MOIST MOST DELICIOUS REDVELVET CUP CAKES WITH SIZZLING FROSTING
This is a recipe I use after experimenting with red velvet cake. I found most of the cup cakes a bit dry and I adapt it until it was super moist. It's been a hit every time I make it!
Provided by MixedFlavorOfLove
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
- For the FROSTING.
- Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. Now here is where it gets exciting Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
- It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer. Now add the mountain dew/7up and stir again. Put it in the fridge for at least 30 minute Than it will be ready decorate your delicious cup cakes. It is such a delight, you won't want to look any further for recipes.
MOIST RED VELVET CUPCAKES
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Provided by pinkspoonula
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g
EXTRA MOIST RED VELVET CAKE
I have been on a mad search for a moist Red Velvet cake. I have gone from recipe sites to recipe sites and my search continued until I decided to just create it myself, and Eureka I have found it!
Provided by The Real Cake Baker
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
- Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
- Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
- Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.
Nutrition Facts : Calories 426.4, Fat 21.1, SaturatedFat 12.5, Cholesterol 113, Sodium 387.5, Carbohydrate 54.5, Fiber 0.7, Sugar 34.7, Protein 5.7
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