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 CHEESECAKE 'BOX' CUPCAKES RECIPE BY TASTY
Here's what you need: red velvet cake mix, cream cheese, powdered sugar, vanilla extract, cream cheese frosting
Provided by Tasty
Categories Desserts
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, prepare the red velvet cake batter.
- In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
- Divide the batter evenly among a lined muffin tin, filling halfway.
- Spoon some of the cream cheese mixture onto the batter.
- Top with remaining batter, filling about ¾ of the way up.
- Bake for 20 minutes, then cool.
- Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
- Enjoy!
Nutrition Facts : Calories 457 calories, Carbohydrate 67 grams, Fat 20 grams, Fiber 1 gram, Protein 4 grams, Sugar 50 grams
CLASSIC RED VELVET CAKE RECIPE BY TASTY
This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 1h20m
Yield 8 slices
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
- In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
- In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
- In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
- Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
- While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
- Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
- Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
- Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
- Slice and serve.
- Enjoy!
- RECIPE BY: Amanda Berrill
Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams
QUICK & EASY HOMEMADE CUPCAKE RECIPE - VANILLA & RED VELVET RECIPE BY TASTY
Here's what you need: all purpose flour, baking powder, salt, unsalted butter, sugar, large eggs, pure vanilla extract, plain yogurt, red velvet cake, cocoa powder, red food coloring, tutti frutti, jujubes candy
Provided by Nusraat Raat
Categories Desserts
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- Mix dry ingredients together in a bowl. Then, add vanilla and buttermilk.
- Add eggs one at a time, beating well with each addition then scrape down the bowl.
- Scrape down the bowl as needed and beat until just combined and smooth.
- Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling ⅔ full.
- Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Nutrition Facts : Calories 255 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, Sugar 14 grams
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
VEGAN RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING RECIPE BY TASTY
Here's what you need: unsweetened almond milk, lemon juice, organic granulated sugar, refined coconut oil, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, salt, vanilla extract, apple cider vinegar, red food coloring, unsweetened applesauce, vegan butter, vegan cream cheese, powdered sugar, vanilla extract, lemon zest
Provided by Rachel Gaewski
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C).
- Grease a 12-cup muffin tin or line with paper liners.
- In a liquid measuring cup or small bowl, combine the almond milk and lemon juice, stir with a fork, and set aside for 5-8 minutes until it appears curdled.
- In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
- Add the the flour, cocoa powder, baking soda, baking powder, salt, vanilla, apple cider vinegar, red food coloring, applesauce, and almond milk mixture, and stir with a rubber spatula until well combined.
- Use an ice cream scoop to fill each muffin cup about ¾ of the way.
- Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
- Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth. Add the vegan cream cheese. Sift in half the powdered sugar and beat to combine. Sift in the rest of the powdered sugar and beat again.
- Fold in the vanilla and lemon zest with a rubber spatula until well combined.
- Scoop about 2 tablespoons of frosting onto each cupcake and smooth out with a butter knife. Use a wooden skewer and more red food coloring to decorate to your liking.
- Enjoy!
Nutrition Facts : Calories 386 calories, Carbohydrate 49 grams, Fat 19 grams, Fiber 2 grams, Protein 4 grams, Sugar 36 grams
SIMPLE VANILLA CUPCAKES
Easy and simple but can be made individual with a slight twist or a special icing. For a nice twist, can add frozen fruit just before it goes into the oven and it will burst into flavor and color.
Provided by lovefood
Categories Dessert
Time 40m
Yield 20-25 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375f or 190c; line muffin cups with papers.
- Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
- Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).
Nutrition Facts : Calories 217.3, Fat 9.4, SaturatedFat 5.6, Cholesterol 54.2, Sodium 247.3, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 4
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