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 WITH CHOCOLATE CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
- Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
- For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners' sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
- Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING (VEGAN)
These have to be one of the BEST cupcakes I've ever made!! The chocolate extract REALLY makes it, so it's worth finding. As well as the little hint of almond. For the frosting, I've actually used a little less powdered sugar and it was plenty sweet (1 1/2-3/4 cup)
Provided by Kozmic Blues
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees and line muffin pans with liners.
- Whisk together the soy milk and vinegar and set aside to curdle.
- Sift the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl and mix.
- Add the oil, food coloring, chocolate extract, Vanilla extract and almond extract to the curdled soy milk. Whisk well to combine.
- Make well in center of dry ingredients and gently fold wet ingredients into dry, mixing until large lumps disappear.
- Do not over mix, oryour cupcakes will turn out gummy - small lumps are okay.
- Fill cupcake liners about three-quarters full as these cupcakes will rise fairly high.
- Place in hot oven and bake 18-20 minutes until done, or until toothpick inserted in cetner comes out clean.
- Cool cupcakes in the pan for five mintues, and then transfer to a cooling rack or surface to cool completely.
- For frosting:.
- Using a hand mixer, cream together margarine and cream cheese until just combined, then whip in the powdered sugar in 1/2 cup batches.
- Scrape down the sides and mix until smooth and creamy.
- Mix in the vanilla.
- Keep tightly covered and refrigerated until ready to use.
HEART-SHAPED RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
A delicous treat, even though these instructions are for boxed red velvet mix, you can make your own if you want to. You can also purchase the cream cheese frosting in most superstores. A tip that is very helpful is use alot of nonstick spray, these tend to stick to the pan, and let the cakes cool for a long time so they do not fall apart.
Provided by Livster0706
Categories Dessert
Time 3h
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
- Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired.
Nutrition Facts : Calories 455.2, Fat 44.8, SaturatedFat 9.1, Cholesterol 84.2, Sodium 90.8, Carbohydrate 11.3, Sugar 10.4, Protein 3.5
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with 20 paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and butter until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Chill before serving.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Make and share this Red Velvet Cupcakes With Cream Cheese Frosting recipe from Food.com.
Provided by IAcupcake
Categories Dessert
Time 50m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Sift the first five ingredients together. In another bowl, slowly mix together the rest of the ingredients for the cupcakes. Add the dry ingredients to the wet and mix until well combined.
- Fill paper lined muffin tins about 2/3 full. Bake for 20-22 minutes, turning the pans once at the halfway mark. Stick a toothpick in the middle of one to see if it comes out clean for doneness. Cool before frosting.
- For the frosting,.
- Mix cream cheese, butter, and vanilla until smooth. Add the sugar slowly. Mix on high until it's fluffy.
Nutrition Facts : Calories 437.8, Fat 28.4, SaturatedFat 10.5, Cholesterol 57.1, Sodium 295.1, Carbohydrate 43.8, Fiber 0.4, Sugar 33.2, Protein 3.4
RED VELVET CUPCAKES
This bright and beautiful Southern staple has a hint of chocolate flavor that's paired with a cream cheese frosting, keeping it from being too sweet. Part of red velvet cake's allure is how moist it is, owing to the vegetable oil in the batter. (Oil-based cakes are often more tender than butter-based counterparts.) You can make these into even smaller cupcakes - this recipe yields twice as many mini cupcakes - just reduce the cooking time accordingly. And if you want your cake even lighter in texture, sift the flour before you mix it in.
Provided by Millie Peartree
Categories cakes, dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Line 2 muffin pans with paper liners.
- In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whisk the oil, buttermilk, eggs, food coloring, vinegar and vanilla.
- Add the dry ingredients into the wet ingredients and mix on low speed until just combined and a smooth batter is formed. Scrape down the sides of the bowl.
- Scoop batter into muffin cups until they are about three-fourths of the way full, making sure not to overfill. Bake until a toothpick inserted in the center of the cakes comes out clean, about 18 minutes. Remove the cupcakes from the oven. Let cool completely.
- As cupcakes cool, prepare the cream cheese frosting: In a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, mix the cream cheese, confectioners' sugar and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula halfway through.
- Reduce mixer speed to low. Add the vanilla, increase the speed to high and mix briefly, scraping down the sides of the bowl as needed, until fluffy.
- Once cupcakes are cool, frost, using a pastry bag with a large tip, or an offset spatula.
VIXXXEN: RED HOT VELVET CUPCAKES WITH FIERY CINNAMON CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
- In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon. Set the bowl aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined. Add the red food coloring and vanilla extract. Continue beating until the mixture is well combined. Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
- Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.
- For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl as needed. Add the cinnamon, vanilla extract and salt. With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
- Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.
RED VELVET CUPCAKES WITH ALMOND CREAM CHEESE FROSTING
Provided by Food Network
Time 30m
Yield 24 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Line 2 muffin pans with 24 cupcake liners.
- Sift together the flour, baking soda, salt, and cocoa powder in a medium bowl.
- In the bowl of a stand mixer with a paddle attachment, mix the vegetable oil, buttermilk, sugar, eggs, food coloring, applesauce, vinegar, and vanilla on medium speed until incorporated, about 2 minutes. Turn the mixer to medium-low speed, and add the dry ingredients a little bit at a time, making sure to scrape down the sides of the bowl if necessary. Mix until just combined.
- Fill the cupcake liners 3/4 of the way full, and bake until a toothpick inserted in the center comes out clean, 20 minutes. Cool the cupcakes completely.
- Generously frost the top of each cupcake with the Almond Cream Cheese Frosting.
- In the bowl of a stand mixer with a whisk attachment, whip the butter and cream cheese on high speed until light and fluffy, about 3 minutes. Turn the mixer on medium-low, and slowly add the powdered sugar, vanilla, and almond extract. Once the ingredients are all incorporated, turn the mixer to high, and beat for 1 additional minute.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Recipe video above. What's so special about Red Velvet Cupcakes, anyway? It's the crumb. True to its name, it's "velvety" and soft, with a hint of vanilla and chocolate flavour, not to mention the striking vibrant red colour! Frosted with fluffy cream cheese frosting, this is a cupcake that likes to steal the lime light. And we happily let it!Adapted from my Red Velvet Cake recipe, a long standing reader favourite!
Provided by Nagi
Categories Cupcakes Sweet Baking
Number Of Ingredients 17
Steps:
- Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
- Sift Dry ingredients together into a bowl.
- Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
- Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
- Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
- Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
- Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth - few small lumps is ok. Do not keep beating - overworks batter = cupcakes not as soft!
- Fill pan: Divide the batter between the 12 cupcake liners - it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
- Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
- Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
- Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour - speed 6 on stand mixer, speed 9 for electric beater.
- Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
- Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
- Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy - speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
- Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes - makes enough to generously frost 12 cupcakes as pictured in post.
Nutrition Facts : Calories 392 kcal, Carbohydrate 48 g, Protein 4 g, Fat 21 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 68 mg, Sodium 93 mg, Fiber 1 g, Sugar 37 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAM CHEESE FROSTING FOR RED VELVET CAKE
Provided by Alton Brown
Time 17m
Yield about 3 cups
Number Of Ingredients 5
Steps:
- Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6.
Provided by HawaiiChef79
Categories Dessert
Time P1DT20m
Yield 48 cupcakes, 48 serving(s)
Number Of Ingredients 15
Steps:
- NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
- Cream cheese frosting:
- In a large mixing bowl, mix together butter, cream cheese and vanilla.
- Slowly add powdered sugar. Mix until smooth.
- Refrigerate until it will hold its shape.
- Red Velvet Cupcakes:.
- Preheat oven to 350 degrees.
- Line cupcake pan(s) with liners.
- In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
- Add eggs, one at a time, until well incorporated. Add oil.
- Sift together flour, cocoa powder, baking soda and salt.
- Mix together vinegar and red food coloring.
- Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
- Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
- Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
- As soon as cupcakes come out of the oven, put one cupcake in the freezer.
- Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
- Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
- ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
Nutrition Facts : Calories 828.1, Fat 50.9, SaturatedFat 30.6, Cholesterol 169.4, Sodium 331.8, Carbohydrate 87.9, Fiber 0.9, Sugar 63.3, Protein 8.2
GAME OF THRONES RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Make and share this Game of Thrones Red Velvet Cupcakes With Cream Cheese Frosting recipe from Food.com.
Provided by Jillian at Food.com
Categories Dessert
Time 45m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- For the cupcakes, mix dry ingredients together in one bowl and mix wet ingredients together in a second bowl. Pour the wet mixture into the dry and mix until combined. Fill lined cupcake tins until 2/3 full with batter.
- Bake cupcakes 15-20 minutes and cool completely.
- For the frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner's sugar. Add vanilla extract. Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off).
- Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off). Liberally pour red dye over the top of the frosted part of the cupcake.
- For the decoration, print 3 sets of Game of Thrones Sigils here: https://www.pinterest.com/pin/398005685788894620/.
- Glue half a skewer to a toothpick and add a sigil to each topper, insert into cupcake.
- Enjoy carefully! Lanister blood is hard to clean off of carpets.
Nutrition Facts : Calories 291.6, Fat 16.1, SaturatedFat 7.5, Cholesterol 46.7, Sodium 198.2, Carbohydrate 34.8, Fiber 0.4, Sugar 23.2, Protein 2.8
More about "red velvet cupcakes with cream cheese frosting food"
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | THE ...
From therecipecritic.com
4.2/5 (5)Calories 9508 per servingEstimated Reading Time 4 mins
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the [url:1]bowl of a stand mixer[/url], combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a [url:2]small bowl[/url], whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
- Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
- For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
- *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - …
From redpathsugar.com
Servings 20
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
From simplyrecipes.com
Ratings 35Calories 263 per servingCategory Dessert, Baking, Cupcake, Valentine's Day
MINI RED VELVET CUPCAKES (WITH VANILLA CREAM CHEESE ...
From deliciouslittlebites.com
Ratings 8Calories 104 per servingCategory Dessert
- Add cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment. Blend well, then gradually add the powdered sugar until fully incorporated.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - STRESS BAKING
From stressbaking.com
5/5 (1)Total Time 30 minsCategory DessertCalories 291 per serving
- In a large bowl, combine cream cheese and butter and beat on medium/high speed until smooth.
RED VELVET CUPCAKES - BEYOND FROSTING
From beyondfrosting.com
Reviews 1Calories 420 per servingCategory Cupcakes
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY ...
From halaal.recipes
5/5 (1)Category Cakes
- For the cake: Preheat oven to 180º C Whisk together flour, cocoa powder and salt Whisk together sugar and oil, till combined.
EASY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING ...
From amiablefoods.com
Category Dessert, SnackTotal Time 30 mins
- Prepare a 12 mold cupcake tray buy lining it with cupcake liners. Pre heat oven at 180°C/356°F.
- You can also do this while the cupcakes are in the oven. In another mixing bowl, Tip in softened butter and beat using a hand mixer in medium until creamy.
RED VELVET CUPCAKES WITH BEST-EVER CREAM CHEESE FROSTING
From biggerbolderbaking.com
4.8/5 (67)Servings 12Cuisine AmericanCategory Dessert
- In the bowl of a stand mixer, or in a large bowl with a handheld mixer, stir together the cake flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- In a small bowl, combine the vanilla, buttermilk, and vinegar together and then gradually whisk into the flour mixture until well combined (but take care not to overmix).
RED VELVET CUPCAKES & CREAM CHEESE FROSTING | BEST RED ...
From lifeloveandsugar.com
4.3/5 (6)Total Time 38 minsCategory DessertCalories 460 per serving
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING ...
From completelydelicious.com
5/5 (2)Calories 309 per servingCategory Dessert
- Preheat oven to 350° F. Line a cupcake pan with cupcake liners or grease with butter or cooking spray.
- Pour wet ingredients into the bowl with the dry ingredients and whisk until combined and smooth.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING » SAMANTHA ...
From samanthaseeley.com
Reviews 9Category CakeServings 3Total Time 45 mins
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | GIMME ...
From gimmesomeoven.com
5/5 (7)Estimated Reading Time 5 minsServings 24Total Time 25 mins
- To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | MOIST ...
From divascancook.com
4.1/5 (39)Category Cupcakes, Dessert, SnackCuisine American, SouthernTotal Time 38 mins
- To make the cupcakes, in a large bowl whisk together flour, cocoa powder, baking soda, salt and baking powder. Set aside.
- Mix in the egg, egg yolk, vinegar, vanilla extract, buttermilk and food coloring until well combined.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | …
From homemadefoodjunkie.com
Reviews 1Calories 289 per servingCategory Cupcake Corner
- Next you want to mix together your dry ingredients in a medium sized mixing bowl. Whisk together the flour, salt, baking soda, and cocoa powder.
- Beat the butter and sugar together until they are combined and light and fluffy. Once they are mixed together add in the eggs one at time.
- Next, add in the sour cream, milk, and food coloring (these cupcakes take a LOT of red food coloring to get the red color to overpower the brown in the cocoa powder) don't be shy when you are adding in the food coloring. I ended up adding more food coloring 3 separate times until I was satisfied with the color.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - MEALS BY ...
From mealsbymolly.com
5/5 (2)Total Time 45 minsCategory DessertCalories 478 per serving
- Add the cake flour to a medium bowl and use a sieve to sift in the cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter with the sugar until smooth and creamy. Add the room temperature eggs, one at a time, and mix until just combined after each. Add the vanilla extract, white vinegar, sour cream, and buttermilk. Mix until smooth and scrape down the sides of the bowl as needed. Don't overmix.
- Add the dry ingredients to the wet ingredients and use a whisk to mix until smooth. Mix in the red food coloring and add more, a little at a time, until you’re happy with the color.
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - HOUSE OF ...
From houseofnasheats.com
4/5 (5)Total Time 40 minsCategory CakeCalories 277 per serving
- Using a hand mixer or stand mixer, beat the butter and sugar until creamy and light. Add oil, vanilla, eggs, vinegar, and food coloring. Alternate adding flour and buttermilk.
BUTTERMILK RED VELVET CUPCAKES RECIPE | RECIPES.NET
From recipes.net
Cuisine AmericanCategory CupcakesServings 20Total Time 30 mins
- Preheat oven to 350 degrees. Line a muffin tin with paper liners and spray with cooking spray; set aside. In the [url:1]bowl of a stand mixer[/url], combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a [url:2]small bowl[/url], whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
- Fill cupcake liners 2/3 full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
- For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. I used a Wilton 1M piping tip.
- *If you do not want to pipe a large swirl onto each cupcake and prefer to spread a small layer on top instead, the amount of frosting can be cut in half.
RED VELVET CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
Category DessertCalories 253 per serving
RED VELVET CUPCAKES RECIPE ️ WONKYWONDERFUL
From wonkywonderful.com
Servings 12Total Time 35 minsCategory DessertsCalories 425 per serving
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - TABLE FOR ...
From ourtableforseven.com
5/5 (1)Calories 321 per servingCategory Cupcakes
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | PAULA …
From pauladeen.com
Servings 12Total Time 20 minsEstimated Reading Time 1 min
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - LE ...
From lecreuset.co.za
Servings 6Total Time 45 minsCategory Baking
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | LACTOSE ...
From greenvalleylactosefree.com
RED VELVET CUPCAKES - HAPPY TUMMY RECIPES
From happytummyrecipes.com
BEST RED VELVET CAKE RECIPE: THE FAMOUS RED VELVET CAKE ...
From 30seconds.com
HOW TO MAKE RED VELVET CUPCAKES WITOUTH CREAM CHEESE ...
From cupcakejones.net
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPES
From tfrecipes.com
GLUTEN-FREE RED VELVET CUPCAKES & CAKE WITH CREAM CHEESE ...
CANNABIS RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING ...
From cannabisbrowsing.com
RED VELVET CAKE - SMITTEN KITCHEN
From smittenkitchen.com
RED VELVET CUPCAKES - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
EGGLESS RED VELVET CUPCAKES | CREAM CHEESE FROSTING | RED ...
From youtube.com
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - ACELINE
From aceline.media
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love