, Thank you so much for this recipe…I’ve tried baking cakes but not even one of them turned okay they all have some kind of problem but thanks to you My red velvet cupcakes turned out better than the cakes I bake, I am so glad you enjoyed them so much, Sanika! . Thanks for posting this one at the perfect time! Preheat the oven to 350 degrees F. Line muffin tins with paper liners. It makes such tender cake layers, and adds so much moisture! A simple recipe for soft, sturdy, and moist red velvet cupcakes (complete with several great frosting options). I paired my red velvet cupcakes with ermine frosting (a classic choice). You can definitely make this frosting with a hand mixer! I want to make a very small cake for my little sisters birthday, so I like how this recipe is half of the cake one, could I use this cupcake recipe to make a multiple layer 6 inch cake? The crumbs adds a great pop of color, along with some additional texture! Don’t fill higher than 3/4 of the way full (this is important, I stress this same thing with my. That causes them to rise really quickly and crack. Pipe large swirls of buttercream frosting on top of each cupcake. . That’s what happened with this recipe. Fill each cupcake liner ⅔ of the way full with batter, (do not overfill or cupcakes will collapse, if you have leftover batter discard it or bake separately). I made them gluten free and my family and friends raved over them! 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. Similar to my cake recipe, but different, each is designed for a specific purpose (this is the same reason I have separate recipes for carrot cake and carrot cake cupcakes!). But then I saw this recipe and you said you tweaked the recipe to make the cake more stable. Red Velvet Cupcakes with Orange Buttercream Recipe 3 ... Red Velvet Cupcakes with Coconut Frosting, Red Velvet Cake with Buttercream Frosting, Cream Cheese Frosting for Red Velvet Cake, polenta with three scoops of cheese and sautéed shiitakes. ? Was. Store these cupcakes in an airtight container. Could I substitute the baking soda for baking powder and the butter for margarine. 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. Hope that helps, happy baking! It is delicious! Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. I’ve followed the recipe and they keep coming out crunchy on top. Line a standard sized muffin tin with 12 cupcake liners. These changes help keep the cupcakes from being quite so tender and rich and helps prevent them from clinging to their liners. I’m assuming that’s the difference. I’ve made your funfetti cupcake several times and they are the best. Add melted butter and oil and stir well, until ingredients are well-combined (the mixture will be thick). Red Velvet Sheet Cake with Classic Red Velvet Frosting Recipe ... Mini Red Velvet Cupcakes with Italian Meringue Frosting, Gluten-Free, Sugar-Free Red Velvet Cupcakes With Sugar. I haven’t seen a dish that shallow. Thank you so much, Valerie! I usually recommend making my red velvet layer cake recipe instead if you want to make a cake. So today I’m finally going to try out a recipe. Good appetite! In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. If you don’t have gel food coloring on hand, you can also use liquid food coloring. Do I have to store them in the refrigerator overnight? You’ve become one of my go-to websites for recipes. With oil, with flour, with both, tried freezing it. It also gives my baked goods a delicious tang. Whisk in COOL WHIP. However, I think my lack of experience with Bundt cakes was the culprit. Set aside. When I was baking my cupcakes they rose up and also broke from the top and I don’t know why. This recipe may be doubled or tripled for more cupcakes. Thank you for bringing me all this joy while I’m in quarantine. The margarine should work. I like to use mini chocolate chips, and I toss them in flour to help prevent them from sinking! Purple velvet cupcakes it is!! Gradually add the milk mixture and stir until all ingredients are combined and batter is smooth. While my red velvet layer cake recipe uses oil as the only fat, this cupcake recipe uses both butter and oil. I shared my favorite red velvet cake recipe earlier this year and it led to lots of questions about red velvet cupcakes. Don’t be afraid to get creative, and taste the rainbow!! Baking for a baby shower? I’m a self-taught baker as well! Place frosting in a piping bag fitted with a. Learn how to cook great Red velvet cupcakes 6 . Let’s bake together! If the frosting is too thin, add in more powdered sugar (1/4 cup at a time). I made them the day before the dinner but I went ahead and frosted them with the cream cheese buttercream. These cupcake can be made in advance! How To Make Red Velvet Cupcakes. Anyone who has made my cake recipes before knows I am obsessed with buttermilk. My other suggestion would be to try baking them at 325F, and letting them bake a couple minutes longer. They were from a ‘kit’ at michaels and we’re supposed to be used to make a smash cake for one baby . Alternate with small splashes of cream. Just be sure not to overmix the batter! My cream cheese buttercream is a dream to frost with. I honestly haven’t tried with coconut milk but I think it would work just fine. After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. It’s definitely a keeper! You can also subscribe without commenting. ), 1 Tbsp heavy cream (or whipping cream) (15 grams). These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. 1. If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! Hi, can I use buttermilk instead of making it with milk and vinegar? I am so glad you have enjoyed everything so much. I hope you love the cake! Get one of our Red velvet cupcakes 6 recipe and prepare delicious and healthy treat for your family or friends. They're frosted w/ the best cream cheese frosting, and are irresistable! A fork kind of defeats the purpose of a cupcake, doesn’t it? Recent recipes They’ll keep at room temperature for up to two days, or in the refrigerator for up to a week (keep in mind the refrigerator has a tendency to dry out cupcakes!). , Hi Ritika! , This recipe makes about 12 cupcakes, but can vary based on the cupcake tin and liners you use <3. As an Amazon Associate I earn from qualifying purchases. And that is exactly what I did for these red velvet cupcakes with buttermilk! They will be a light brown/. Combine milk, vinegar, and food coloring in a large measuring cup, stir together and set aside. I love baking with it, and use it in most of my cake and cupcake recipes! Super excited to try out your other recipes!! The PERFECT Red Velvet Cupcake recipe. However, when I was done and stepped back, I felt they like they needed a little something else. If the frosting is too thick, add in additional cream (1 tablespoon at a time). 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. I hope that helps but let me know if you have any other questions! I’m a self-taught baker and I can’t wait to see how this turns out. Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! 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). So I decided to split the difference, and make these cupcakes with equal parts butter and oil. Your email address will not be published. Hope that helps, happy baking! Thank you so much, I can’t wait to bake this over the weekend. (The canned stuff, not the beverage.) I’m so glad you overcame your fear of red velvet cake and made this recipe. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. I prefer americolor, but any gel food coloring will work! Now I’m doing them again and the middles have sunken in and are completly undercooked. Preheat the oven to 350F (175C) and line a 12 count cupcake tin with paper liners. I didn’t want that to happen to these cupcakes, especially since they’d be baking in paper liners. The color was perfect for me, all-purpose worked well (although I use cake flour mainly) for me too. I buttered muffin tins but may have not done it enough bc one broke when removing, so I got to taste test haven’t tried the actual cupcake yet but from the small piece I took, these are so moist and delicious , That’s awesome! 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? You might also notice that I wrote this recipe using whole milk and vinegar rather than buttermilk. Pipe large swirls of buttercream frosting on top of each cupcake. What difference does it make? You can also freeze for several months. You can use regular milk in its place if you have any on hand. You can, but you’ll need something else to help thin out the frosting!