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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Red Velvet Cupcakes Recipe

Red Velvet Cupcakes Recipe

You can decorate them with little pink and white hearts, sprinkles, or anything else your heart desires.
Red Velvet Cupcakes are rich chocolate cupcakes. They are called red velvet due to their distinctive rich red color. Originally, cocoa was used to be a lighter shade. What gave red velvet cupcakes their unique color was a chemical reaction of unprocessed cocoa with the acid in the buttermilk.

Red Velvet Cupcakes with swirl and sprinkles with vanilla frosting

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened dark cocoa powder
2 oz. red food coloring (two bottles) or 4 oz. beet juice
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Oven Temp ~ 350°
Baking Time ~
Cake Pan Type ~ 12 cup Muffin Tin
Preheat oven, line cupcake tins with paper liners.

Sift together the cake flour, baking powder and salt into a medium bowl. Set aside. In a smaller bowl, mix the food coloring and cocoa powder to form a thin paste without lumps. Set aside.

In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in vanilla and the red cocoa paste, scraping the bowl occasionally with a spatula. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then the second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small deep bowl, mix the vinegar and baking soda. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake Red Velvet Cupcakes for allotted time, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down the cupcakes are not cooked enough.

Cool the Red Velvet Cupcakes in their tins on a wire rack for 10 minutes, then remove and allow to cool completely before frosting.

Serves 12
Nutrition facts:
Serving Size 125 g
Calories 318
Calories from Fat 82
Total Fat 9.1g 14%
Saturated Fat 5.3g 27%
Cholesterol 48mg 16%
Sodium 408mg 17%
Total Carbohydrates 55.3g 18%
Dietary Fiber 1.0g 4%
Sugars 34.2g
Protein 5.2g
Vitamin A 6% • Vitamin C 0% • Calcium 5% • Iron 8%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!