SOUTHERN RED VELVET CUPCAKES
Provided by Food Network
Categories dessert
Time 1h35m
Yield 48 mini cupcakes or 24 regular-size cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
- In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
- Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
RED VELVET CUPCAKES
Steps:
- For the cupcakes:
- Preheat oven 350 degrees F.
- Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
- In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
- Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting:
- Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
- The frosting can be used right away, or stored in the refrigerator up to a week.
- Frost cooled cupcakes with the cream cheese frosting.
RED VELVET CUPCAKES
Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
- Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
EASY RED VELVET CUPCAKES OR CAKE
No one will ever guess this is made from a cake mix, cooking time is only estimated, depending on your cake mix baking directions
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Line 24 regular-size muffin tins with paper or foil liners.
- In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.
- Spoon the batter evenly between the muffin tins about two-thirds full.
- Bake according to package directions for cupcakes or cake.
- Remove from the pans immediately and cool on wire racks.
- Spread tops with cream cheese frosting.
Nutrition Facts : Calories 153.4, Fat 8.2, SaturatedFat 1.4, Cholesterol 39.6, Sodium 167.5, Carbohydrate 17.7, Fiber 0.4, Sugar 9.9, Protein 2.7
RED VELVET CUPCAKES
A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used. Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.
Provided by Lorraine of AZ
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees. Grease 12 cupcake cups or line with paper liners.
- Cream butter and sugar until fluffy.
- Add eggs and blend well.
- Make a paste of cocoa and food coloring and add to the butter mixture.
- Sift flour and salt togethr into this mixture.
- One at a time, add the following ingredients: buttermilk, vanilla, and water.
- In a small bowl, combine the vinegar and the baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
- Pour the batter into the cupcake cups. Bake for 15 to 20 minutes, until the cake springs back when touched.
- Remove from oven and let cool for about 10 minutes, then turn out of pan and onto a rack to finish cooling completely.
- Cream Cheese Frosting: Blend together the following: 1 (8-ounce) package cream cheese, softened, 1/2 cup unsalted butter, softened, 1-1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Blend until smooth.
Nutrition Facts : Calories 237.3, Fat 11.6, SaturatedFat 6.9, Cholesterol 46.7, Sodium 198.1, Carbohydrate 31.1, Fiber 0.5, Sugar 20.7, Protein 2.9
CAKE DOCTOR'S RED-LESS VELVET CUPCAKES
These little red velvet cupcakes have chocolate chips inside...a nice little surprise! I always have to leave out the red food dye
Provided by Redneck Epicurean
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 8
Steps:
- Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
- Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
- Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
- Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
- Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
- Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Nutrition Facts : Calories 205.9, Fat 11.4, SaturatedFat 4, Cholesterol 30.6, Sodium 211.1, Carbohydrate 26, Fiber 1.2, Sugar 18.4, Protein 2.2
RED VELVET CAKE (OR CUPCAKES)
Make and share this Red Velvet Cake (Or Cupcakes) recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F°.
- Butter and flour two 9-by-2-inch round cake pans or line a cupcake tray with paper liners. In a medium sized bowl, combine the flour, salt and cocoa powder. Set aside.
- In another bowl, mix together the sugar and oil until well combined. Add in the 2 eggs and beat well. Next, stir in the food colouring and the vanilla. Add in half of the flour/cocoa mixture, alternating with the yogurt, scraping the sides of the bowl with a rubber spatula as needed.
- In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Divide batter between the prepared pans (if using) or pour batter 3/4 full into the cupcake liners.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool for about 5 minutes before removing from pan, then place on wire racks to cool completely. Frost or cover in whipped cream as desired.
Nutrition Facts : Calories 369.9, Fat 23.4, SaturatedFat 2.2, Cholesterol 30.3, Sodium 298.5, Carbohydrate 37.5, Fiber 1, Sugar 20.9, Protein 3.8
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