RED VELVET CUPCAKES
Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!
Provided by Sally
Categories Cupcakes
Time 2h
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
- With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. See photo at the bottom of this post for a visual. Set aside.
- Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
- Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring- until you reach your desired color. I use 2 Tablespoons. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter - and there were in 1 test batch for me - again, this is ok. They will melt inside as the cupcakes bake. Making them even more buttery.)
- Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. I used a Wilton #12 tip; I don't recommend a star tip. This frosting is a little too thin.
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:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
FESTIVE RED VELVET-PEPPERMINT CUPCAKES
You can tell how good these red velvet-peppermint cupcakes will be by a glance at the ingredients: chocolate pudding, cream cheese, powdered sugar...mmm!
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix, chopped chocolate and peppermint extract into batter before spooning into prepared muffin cups, and sprinkling batter evenly with half the crushed candies before baking. Cool.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups cream cheese frosting into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Spread cupcakes with remaining frosting. Garnish with remaining crushed candies just before serving.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 280 mg, Carbohydrate 51 g, Fiber 1 g, Sugar 38 g, Protein 3 g
More about "peppermint red velvet cupcakes recipes"
RED VELVET CUPCAKES WITH PEPPERMINT CREAM CHEESE …
From spicysouthernkitchen.com
Reviews 3Servings 24Cuisine SouthernCategory Dessert
PEPPERMINT RED VELVET CUPCAKES - A CLASSIC TWIST
From aclassictwist.com
5/5 (4)Category CupcakesCuisine AmericanTotal Time 44 mins
PEPPERMINT BARK RED VELVET CUPCAKES - SWEET RECIPEAS
From sweetrecipeas.com
RED VELVET CUPCAKES | RECIPETIN EATS
From recipetineats.com
RED VELVET PEPPERMINT CUPCAKES - INSIDE BRUCREW LIFE
From insidebrucrewlife.com
PEPPERMINT RED VELVET CUPCAKES - THE LINDSAY ANN
From lindsayannbakes.com
PEPPERMINT RED VELVET CUPCAKES - TASTY KITCHEN
From tastykitchen.com
PEPPERMINT RED VELVET CUPCAKES - TASTY KITCHEN
From tastykitchen.com
RED VELVET PEPPERMINT PATTIE COOKIES - INSIDE BRUCREW …
From insidebrucrewlife.com
RED VELVET PEPPERMINT CUPCAKES - PUMPKIN 'N SPICE
From pumpkinnspice.com
RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
RED VELVET HOLLY CUPCAKE RECIPE - FOOD FUN
From kellystilwell.com
RED VELVET PEPPERMINT CUPCAKES STORY - PUMPKIN 'N SPICE
From pumpkinnspice.com
FESTIVE RED VELVET CHRISTMAS HOLLY CUPCAKES WITH PEPPERMINT …
From artsymomma.com
RED VELVET CUPCAKES FROM SCRATCH - MY CAKE SCHOOL
From mycakeschool.com
RED VELVET CUPCAKES W/ WHITE CHOCOLATE PEPPERMINT CREAM …
From food.com
RED VELVET CUPCAKES WITH PEPPERMINT CREAM CHEESE FROSTING
From onegreenplanet.org
RED VELVET CUPCAKES WITH PEPPERMINT CREAM CHEESE FROSTING
From emilybites.com
RED VELVET CUPCAKES WITH PEPPERMINT FROSTING | PEEPS
From peepsbrand.com
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