Cake Doctors Red Less Velvet Cupcakes Recipes

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THE CAKE DOCTOR'S RED VELVET CAKE



The Cake Doctor's Red Velvet Cake image

Not the Real McCoy of Red Velvets, but easy for those of us who don't have the time. As with all cake ingredients, bring your refrigerated products to room temperature.

Provided by gailanng

Categories     Dessert

Time 41m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/2 ounce) package recipe golden cake mix (plain NO butter recipe)
2 1/2 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1 ounce) bottle red food coloring
8 tablespoons butter, melted
3 eggs, large
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar
1 (8 ounce) package cream cheese
1 (8 tablespoon) butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar, sifted

Steps:

  • Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. An easier method: place cake pan on a piece of wax paper. Trace the bottom and cut with sizzors to fit into bottom of pan. Repeat for remaining cake pans. No need to grease. I promise the cake will fall out after running a knife around the sides.
  • Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above.
  • Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
  • Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack. At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
  • To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
  • Cream Cheese Frosting:.
  • Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

CAKE DOCTOR'S RED-LESS VELVET CUPCAKES



Cake Doctor's Red-Less Velvet Cupcakes image

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

1 (18 1/4 ounce) package plain German chocolate cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 (1 ounce) bottle red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips

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

LOW CAL RED VELVET CUPCAKES



Low Cal Red Velvet Cupcakes image

Yummy and super moist, you wont miss the old high calorie ones! My son's favorite is Red Velvet Cake and Cupcakes! I little bit of work, but well worth it!

Provided by Lady in love

Categories     Dessert

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 16

3 large eggs
3/4 cup sugar
1/2 cup raw beet
1 cup flour
1/2 cup almonds
2 teaspoons baking powder
1 teaspoon red food coloring
2 teaspoons cocoa powder
1/3 cup buttermilk
1/4 teaspoon salt
1 1/2 cups confectioners' sugar
4 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 medium egg white
1 pinch salt

Steps:

  • Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners.
  • In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt.
  • Using a mixer, beat on med-high for about 5min, untill pale and doubled in size.
  • Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients.
  • Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed.
  • Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking.
  • Bake for 30min. While cupcakes are cooking, make the icing.
  • Prepare a double boiler.
  • Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm.
  • Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min.
  • The icing mixture is ready to use when it has formed stiff peaks.
  • Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.

Nutrition Facts : Calories 207.2, Fat 4.5, SaturatedFat 0.7, Cholesterol 53.1, Sodium 175.5, Carbohydrate 38, Fiber 1.2, Sugar 28.4, Protein 4.6

RED VELVET CUPCAKES



Red Velvet Cupcakes image

Make and share this Red Velvet Cupcakes recipe from Food.com.

Provided by Chuck Hughes

Categories     Dessert

Time 1h20m

Yield 24 cupcakes

Number Of Ingredients 15

1 1/2 cups sugar
2 eggs
1 1/2 cups canola oil
1 cup plain yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups flour
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
2 cups mascarpone
1 cup icing sugar, sifted (confectioners')
1/2 cup 35-percent whipping cream
1 lemon, zest of

Steps:

  • For the cake:.
  • Preheat the oven to 350 degrees F.
  • In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
  • For the icing:.
  • In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.

Nutrition Facts : Calories 249.2, Fat 14.5, SaturatedFat 1.4, Cholesterol 16.8, Sodium 160.4, Carbohydrate 28.1, Fiber 0.4, Sugar 17.9, Protein 2.3

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