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Red Velvet Chocolate Chip Cookies
March 25, 2015
Melt-in-your-mouth Pancakes
April 1, 2015

Red Velvet Cupcake

When foods were rationed during World War II, bakers used boiled beet juices to enhance the color of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other flavor extracts with the use of point-of-sale posters and tear-off recipe cards. (Source: Wikipedia)
There are many different versions of the origin of Red Velvet Cake but the truth is still a mystery. The rumored birthplace of the original recipe hovers between Waldorf Astoria Hotel in New York and Eaton’s department store bakery in Canada. I think I’m going to go with New York.

History aside, a proper Red Velvet Cupcake should be moist and soft, the flavor of cocoa is present but subtle. Cream cheese frosting should be light and fluffy and is a ‘must’ topping to complete the cake.

Some people might be concerned about the red food coloring present in the recipe. My take is, unless you ingest bottles of it by yourself daily, I wouldn’t be so freaked out as I would be with MSG.

 

Ingredients:

Cupcakes
6 tbsp (84 g) butter – soften at room temperature
¾ cup (150 g) caster sugar
1 egg
2 tbsp. cocoa powder
2 tbsp red food color
1 tsp vanilla extract
1 tsp salt
¾ cup (168 ml) whole milk
1 1/4 cup (175 g) all purpose flour – sifted
1 tsp apple cider vinegar
1 tsp baking soda

ingredients for red velvet cupcakes

ingredients for red velvet cupcakes

Vanilla Exract, Cocoa Powder, Red Velvet Emulsion. I got these ingredients from Kitchen Capers

From left to right: vanilla extract, cocoa powder, red velvet emulsion. I got these ingredients from Kitchen Capers.

Frosting
8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened at room temperature (65 to 67°F)
4 cups (455 g) icing sugar, sifted
1 tsp vanilla extract

Makes 12 cupcakes

Recipe source: Yum Sugar 

 

For the cupcakes:

Preheat oven to 180°C/350°F. Cream the butter and sugar together at medium speed until light and fluffy for approximately 3 mins.

how to make red velvet cupcake

 

Add in egg and beat at low speed until combined.

how to make red velvet cupcake

 

In a small bowl, mix together cocoa powder, vanilla extract and red food coloring.

Add to the batter and mix at a low speed.

how to make red velvet cupcake

 

Add the salt to the milk and stir well.

how to make red velvet cupcake

 

In 3 batches, add in the flour and milk to the batter. Mix at low speed until the mixture is smooth.

how to make red velvet cupcake

 

In a small saucer, mix the vinegar with baking soda and add to the batter immediately. Fold well with a spatula.

how to make red velvet cupcake

This acid reaction is responsible for the moist and fluffy texture of the cake. 🙂

Using a ice cream scoop or large spoon, scoop the batter equally into a muffin tray lined with muffin cups. Bake for 18 – 20 mins or until a skewer inserted comes out smooth. Let them cool on a cooling rack completely.

how to make red velvet cupcake

For the frosting: 

In the bowl of a stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in icing sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.

Transfer frosting into a plastic piping bag fitted with a metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.

cream cheese frosting

Refrigerate for at least an hour for the frosting to set.

best red velvet cupcake

red velvet cupcake

red velvet cupcake

 

 

Full Instructions:

For the cupcakes:

Preheat oven to 180°C/350°F. Cream the butter and sugar together at medium speed until light and fluffy for approximately 3 mins. Add in egg and beat at low speed until combined.

In a small bowl, mix together cocoa powder, vanilla extract and red food coloring. Add to the batter and mix at a low speed. Add the salt to the milk and stir well. In 3 batches, add in the flour and milk to the batter. Mix at low speed until the mixture is smooth. In a small saucer, mix the vinegar with baking soda and add to the batter immediately. Fold well with a spatula.

Using a ice cream scoop or large spoon, scoop the batter equally into a muffin tray lined with muffin cups. Bake for 18 – 20 mins or until a skewer inserted comes out smooth. Let them cool on a cooling rack completely.

For the frosting: 

In the bowl of a stand mixer fitted with a paddle attachment; beat cream cheese and butter on medium to high speed until light and fluffy. Beat in vanilla extract. On a low speed, slowly mix in icing sugar until well combined. Then beat on a high speed for at least 2 minutes to ensure a light and fluffy frosting.

Transfer frosting into a plastic piping bag fitted with a metal tip. Make sure cupcakes are completely cooled before piping the frosting on each cupcake.

 

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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