Tuesday, 10 February 2009

Red Velvet Cupcake Recipe


photo courtesy of emmyboop

I think by far one of the most popular cupcakes are Red Velvet Cupcakes.

Red Velvet Cupcakes are by far my favorite kind of cupcake. And I will share with you the best recipe I know of.

First some background. What are "red velvet" cupc
akes?

Red Velvet Cupcakes are rich chocolate cupcakes. They are called red velvet due to their distinctive rich red color. Originally, cocoa used to be a lighter shade and what gave red velvet cupcakes their unique color was a chemical reaction of unprocessed cocoa with the acid in the buttermilk. You can still buy this type of cocoa, however now more often then not it is red food coloring that makes the cupcakes red. I prefer to use the lighter cocoa for my red velvet cupcakes because food coloring is bad for you and the less chemicals we put in our bodies, the better. One thing's for sure, if your serious about baking you should know a little bit about health and food.

Red velvet cupcakes traditionally come wit
h boiled frosting which happens to be my favorite kind of frosting. However, nowadays red velvet cupcake recipe usually calls for cream cheese frosting.

The red velvet cupcake recipe I am going to give
you will allow you the opportunity to add either cream cheese, boiled frosting, or any other white frosting you desire. With this red velvet cupcake recipe, any white frosting will do.



2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles) or 4 oz beet juice (if you use unprocessed light cocoa you can leave out the food dyes and you'll get a warm red/brown color)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins or silicone pans with cupcake liners.

2. Sift together the cake flour, baking powder, and salt into a medium bowl and set aside. In a smaller bowl, mix food coloring and cocoa powder to form a thin paste without lumps and set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda. Be careful as it will fizz so don't do it in a shallow bowl. Add vinegar mixture to the cake batter and stir well to combine. Fill cupcake cups with cake batter until they are a little under 3/4 full. I ended up with 20 cupcakes. Place muffin tins in your preheated oven. Bake for approximately 20, rotating pans halfway through. The cupcakes are done when you are able to pat the tops and the cake springs back up. If it sinks down they are not yet complete. Or you can insert a toothpick into the center of a cupcake in the center of the tin and if it comes out clean they are done!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.

6. Enjoy!


The reason why I love red velvet cupcakes so much is because of their rich and deep flavor. They aren't too sweet and they taste the way they look - like red velvet cupcakes!

There are many red velvet cupcake recipes floating around, but the one that I gave to you should really be excellent. It's the cream of the red velvet cupcake recipe crop! I promise as long as you follow the directions properly, and remember what I have taught you, your red velvet cupcakes should come out exactly as you imagine.

You could decorate them with little pink and whit hearts, sprinkles, or anything else your hearth desires.

Good luck with the red velvet cupcake recipe! I hope your red velvet cupcakes come out perfect!


108 comments:

  1. very good cupcakes!! red velvet is my all time favorite! there is a cafe in my neighborhood that makes the lightest fluffiest cupcakes ever, i'm trying to compete cuz my boyfriend raves about them. any suggestions to make light and fluffy cupcakes??

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  2. If you want the cupcakes to be a little lighter and fluffier I would suggest using a tad more baking powder. Instead of a teaspoon, make it a heaping teaspoon.
    At my very first job as a baker (baker's apprentice) the head baker's cupcakes would fall flat while mine would grow fluffy. I never told him how I did it, but a heaping spoon instead of a regular was the trick.
    Good luck!

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  3. Thanks for the recipe. I just made them and they are lovely.

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  4. HI,

    I WOULD LIKE TO TRY YOUR RED VELVET CUPCAKE RECIPE. BUT I HAVE A PROBLEM--IN MY PLACE, I COULD NOT FIND ANY BUTTERMILK. WHAT IS THE SUBSTITUTE FOR THIS?

    TNX.

    CES
    cecillelaplana@gmail.com

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  5. Buttemilk Substituite:

    http://frugalliving.about.com/od/condimentsandspices/r/Buttermilk_Sub.htm

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  6. i accidentally added two sticks of butter- still great.

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  7. Would I need to change the recipe at all if I wanted to added chocolate chips?

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  8. Can I use milk instead of butter milk?

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  9. They taste quite chocolatey and great!! Thanks for the recipe!

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  10. totally gorgeous... sooo light and fluffy too...

    although... i did make three batches, all of which fell flat, but i didnt want to add too much baking powder as i sometimes find that it can leave a bitter taste... would just adding that tad bit more of baking powder really help with the flatness?? i would say that i used more of a level tspn of baking powder as against a rounded and i got 27 cupcakes out of the recipe... but the taste and texture??? to die for!!

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  11. have you heard of icecream cone cupcakes? http://www.cakespy.com/2008/08/ice-dreams-ruminations-on-ice-cream.html

    Would red velvet cupcakes dye the cone do you think?

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  12. Wow I made these today. I haven't had a really good red velvet before now. Outstanding!

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  13. I have just made these cakes and they are beautiful - just like ones we had in New Orleans. they have been a hit with friends out here in Australia. thanks

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  14. Can you make the cupcakes the day before or should they be made on the day you are serving

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  15. What is the unprocessed cocoa? Is it raw chocolate bars?

    thank you

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  16. Loved the recipe!Taste was absolutely delicious! However in using the beet juice(using my own juicer) the color didn't come out quite as red and the taste was more like a spice cake, but the taste was outstanding. Light and airy and the cream cheese frosting was a big hit! thank you.....

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  17. you can make buttermilk by adding a tablespoon of white distilled vinegar to reg milk and letting it sit for about 10 min.

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  18. I have had a hard time finding the normal liquid food coloring... will the gel work also, with the same amount (2 oz.)

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  19. What are some unprocessed light cocoa brands? I've found organic cocoa, but no one seems to have anything saying unprocessed and light...

    Thanks!

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  20. You said if you use unprocessed cocoa, you can leave out the food coloring. How much unprocessed cocoa are you suppose to use? is unprocessed cocoa the same as the unsweetened cocoa powder?

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  21. Buttermilk substitute:

    1 Cup milk
    1 TBSP Vinegar or Lemon Juice

    Enjoy

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  22. I can't find Cake flour. Can I substitute it?

    Thank,

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  23. I just wanted to thank you for the recipe - I just made these and they came out great! I think if I make them again, I'll use a little more cocoa, because I'd like them to be just a little more chocolatey, though. I'm linking your recipe from my blog, too. Thanks!

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  24. Hi, Thank you for this great recipe!
    I too, would like to know more about the unprocessed cocoa.
    I see a lot of organic cocoa, but nothing says "light" or "unprocessed".
    Could you please recommend any brands? Also, do I use the same amount of unprocessed cocoa as you have here for the unsweetend cocoa powder?
    Thanks!!

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  25. I made red velvet cake once using pomegranate juice that I boiled down to a syrup with some sugar in lieu of food coloring. They came out a bit more purple than red, but the taste was fantastic, and totally unique. I didn't know about the unprocessed cocoa, I think I might try that next time with the pomegranate sryup to see if it comes out redder.

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  26. I made the cupcakes yesterday and I got so many compliments on them.. they were delicious!!

    Gonna try doing them again.. Excellent recipe.. do you have recipes for making cupcakes that are as soft as these?
    Thanks

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  27. outstandingly scrumptious!

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  28. Made these and they were a hit with my colleagues! They were light and moist with an interesting flavour. Its light and tangy and chocolatey all at once. I doubled the coco and had to double the food colouring just to get the bright red we all love. Might try adding white chocolate chips next time! Thanks for a great recipe! :)

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  29. I just made some today... this recipe is perfect! THANKS!

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  30. Absolutely delicious! They tasted even better the next day. Live in Australia and Red Velvet cupcakes just starting to appear, hadn't tried them before so don't know how they are supposed to taste, but your recipe is outstanding, a beautiful, moist and different flavour cake. Thank you for posting the recipe.

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  31. These cupcakes are heavenly! I made them for my husbands birthday and they were the talk of the party. I now have people calling and asking where I got the recipe. They were so soft, moist and rich. Thanks so much for the amazing recipe!

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  32. Thank you for giving the option without red food coloring! I want to find some non-processed cocoa powder and try it! I'm a sucker for things done the "real way". THANKS!!

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  33. Do you mean that if you don't use red food coloring you should use beet juice- OR if using unsweetened cocoa, then you don't need either the food coloring or beet juice? Thanks. I'm hoping to try these soon.

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  34. Hi Mary,
    Not "unsweetened" cocoa, unprocessed. And what you use depends on how red you want your cupcakes to turn out. You could use either beet juice, red food dye OR unprocessed cocoa (only one of those should do the trick). With red food dye, you'll have the redest cupcakes, with beet juice you'll have fairly red cupcakes, and with unprocessed cocoa you'll have slightly red cupcakes. Good luck!

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  35. Omg, i wanna make these cupcakes for my boyfriend for Valentines's Day! ♥
    Red Velvet is my favorite! :)

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  36. These were so yummy! Thank you:) I hope you don't mind me featuring this on my blog. I will be certain to link to your site!

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  37. I made this yesterday...it came out great. I added double the cocoa powder and made cream cheese icing for it. My friends loved it.

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  38. I just made myself some red velvets for v-day, but used another recipe. I came back online to find out why they didnt come out so red velvet, more like brown, and now I see you used 2oz. So I guess more food coloring makes the difference. Great blog! I'll be sure to stop here first next time!

    You can check out my blog its under repair now but here:
    www.m-check-it.blogspot.com

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  39. Thank you for this recipe!! I made these for Valentine's Day and they were a hit. Such a light, delicate flavor. I used a heaping tbsp of baking powder to make them even lighter as you suggested, and followed everything else exactly as written - I wouldn't change a thing!

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  40. here is a brand that is not Dutch Processed:
    Dagoba Cacao Powder

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  41. I can't wait to make these for my brother and his fiance' wedding shower!!

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  42. This is the ultimate red velvet recipe. I've tried others and been disappointed. I followed the recipe exactly (with regular cocoa and food coloring) and got fluffy, moist, delicious cupcakes. The cream cheese frosting recipe on this site is also one of the best I've encountered. These cupcakes will become my new go-to baked good!

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  43. Making these today, can't wait to see how they turn out :)

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  44. I made the cupcakes with 1 oz of food coloring instead of two, and the cupcakes still turned out really red; if you're concerned about the chemicals, 1 oz more than does the trick!

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  45. Out of at LEAST 6 or 7 different recipes I've tried for a red velvet cupcake, this is by far the best one.
    A few things I found: using a smaller amount of red or pink gel food colouring instead of liquid food colouring (just add the gel along with a smidge of water to the cocoa powder) worked really well. (I didn't have any liquid food colour for this...) It gave a natural red/brown colour that I enjoy. :)
    I also cut the recipe in half, because I was worried... ;)
    I hope you don't mind if I link to this page in my blog, and share the recipe!
    After a bad experience with Starbucks' red velvet cupcakes (stale, tasteless and nasty...maybe it was just the location?), and SO many bad recipes, this is a nice gem to have found! :)
    I wouldn't have tried so many times, but SOOOO many people keep telling me how much they love these cupcakes, so I was quite determined to find one recipe that works...
    :) Thanks for posting this!
    -Nikki

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  46. wow! amazing blog about Red Velvet Cupcakes Recipes! I really like it because I learn a lot of this topic, thanks!! Also I want to know if you have any blog about generic propecia

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  47. These were unbelievably delicious! Thank you so much. What a fabulous recipe.

    I added chocolate chips to these, just 1 bag of the standard size semi-sweet kind. The chips seemed too heavy for the batter, and most of the cupcakes ended up with all the chips at the bottom. I would recommend doing mini chocolate chips if you decide to add them.

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  48. mmmmmm... i just made these today and i was kinda scared because i have never baked with buttermilk or vinegar before. I added 2 more tbsp. of cocoa as well as 1 cup chocolate chips (i'm such a chocolate lover!). I also followed the heaping tsp, of baking powder to ensure it would be fluffy. I was impressed that the texture is so "velvet-y" and it was delicious with cream cheese frosting. Thanks for the recipe! :)

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  49. They look fantastic. What a vibrant color.

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  50. OMG!!! Finally!! It took me three different tries, 4 trips to the store and finally... finallllly this recipe is the by far the best red velvet cupcake recipe yet! Thanks for the extra fluffy tip, mine turned out perfect, rose great and finally TASTE good, not oily and fried tasting like some others.. Thank you thank you thank you!!! :D

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  51. I have been craving for these cupcakes ever since I read an article on the newspaper about these beauties!! And also, from that show DC cupcakes!!

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  52. Yummmmmmmmmmmm!!!!!!!!!!!!!!

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  53. i just made these! they are a great success, yummy and delicious and it was the first time i've baked cupcakes EVER. so it's easy and delicious!!

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  54. I have self rising cake flour, will this work with the same amount of baking powder and soda or will they "explode" lol?

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  55. I tried this recipe and simply fell in love with it. Unlike the traditional Cream Cheese Frosting(since i've made so many carrot cakes in the past with the same frosting), i went for whipped cream on the cake...it also tasted nice....
    Thanks for sharing this recipe with all...

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  56. Cupcake Corner - Lovely recipe, they tasted YUMMY!!!!

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  57. I used this recipe after searching for a WHILE for a great recipe and I LOVED THE RESULTS! I made them for my 2 year olds party and everyone loved them. Thanks so much. Will be doing the vanilla ones for my 4 year olds party!

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  58. These turned out really great.. boy what a difference from the box stuff! Everyone loved them .. thanks for the recipe!

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  59. I just made these today and they are PERFECT! I also made the cream cheese frosting from your recipe. Both were delicious. Thank you so much for sharing your recipes!

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  60. This reciepe is amazing!! I only had a mini cupcake tray so I baked it for 15 mins at 325 degrees! Still amazing!! so soft! Thank you so much!!

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  61. I just found your recipe and am eager to try it out tonight. Based on the ingredients and your thoughtful instructions, they're sure to be as delicious as they sound.

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  62. Perfect! thank you for posting this! We are LOVING them all the way in New Zealand!!!

    I used beet juice and a little red colouring! also made my own buttermilk....and they are perfect!!! Light and fluffy...but i think thats cause I always cream my butter and sugar really well at the start! and the baking powder helps ;-) by the way baking soda is the one that can leave a taste in your baking!
    Thank you once again!

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  63. I'm surprised that they didn't need eggs!

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  64. Love the recipe! I'm so glad they came out so fluffy too! I did have one concern- after frosting them, as I ate one, the top started to fall off (and the tops were much crispier than the rest of the cake). Maybe they're too fluffy and delicate? Any suggestions? Anyone? Thanks!!

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  65. Didnt turn out very red at all with just the 4oz of beet juice so you may need to do the food colouring after all... Other than that delicious flavor and rose perfectly! I made it into a cake instead of cup cakes though!

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  66. Just made them, Your receipt is great. I found several red velvet cupcake receipt online, and I choose this one. Now I'm very glad I did.
    They come out tasty, moist, and fluffy. Thanks a lot.

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  67. I love your recipe but have a question. I can't use red dye as my husband is allergic so I found raw cocoa powder at my local organic market. My cupcakes did not turn red or even reddish brown. Is unprocessed cocoa powder different than raw? I followed your direction exactly so the only thing I can think of is that the cocoa powder was not the kind you were talking about.

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  68. Red velvet cupcakes have always been my favorite but I had NO idea there was buttermilk and vinegar in them!! I am super excited to see how these guys turn out, they're in the oven now and looking good:)

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  69. these cupcakes tasted seriously amazing! however, i HAD to add a 3.4 oz packet of chocolate pudding because i asked one lady for her recipe but she only told me that she added pudding to hers. so when i added it to this mix, it obviously made the cupcakes REALLY dense..like pound cake basically..otherwise, it would have been PERFECT. could you suggest any tips to make the cake as fluffy as yours with the pudding incorporated into the mix (extra buttermilk/baking powder)? i am a die-hard chocolate person!

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  70. Hi love your concept and have gone along in a similar vein and have put a link to your site to assist readers too!
    Good Luck Cooking!

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  71. So glad I found your recipe post! other ones I found had too many mixed review ... made these on the weekend (topped with your cream cheese frosting recipe) for Vday brunch and they were a hit! thanks!

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  72. SO EXCITED to make these for tomorrow night! I'm going for a mixed "red" theme for our Valentine's Bible Study. Red Bean Sesame Balls (because my husband speaks and studies Chinese language and culture) and these Red Velvet Cupcakes.

    Thanks!

    Check me out at: www.servingfromhome.blogspot.com

    (Generally an advice kind of blog - more personal for now though.)

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  73. Made the red velvets today for my wife for Valentine's Day. They are delicious!! Used the beet juice instead of the unhealthy red food color (but admittedly missed the nice red color - the color is a deep brown with no hint of red). I used Texas sized paper cups, which made a nice large cake. I would do this again, but only fill the cups 1/2 full instead of just less than 3/4 as the recipe suggests. The large size required an additional 8+ minutes cooking time. Used the cream cheese icing but next time will try the boiled icing.

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  74. Arrgghh.. I've just made two batches of these. First one I thought I might have over filled. They exploded over the top of the cupcake paper and all over the tray, then sank in the middle.

    Second batch I filled less, they didn't overflow quite as badly, but still sank terribly once I took them out. Any ideas why??

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  75. Hi all, I have several RV cake recipe but can't wait to find out what the rave is about this paticular one. I hope it lives up to the hype. Can't wait to try it.

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  76. Absolutely fantastic recipe!! I love the fact that there isn't too much cocoa in. It makes them lighter that other chocolate cakes which I love! Thanks very much for the recipe.

    I will show my result on my blog and add a link to this post.

    Cheers from Germany ;o)

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  77. Can't wait to bake them :)

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  78. tommorrow im baking them for my mothers bday, cant wait!!!...one question 1/2 cup of unsalted butter softened, means how many sticks aprox? and softened means at room temperature right? thanks!!!!!

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  79. I made these a few weeks ago and although a lot of people liked them, there was a comment that they were slightly dry. So I tried again today, adding a small container of sour cream to the mix and they were amazing. I found out that a lot of people enjoy the extra tanginess. :D

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  80. These cupcakes are fantastic, I have baked them twice and they turned out great each time!

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  81. hi all, this recepie is great , but for those worried about the baking soda taste you should use apple cider vinegar it the best.

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  82. These are awesome and beautiful too! I was in a hurry and didn't really follow the directions, just kinda threw everything in the same bowl and they were still great. I did throw the baking soda and vinegar in last though. Doubled the recipe and got 48 cupcakes using a 1/8 cup cup to scoop the batter. I will make the again this week and follow the directions. Thank you so much for sharing I never knew what the big whoop was about red velvet until this recipe.

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  83. A buttermilk substitute is regular milk and vinegar =) look up the proportions online =)

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  84. im gonna be makeing this 4 the first time ever i hope they turnout ok

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  85. The instructions read "beat in eggs, one at a time." However, you do not list eggs in the recipe. Will you please clarify?

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  86. Hi Anonymous,
    You must have missed it, 2 eggs are listed in the recipe (5th ingredient from the bottom of the list). Good luck!

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  87. I followed the recipe to the letter but twice my cakes have come out brown. They still taste nice but I'm so disappointed. What am I doing wrong? Any help greatly appreciated, Louise x

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  88. I tried this recipe last weekend and it turned out fantastic!! It was the first time I attempted a red velvet cupcake recipe and never regretted choosing this one!! My family tasted it and they loved it! AND the cream cheese recipe complimented the cupcake very well! Thank you so much for sharing!!

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  89. Wow! that was really great.. thanks for sharing the recipe.=D

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  90. Loved the recipe! I made it for my daughter's Birthday and everyone raved about them. I did use a little more than a tsp of baking powder as mentioned in reviews. Thank you so much for your post.

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  91. Interesting... you learn something new everyday. I did not know what made red velvet cupcakes "red"- per say, but became curious as I was enjoying one for my dessert.

    Most interesting... the use of beet juice or unprocessed cocoa to give the cupcakes the color red.

    In the end a delicious treat at the end of the day! Yummy!

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  92. Thanks for sharing this simple and yummy recipe. It was my first time to bake cupcakes and I nailed it! All I had to do is to follow the steps and it turned out just perfect!

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  93. WoW! that was absolutely delicious.. thanks for sharing.

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  94. What is the substitution for cake flour? Self rising is ok?

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  95. Tip 1: Swans down is best cake flour & comes in a red box.
    Tip 2: beet juice does not provide enough color, I still had to use red food coloring as first batch came out like chocolate brown.

    Very fluffy, rich & tasty - good recipe

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  96. Anonymous, I would recommend NOT substituting anything for cake flour. As Justine said, get yourself some Swans Down. Pretty much everyone sells it and you will get much better results using cake flour rather than AP or something else that's harder.

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  97. pattie,these were delicious red velvet cup cakes r my all time favorite

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  98. Butter milk SUBSTITUTE!
    Add 1 tablespoon of lemon juice
    to 1 cup of milk let mixture
    stand 5 minutes before using

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  99. If you use apple cider, it's better. It makes them sweeter.

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  100. hey

    i really love your blog. i stumble upon this blog while looking for red velvet cupcake recipes. i found this post and found it very interesting. you not only talk about how to make the cupcake, you also talk about the history of it, which i found very insightful.

    after reading this post, i began reading your other post, and i read all you post in one sitting on the same day!!

    your blog is really interesting!!

    keep writing! (:

    XOXO, Rania

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  101. They were great!

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  102. i live in england and i had never heard of them until ariana grande as 'cat' on victorious mentioned them... i have braces so im not supposed to be eating this that are sugary or acidic but i will have to try these out at some point.... maybe in a few weeks or so when i know where to get all the ingredients and i have cake tools :) thanks... have wanted to know what the recipe was for ages!!! xx

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  103. Is it necessary to use an electric mixer?
    I'm wondering what the difference between using manual labour would have on the cupcakes...

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  104. thanks for the great recipe... they came out awesome...

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  105. I made these today. They came out very good. Tasted great as well! Definitely gonna make more of these in the future :) Thanks for the recipe!

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  106. Loved and laughed hysterically at many of these comments. Are people really that challenged that they cant follow a recipe? And whatever happened to common sense? Oh and cakes are great too!

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  107. For those who can't get buttermilk, you can make your own by adding 1 tbsp. white distilled vinegar, cider vinegar, or lemon juice to 1 c. of milk.

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