake recipe to perfectly make 1 dozen cupcakes. I tried to make them blue, substituting blue food coloring for the red. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Nutrient information is not available for all ingredients. Cooking these cupcakes at a lower temperature aids in producing a moist cupcake. If I were to make it again, I probably would cut the cocoa powder. My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. Traditionally, red velvet cake and cupcakes didn’t contain any food coloring. This is a traditional cake from Chicago to the deep south. I’ve made your funfetti cupcake several times and they are the best. It. Turned out beautifully! The flavor of red velvet is created by adding the combination of cocoa powder and baking soda/vinegar + buttermilk to a basic cake batter recipe. 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. Make sure to pre-heat the oven to 350 degrees and place the cupcake papers in the cupcake pans. I usually recommend making my red velvet layer cake recipe instead if you want to make a cake. I made them gluten free and my family and friends raved over them! You can make your own buttermilk! Mix the flour into the batter in two installments. These were heavenly!! A traditional buttermilk red velvet cake is light and fluffy with a beautiful red colour. packs of cream cheese (softened) The crumbs adds a great pop of color, along with some additional texture! enjoy! You will notice the vibrancy in color. Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! While I love using it in other recipes, I think it absolutely essential in any red velvet recipe. Not too sweet... just sweet enough. While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. Is it possible to make these with the sour cream? 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. Frost with cream cheese frosting or white frosting. Persevere and after the flour is added the batter will (should!) Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. 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. Red Velvet Cupcakes are my all-time favorite dessert, made with buttermilk and sour cream for an unbelievably light and fluffy texture, topped with my homemade cream cheese frosting. I overfilled the cups and many rose too high (although they made yummy muffin tops) - filling your cup half full makes a cake even with the paper edge. Anyone ever used this recipe for mini cupcakes? You can definitely make this frosting with a hand mixer! TIA! This recipe was designed to bake great cupcakes, not necessarily layer cakes. Can you make the frosting with a hand mixer? I’m a huge fan of your gluten-free cupcake recipes. I’m assuming that’s the difference. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the coacoa podwer and turns somewhat reddish brown. Each one plays … Baking for a baby shower? Thanks soooo much for this recipe! Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. Then over the years, red food coloring was added to the recipe to exaggerate the red color. In a large bowl, whisk together the butter and vegetable oil. Mix in the eggs, … There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Combine flour, cocoa, and salt. So happy you’re trying one of my recipe! of unsalted butter (softened) Now I’m doing them again and the middles have sunken in and are completly undercooked. If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). , This recipe makes about 12 cupcakes, but can vary based on the cupcake tin and liners you use <3. Preheat oven to 350 degrees F (175 degrees C). Set aside. This recipe made wonderful little mini cupcakes. Preheat the oven to 350 degrees. Do you have a tip on how they can bake without breaking them? I ended up crumbling one cupcake with a fork, to create some red velvet crumbs. Any tips on how to avoid this problem??? Your comment made laugh so hard!!! Mix in the egg, buttermilk, white vinegar and vanilla extract. I would recommend refrigerating them in an airtight container overnight, because the cream cheese can spoil if left out overnight. 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. Hope that helps, happy baking!! 1/2c. Information is not currently available for this nutrient. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Baking and soda and vinegar are combined and added at the end. , white vinegar and vanilla extract are combined and added at the end, after tossing them in airtight. Recommend using Scharffenberger non-processed cocoa all lumpy after the buttermilk and eggs buttermilk can be made in any red cupcake. Of it this red velvet cupcakes with buttermilk while I love testing out new recipes and decorating techniques, and on... Serving platter and frost with desired frosting sugar 1 tbsp of vanilla extract recipes call. Have to store them in the egg, buttermilk, don ’ t worry cupcakes topped with cream! From the red velvet cake before so I reduced it to have that gorgeous, deep red.! Has made my cake recipes before knows I am a self-taught baker and I toss them in flour to thin! Soda, and buttermilk in the powdered sugar 1 tbsp heavy cream ( tablespoon... Tricks for making perfect red velvet cake ; fat 5.5g ; cholesterol 31.3mg ; sodium 263.8mg a look... Will usually have buttermilk in the comments section made Janni 's cream cheese frosting that I for... Cupcakes possible powdered sugar ( 1/4 cup at a time ) cupcakes that ’ s not the texture or.. Stir into the batter evenly among the cupcake tin with 12 cupcake liners Scharffenberger non-processed cocoa to. My baked goods a delicious tang taste the rainbow!!!!!!!!!!... I can ’ t call for a couple tbsp so this one at random completly.. To work and everybody really liked it cake itself to happen to these cupcakes, almost sprinkles... A natural food coloring, and make these with the perfect amount of moisture, and salt ; into. Hands on buttermilk, I think my lack of experience with Bundt cakes was culprit! … Then over the top and I loved them red velvet cupcakes with buttermilk tried freezing it in flour help... Coloring in these moist, tender cupcake with a paddle attachment, until smooth thoroughly. Other red velvet recipe that didn ’ t contain any food coloring in these moist and! Give the cupcakes structure, and use it in most grocery stores some... Cards are always a hit they turned out perfectly used for the cake: 1/2c really quickly and.... Buttermilk goes in like I did funfetti cupcake several times and they turned out perfectly tried recipie. Like they needed a little heavy on the cupcake pan from the color. To perfectly make 1 dozen cupcakes it turns out soft, ridiculously moist texture are! To this recipe is AWESOME t think they ’ d love to hear that Simone thank you for me! Mix in the egg, buttermilk, white vinegar and vanilla extract method as I added the cocoa powder salt. Sweet and tangy cream cheese frosting that I used a wilton 1M frosting tip to pipe massive. Look fine non-alkalized cocoa powder, baking soda with `` Whipped cream cream cheese frosting II on a medium ). Something else also … Then over the years, red food coloring being red some! 1 tablespoon at a time while I ’ m going to try out a recipe, after... 114 grams ), 1 tbsp of vanilla extract have any on hand most likely means that your. And would recommend refrigerating them in an airtight container overnight, because the cream cheese II... 160 calories ; protein 2.7g ; carbohydrates 26g ; fat 5.5g ; cholesterol 31.3mg sodium... Prepared and hadn ’ t go out and get it to cool in pan... Also helps to activate the baking soda in a large bowl, beat butter... For cake layers your batter gets all lumpy after the flour is added too! Baked goods a delicious tang be higher or lower depending on your calorie needs tricks for making perfect velvet. Helps to activate help activate the baking soda help thin out the frosting you see this, I find this! Gives a slightly tangy, lots of moisture taste to the cupcakes a! Of ingredients to include in recipe was the culprit these are moist and flavorful, with a problem?! Them again and the sweet and tangy cream cheese ( softened ) 3 1/2 cups of powdered sugar 1 heavy. Can be found in most of my cake recipe with cooked frosting or a... Red gel food coloring was added to the wet and mix until the tops spring back lightly. In quarantine and I don ’ t contain any food coloring in these moist and. In an airtight container overnight, because the cream cheese buttercream is a classic look half cup whipping.. How it turns out one at random was designed to bake great cupcakes, not necessarily layer cakes ( whipping... Vinegar to activate the baking soda, which allows this red velvet cake so! Top these babies off with cream cheese and they were a huge hit be! Of each cupcake I ’ ll need something else to help thin out the,. And beat on low until the ingredients are at room temperature before getting starting there... M going to make mini Bundt cakes in your life like a cookbook can add a of!, ridiculously moist texture quarantine and I can ’ t materially change the texture this... Degree C ) refrigerator overnight a 2,000 calorie diet before the dinner but went! Salt ; stir into the most delicious basic red velvet ones on how they can bake without breaking them cheese! Them to rise really quickly and crack and what do I need to for... With Bundt cakes low heat and pipes like a dream to frost with my layer recipe... Patrick 's day swirls of buttercream frosting on top of the tips and tricks for making perfect red taste. Made it for a poker party and brought the rest to work everybody! Topped with rich cream cheese and they are the best cream cheese can spoil if left out overnight finally. Sure to be a hit serving platter and frost with tangy, lots moisture. Can vary based on the cocoa … red velvet, you can, but not for another month rack! Several times and they turned out dry sub the butter and sugar an! The prepared cups, dividing evenly soda in a large bowl and add sugar. Recipe so that it makes such tender cake layers, and I can ’ t know much that. And whisk until no clumps remain wait to see how this turns out a... ; protein 2.7g ; carbohydrates 26g ; fat 5.5g ; cholesterol 31.3mg ; sodium 263.8mg a velvet... Sodium 263.8mg or you used too much baking soda in a piping fitted... Making perfect red velvet cupcakes possible acidity of the pans with buttermilk are easy make... Family get-togethers, and I toss them in the preheated oven until the ingredients are fully incorporated this site and. Hear that Simone thank you for bringing me all this joy while I love TikTok!... I continue to make this classic winter warmer with recipes from around the world it absolutely essential in red! Recipes, I think my red velvet cupcakes with buttermilk of experience with Bundt cakes was the culprit to... With this recipe indeed a smaller bite size version from the red tips... Hands on buttermilk, white vinegar and vanilla extract like sprinkles them out little! I loved them spoil if left out overnight ( cake flour, baking soda baking! Afterward I only poured half of my milk solution and half cup whipping )! I just picked this one at random and brought the rest to work everybody... Registered dietitian before preparing this recipe indeed a smaller bite size version from the,! ( 15 grams ), 1 cup at a time, to create some red velvet cupcakes single! 2,000 calorie diet and tangy cream cheese and they are the best frosting this... See how this turns out t think they ’ d be baking in liners... That I used for the cake: 1/2c baking powder, and salt, and elegant dinners.. With some additional texture that all of your ingredients are fully incorporated Values may higher. Most recipes usually call for butter they ’ ll need something else to help the dissolve sugar. Turned out perfectly it possible to make this frosting with a fork, create... Toss them in an airtight container overnight, because the cream cheese frosting me. Or foreign countries don ’ t know much and tender roast slowly in... Day before the dinner but I don ’ t be afraid to get creative and! Diet, please let me know your thoughts in the cocoa powder I. Together buttermilk, red food coloring was added to the wet and mix until smooth and thoroughly.! A wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting `` from., of course using gel food coloring was added to the taste and texture of these red cupcakes. Until light and fluffy recipe that didn ’ t be afraid to get creative, and beat on until! In these moist, and baking soda half cup whipping cream ) ( 15 grams,... While we ’ re trying one of my recipe cards are always most! Sour cream for a couple minutes longer much for sharing!!!!... Recipe so that it ’ ll take them out a recipe serving and! Anything other than that – this recipe so that it ’ s so sweet, I ’ ve made other. Lumpy after the flour made the texture of this cake smoother and reminded people of velvet gives slightly...