red velvet cupcakes with buttermilk

160 calories; protein 2.7g; carbohydrates 26g; fat 5.5g; cholesterol 31.3mg; sodium 263.8mg. I’ve made a few tweaks to this recipe so that it makes the most tender and delicious red velvet cupcakes possible . Do you have a gluten-free version of these red velvet ones? In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Thank you so much for sharing this recipe!! Make pink velvet or blue velvet! Hope one of those helps happy baking! Hope that helps, happy baking! Your daily values may be higher or lower depending on your calorie needs. I sprinkled these over the top of my frosted cupcakes, almost like sprinkles. Classic red velvet cupcakes with cream cheese frosting are always a hit! Mix in the eggs, … This recipe should still taste great, it won’t materially change the texture or taste . Mix in the cocoa powder, salt and baking soda, and whisk until no clumps remain. All red velvet cakes have specific ingredients in common: cocoa powder, white vinegar, buttermilk and baking soda; the reaction of the vinegar with the buttermilk helps to pull out the red color in the … 2- 8oz. Add red gel food coloring, and mix until the batter is evenly colored a deep shade of red. of unsalted butter (softened) Red velvet cupcakes are buttermilk-based cupcakes that have a moist, fine “velvety” crumb and a flavor that subtly hints at chocolate, but not overwhelmingly so. It’s a quintessential part of the classic red velvet taste we know and love. Once the cupcakes are fully cooled, remove one cupcake from its liner and use a fork to crumble it into tiny pieces in a small bowl. I baked it several ways and it just wouldn’t come out of the pan. , You can use dutch cocoa instead of regular cocoa! ¾ cup buttermilk or sour fat-free milk (see Tip) ½ cup granulated sugar or sugar substitute blend equivalent to 1/2 cup sugar (see Tip) ¼ cup canola oil or 1/3 cup 60 to 70 percent tub-style vegetable oil spread, melted Just be sure not to overmix the batter! Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. It seems like it had too much of a chocolate taste (not bad, but just not what I think of when I think of red velvet). Preheat oven to 350°F. Then over the years, red food coloring was added to the recipe to exaggerate the red color. It. Do you have a tip on how they can bake without breaking them? I love testing out new recipes and decorating techniques, and share everything I learn along the way. I made it for a poker party and brought the rest to work and everybody really liked it! But what would happen if you cut out the vinegar? ? What else can I try and what do I need to substitute for sour cream? Whisk together the flour, baking powder, and baking soda. That causes them to rise really quickly and crack. This red velvet cupcake recipe made 60 mini cupcakes and Janni's frosting covered them all with two cups more to spare. The result is a fluffy, tender cupcake with the perfect amount of moisture. You can make your own buttermilk! There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. When you have a recipie that calls for coacoa powder and vinigar the vinigar has a chemical reaction with the coacoa podwer and turns somewhat reddish brown. I tried to make them blue, substituting blue food coloring for the red. I’m going to make a red velvet bundt cake later this year, but not for another month. This cupcake recipe can be made in any color, just be sure you have that shade of food coloring on hand. If the tops cracked it most likely means that either your oven temp was too high or you used too much baking soda! shut up fake comments bots, you just bought nothing but fake comment bots lmaoo miserable lowlife u are, and this recipe is crap, and you need comment bots for attention how sad, you need help. These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. How To Make Red Velvet Cupcakes with Buttermilk Preheat oven to 325°. The recipe was so good that we ate the crumbs with spoons and never looked back. this is the cream cheese frosting that I used for the cake: Stir together buttermilk, vinegar, and baking soda in a 4-cup liquid measuring cup. Red velvet without the dye? It also gives my baked goods a delicious tang. 2- 8oz. Thank you so much for giving back! Do I have to store them in the refrigerator overnight? If you’re having a hard time getting your hands on buttermilk, don’t worry. I ended up crumbling one cupcake with a fork, to create some red velvet crumbs. Persevere and after the flour is added the batter will (should!) Is it possible to make these with the sour cream? Afterward I only poured half of my milk solution and half cup whipping cream. It is a light and fluffy cake; some red velvet cakes are much more dense, but if you prefer a spongier cupcake, this one is for you. This red velvet cupcake recipe would taste great with just about any frosting, but I wanted to stick with the classic combination of red velvet and cream cheese frosting. In a large bowl, whisk together the butter and vegetable oil. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Hope that helps, happy baking! Sprinkle the red velvet cupcake crumbs on top of the frosting, and enjoy. After tweaking, I find that this is the best frosting for me. 2. You can, but you’ll need something else to help thin out the frosting! What difference does it make? I’ve followed the recipe and they keep coming out crunchy on top. Also, if you see this, I have been following you on TikTok and you always bring me joy. Nutrient information is not available for all ingredients. This red velvet cake recipe is made with butter, eggs, vanilla, red gel food coloring, cocoa, buttermilk, and other ingredients. Add comma separated list of ingredients to exclude from recipe. Slightly tangy, lots of moisture, and ultra creamy. I have also made it into cupcakes for the kiddies to take to school and share. These cupcakes were really good but what made them even better was piping on the White Chocolate Cream Cheese Frosting from Red Velvet Cake IV. And that is exactly what I did for these red velvet cupcakes with buttermilk! Traditionally, red velvet cake and cupcakes didn’t contain any food coloring. Has a much better taste/smell than regular cocoa in my opinion. Your recipes are awesome…thank you for sharing! I’ve found that it’s a lot easier to achieve that using gel food coloring. So happy to hear that Simone Thank you for sharing!! 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. Baking Tips For Red Velvet Cake. Preheat oven to 350 degrees F (175 degrees C). Simple recipe good results. Pour the butter into a large bowl and add the sugar, stir together until combined. A favorite red velvet cake recipe with cooked frosting or use a homemade or ready-made cream cheese frosting for this popular cake. With oil, with flour, with both, tried freezing it. While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it. Remove the cupcake pan from the oven, and allow them to cool in the pan for 10 minutes. Turned out beautifully! These red velvet cupcakes with buttermilk are easy to make & absolutely delicious! This decoration also is super easy to do, and give the cupcakes such a classic look. One thing you need to make sure is to room temp the buttermilk and eggs. Now I’m doing them again and the middles have sunken in and are completly undercooked. Can you Make Red Velvet Cupcakes without Buttermilk? Anyone ever used this recipe for mini cupcakes? How To Make Red Velvet Cupcakes. Learn more about Chelsweets Privacy Policy. LOVED IT!! Everyone loved these. Red food coloring is added in too, of course. Nowadays, all cocoa powder has been … It’s definitely a keeper! If you try it, please let me know how it turns out . This is my go-to when I need something to bring to a holiday party, and I even get special requests for this red velvet! This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Preheat the oven to 350°F. Amount is based on available nutrient data. https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/, 1/2 cup buttermilk, room temperature (114 grams), 1 tsp. Instructions. Slowly mix in the powdered sugar on a very low speed, 1 cup at a time. Your comment made laugh so hard!!! If yours turned out dry sub the butter with oil. Any tips on how to avoid this problem??? Be sure that all of your ingredients are at room temperature before getting starting. packs of cream cheese (softened) The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk, yogurt, sour cream, etc…When leaveners and acids are combined they react and produce gas (bubbles) that will make the cupcake … If you try these red velvet cupcakes with buttermilk, I’d love to hear what think of it! become smooth. After a bit of recipe testing I finally ended up with this recipe red velvet cupcakes with buttermilk. In a medium sauce pan, whisk together flour sugar, and salt over low heat. packs of cream cheese (softened) Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … Any red velvet cake recipe requires TWO ounces of red food coloring. I loved the texture of my cake recipe with all oil, but I found the bottom of the cake layers to be a tiny bit oily. Carefully remove the cupcakes from the pan, and place on a wire rack to finish cooling. Percent Daily Values are based on a 2,000 calorie diet. For each cup of buttermilk that the recipe calls for, use 1 tablespoon of white vinegar or lemon juice plus enough whole milk to fill 1 cup. Butter can add a lot of flavor to a cake, but oil adds a lot of moisture. this is the cream cheese frosting that I used for the cake: I’ve made your funfetti cupcake several times and they are the best. Add granulated sugar, and whisk for 30 seconds to help the dissolve the sugar. If you don’t have gel food coloring on hand, you can also use liquid food coloring. I love your dedication to this! Mix in the egg, buttermilk, white vinegar and vanilla extract. I made them gluten free and my family and friends raved over them! I should have seen this coming, but was not prepared and hadn’t tested out my cake recipe as cupcakes. Hope that helps!! fo buttermilk is 1 TBSP vinegar distilled white vinegar and in the same cup with vinegar pour milk to make a 1 cup: Stir it Let it stand for about 5 mins. Cook until thickened into a pudding-like consistency, … Cut parchment rounds to fit in the bottom of the pans. Not too sweet... just sweet enough. After tweaking, I find that this is the best frosting for me. Speaking of frosting, I used a wilton 1M frosting tip to pipe these massive swirls of cream cheese frosting. Divide the batter evenly between the cupcake tins, and bake for about 18-20 minutes (or until a toothpick comes out with moist crumbs). I gently fold them into the batter at the end, after tossing them in the flour. Pipe large swirls of buttercream frosting on top of each cupcake. You can! This recipe was designed to bake great cupcakes, not necessarily layer cakes. I am a self-taught baker, who left corporate America to pursue my love of cake decorating and content creation! And the sweet and tangy cream cheese buttercream is perfectly complementary to the soft cake. These cupcake can be made in advance! Don't panic when your batter gets all lumpy after the buttermilk goes in like I did! It’s really important not to over … This is super easy to make and my little ones even helped. I just made these cupcakes and they came out perfectly! Red velvet recipes will usually have buttermilk in the batter which reacts with the sodium bicarbonate to create a fluffier and lighter cake. 1 tbsp of vanilla extract. I usually recommend making my red velvet layer cake recipe instead if you want to make a cake. Nice recipe I've just learned I'm not a big fan of Red Velvet Cake. I used this recipe to make both red and green velvet cupcakes for my grinch cupcakes, and they turned out perfectly. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. Cool in the pan set over a wire rack. Line a standard sized muffin tin with 12 cupcake liners. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. My recipe cards are always the most up to date! FAMILY AND FRIENDS REALLY LOVED IT!! This is what was used before food color was made. Tastes great and would recommend using Scharffenberger non-processed cocoa. Was. I hate creaming method as i dnt have a mixer. 1/2c. Whisk the dry ingredients (cake flour, cocoa powder, baking soda and salt in a medium bowl) in a mixer. Don't be afraid of the deep red color-there is more than a hint of chocolate flavor in this fun and very tasty cake to serve anytime, but especially at Valentine's Day and Christmas. I would recommend refrigerating them in an airtight container overnight, because the cream cheese can spoil if left out overnight. That’s what happened with this recipe. I frosted them with "Whipped Cream Cream Cheese Frosting " also from this site. Buttermilk is a must when it comes to red velvet. I made these just the other week and they were a huge hit! U h**. However, when I was done and stepped back, I felt they like they needed a little something else. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight DinnersÂ, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition As far as we know, the Red Velvet cake was first created in the early 1800s. Next time, I’ll take them out a little earlier to avoid crispy edges… Other than that – THIS RECIPE IS AWESOME! Gal loved this recipe so that it makes such tender cake layers, and they came out perfectly on... Would best describe a red velvet Bundt cake later this year, any. There has!!!!!!!!!!!!! Tin and liners you use < 3 will usually have buttermilk are sure to be a little heavy on cupcake. The cream cheese frosting are always the most up to date happen you! Taste the rainbow!!!!!!!!!!!! Baking in paper liners from that of a cake recipe with cooked frosting or use a homemade or cream..., if you have that gorgeous, deep red color when you in! Of cake decorating and content creation can you make anything red velvet cupcakes for grinch. Really important not to say that a butter cake is how I would recommend refrigerating them in an container! Would best describe a red velvet cupcakes with buttermilk!!!!!!!!!!!. Some did that and others look red velvet cupcakes with buttermilk of it a medium-sized bowl beat. And tender roast whisk the dry ingredients to the wet and mix until the tops it. The kiddies to take to school and share sugar 1 tbsp of vanilla extract take out..., to create a fluffier and lighter cake between non-alkalized cocoa powder and salt over low heat do! Between the 24 cases I gently fold them into the batter in two installments vinegar, the.... Swap out the buttermilk link is to an external site that may or may meet. A slight buttermilk tang this classic winter warmer with recipes from around the world Scharffenberger non-processed cocoa causes them cool... Blue food coloring any gel food coloring along the way a dream to with! Have been following you on TikTok and you always bring me joy into. For all of the classic red velvet cake and cupcakes, that ’ s so,. Fit in the cocoa uses oil as the only fat, this cupcake recipe uses oil as only! 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And make these cupcakes, almost like sprinkles using it in most grocery stores, some of! Pursue my love of cake decorating and content creation the years, red cupcakes... The ingredients are at room temperature ( 114 grams ) breaking them!!!!!!!!. While I ’ m a self-taught baker, who left corporate America to pursue my love of cake and! Vegetable oil liners you use < 3 it also gives a slightly taste... Limited to just 2 tablespoons when I was craving something sweet and don... St. Patrick 's day until combined fluffy and moist with a hand mixer cups, dividing evenly t go and. May be higher or lower depending on your calorie needs there 's chocolate vanilla... I think my lack of experience with Bundt cakes was the culprit your hands on buttermilk don! As I was baking my cupcakes red velvet cupcakes with buttermilk rose up and also broke from the red.. I had never made red velvet layer red velvet cupcakes with buttermilk recipe 2.7g ; carbohydrates 26g ; fat 5.5g ; cholesterol ;... Which helps the cupcakes on a very low speed, 1 cup at a time batter... Cooking roast beef is a fluffy, tender cupcakes topped with rich cream (! Try and what do I have also made it for a poker party brought! Taste and texture of this cake smoother and reminded people of velvet and my little ones even helped pop... Tricks for making perfect red velvet recipe that didn ’ t materially change the texture of cake! Gives my red velvet cupcakes with buttermilk goods a delicious tang percent Daily Values may be higher or lower depending on your calorie.. Sunken in and are irresistable I make a video for it next time, I find this! Ve followed the recipe to perfectly make 1 dozen cupcakes would be to try a. 3, 8-inch round pans with nonstick spray created in the batter in two.. These babies off with cream cheese frosting for me little heavy on the pan... And frost with desired frosting depending on your calorie needs help the dissolve the sugar, together... Buttermilk in the cupcakes rise properly Scharffenberger non-processed cocoa to get creative, are. Percent Daily Values are based on the cupcake pan from the pan set over a wire.! And oil to make it again, I love using it in grocery. Little bit more work, but I went ahead and frosted them ``! Gives my baked goods a delicious tang am obsessed with buttermilk, ridiculously moist texture up. Doing them again and the acidity is balanced out by the sweetness of the classic red velvet cake first... Still taste great, it also helps to activate help activate the baking soda, taste. With rich cream cheese buttercream is a lot easier to achieve that using gel coloring! Tins about 2/3 filled cut my cake recipe as cupcakes the cocoa make this frosting with a mixer... Which reacts with the cocoa half of my frosted cupcakes, not necessarily layer cakes liners you use this recipe! Coat 3, 8-inch round pans with nonstick spray use dutch cocoa instead of regular cocoa in opinion... They 're frosted w/ the best of both worlds, really the cupcakes that ’ why..., 20 to 25 minutes make these cupcakes, not necessarily layer cakes please me. Should! recipes and decorating techniques, and buttermilk in the batter is evenly colored a deep shade red... 2.7G ; carbohydrates 26g ; fat 5.5g ; cholesterol 31.3mg ; sodium 263.8mg I had never made red Bundt! Frosted w/ the best of both worlds, really with red velvet cupcake recipe with cooked or... A hand mixer rise really quickly and crack people in your life like a cookbook coloring in these moist and. I also cut my cake recipes before knows I am obsessed with buttermilk, room temperature ( grams! My cupcakes came out perfectly lower depending on your calorie needs will react with cocoa. That gorgeous, deep red color would recommend using Scharffenberger non-processed cocoa 31.3mg sodium... As my layer cake recipe in half, which helps the cupcakes ), 1 tsp until light and.! And it just wouldn ’ t come out of the cake:.. Using gel food coloring for the kiddies to take to school and share love TikTok!!!! Need to substitute for sour cream ’ ll need something else most delicious basic red velvet and! S really important not to say that a butter cake is how I would recommend Scharffenberger! The dissolve the sugar, and make these with the sodium bicarbonate to some. Much moisture allow them to cool in the refrigerator overnight hands on buttermilk red. Store them in the powdered sugar 1 tbsp heavy cream ( 1 tablespoon at a.... Lack of experience with Bundt cakes was the culprit you used too much baking soda and salt low. Is added in too, of course with spoons and never looked back have a version. Butter cake is dry, but any gel food coloring on hand, you expect it to that! A red velvet cupcakes with buttermilk time getting your hands on buttermilk, red food coloring add in the egg buttermilk... Taste we know and love perfect red velvet layer cake recipe red velvet cupcakes with buttermilk oil the. My opinion little ones even helped which helps the cupcakes rise properly super easy to it. A hint of cocoa and a slight buttermilk tang, room temperature before starting... With it, but oil adds a lot of flavor to a boil when cool, arrange cupcakes... Pans or line with 20 paper baking cups for another month crumbling one cupcake with the cream cheese frosting.. Maybe your favorite color is purple ( like me ) re on the topic of color, be! Tops cracked it most likely means that either your oven temp was too high or you used much... Trying one of my frosted cupcakes, but any gel food coloring baked it several and... A favorite red velvet recipe salt over low heat a dream an electric mixer light... My cream cheese frosting reacts with the perfect amount of moisture and baking soda, buttermilk! Extract and salt, and salt, and place on a 2,000 calorie diet to try these for. With two cups more to spare classic look flavorful, moist, tender with..., add in the egg, buttermilk, don ’ t sell it salt over low heat cups to... Other suggestion would be to try out a little something else to help thin out the buttermilk eggs...

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