Red Velvet Cupcakes Recipe

Photo: Uncut Recipes

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These cupcakes aren't just about their eye-catching color. Beneath that stunning red exterior lies a unique taste and texture - soft, moist, with a fine crumb and a hint of cocoa. A taste so unique that once you've had a bite, it's not easy to forget. The beautiful red color isn't just for show; it symbolizes the burst of flavor waiting to surprise your taste buds, just as vibrant as the color suggests.

Now, imagine topping this spectacular beauty with a delicate swirl of cream cheese frosting, bringing a beautiful contrast of color and a balance of flavors. This light and tangy frosting isn't merely an adornment but a companion to the cupcake that enhances its richness.

Picture a joyous occasion, maybe a family gathering or a celebration of love. It's there, the Red Velvet Cupcakes, sitting elegantly on the dessert table, inviting, promising, and waiting to be savored. That's the joy of baking - to create something that not only pleases the palate but also the heart.

JUMP TO:

INGREDIENTS:

Flour: If you're interested in adding a bit more nutritional content, you might consider a blend of all-purpose and whole-wheat flour, but keep in mind this might alter the texture a bit.

Butter: For butter, use unsalted, high-quality butter which will add a creamy and rich flavor to your cupcakes. Unsalted butter allows you to control the salt content in your recipe. If you're dairy-free, coconut oil can be a suitable alternative, but it may slightly alter the flavor of the cupcakes.

Sour Cream: A good alternative is Greek yogurt, which has a similar tang and creaminess, but make sure it's also full-fat.

Unsweetened Cocoa Powder: This provides the subtle chocolate flavor commonly associated with red velvet cupcakes. Ensure to use unsweetened cocoa powder, not hot chocolate mix or Dutch-process cocoa powder. The latter undergoes a process to neutralize its acids, and since we rely on those acids to react with baking soda, it's best to stick with the natural unsweetened.

Half-and-Half: Regarding Half-and-Half, it's not listed in your ingredients, but if it was, it's fairly simple to make at home. Half-and-half is essentially a blend of equal parts whole milk and light cream. If you don't have light cream, you can substitute it with heavy cream, but that would result in a slightly richer blend.

MAIN STEPS:

Preparing the Oven and Tray: Achieving an even temperature in your oven is important for even baking. Allowing your oven to preheat fully ensures that the environment is perfect for your cupcakes to rise. Similarly, using paper liners can affect the outer texture and color of your cupcakes. Using light-colored or white liners can yield a softer crust, while darker liners or metal trays can result in a more crisp exterior.

Creating the Butter and Sugar Base: This is where your cupcakes start to build their texture. Beating the butter and sugar together until they're fluffy ensures your cupcakes will have a delicate crumb. It's not just about combining them; it's about introducing air into the mixture which expands in the oven, resulting in a light texture.

SERVED WITH:

Starter: Bruschetta (Italy): Bruschetta is a fresh, simple, and delicious Italian appetizer that takes minutes to make, involving toasting Italian bread slices drizzled with olive oil, rubbed with garlic, then topped with diced tomatoes, fresh basil, salt, pepper, and a drizzle of balsamic reduction. The savory and tangy flavors of bruschetta could be a nice start before indulging in the sweet red velvet cupcakes.

Main Course: Coq au Vin (France): A classic French dish of chicken slow-cooked with wine, lardons (small strips or cubes of pork fat), mushrooms, and optionally garlic. Its rich, savory flavors would create a good contrast with the sweet and creamy cupcakes.

Side Dish: Caesar Salad (Mexico/United States): Originally created in Mexico by an Italian immigrant, this salad is now popular in many countries, especially the US. It typically includes romaine lettuce, croutons, parmesan cheese, and a dressing made from lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. The crisp, fresh flavors of a Caesar salad can balance out the richness of the cupcakes.

Dessert: Fresh Fruit Salad (International): A simple yet refreshing dessert composed of various kinds of fruit, a perfect complement to the rich and sweet cupcakes. Depending on the country, it can include tropical fruits, berries, or whatever fruits are in season.

Cake: New York Cheesecake (United States): This is a classic American dessert with a dense, creamy, and smooth cream cheese filling, typically on a crust made from crushed graham crackers. It's rich and tangy, providing a different kind of sweetness that pairs well with the unique cocoa-and-vanilla flavor of red velvet cupcakes.

Main Course: Smoked Salmon Bagel (United States): A classic dish of the American Jewish deli, this features a bagel (often toasted) spread with cream cheese, topped with thin slices of smoked salmon, and usually garnished with tomato, red onions, and capers. The saltiness and smokiness of the salmon, along with the savory bagel and cream cheese, make for a nice contrast with the sweet cupcakes.

Drink: Prosecco (Italy): This is a light and slightly sweet sparkling wine from Italy. Its bubbles and crispness can cut through the richness of the cupcakes, making it a delightful beverage to pair with them.

ALTERNATIVES:

Dessert: Beetroot Chocolate Cake (Australia): This is a rich, moist cake where beetroot is used to enhance the color and flavor of the chocolate. The ingredients are similar to Red Velvet cupcakes, minus the food coloring. The cream cheese frosting can be used as a perfect topping for this cake.

Dessert: Devil's Food Cupcakes (United States): These are rich, deep, dark chocolate cupcakes with a light, fluffy texture. The main difference from red velvet cupcakes is the absence of food coloring and a stronger focus on the chocolate flavor. They can be paired with the same cream cheese frosting or a fluffy marshmallow frosting.

Dessert: Black Forest Cake (Germany): This traditional German dessert is made of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. While it typically uses whipped cream, you could use cream cheese frosting for a tangier flavor contrast.

Dessert: Chocolate Beet Cupcakes (Netherlands): Similar to the Australian beetroot chocolate cake, these cupcakes incorporate beetroot for a moist texture and depth of flavor. The cocoa powder and cream cheese frosting are common elements with the red velvet cupcakes.

Dessert: Baked Chocolate Cheesecake (United States): This dessert is a blend of the creaminess of cheesecake and the richness of chocolate cake. The base is similar to a red velvet cake batter, without the food coloring but with the addition of cream cheese into the batter itself.

Dessert: Red Velvet Brownies (United States): These are a fun twist on traditional brownies and red velvet cake. They have a dense, fudgy texture and the characteristic red color and cocoa flavor of red velvet cake. You can top these with cream cheese frosting for a true red velvet experience.

Dessert: Raspberry Chocolate Cupcakes (France): These cupcakes are a delightful blend of rich chocolate and tangy raspberry flavors. They're similar to red velvet cupcakes but have raspberry puree instead of food coloring. They can also be topped with the same cream cheese frosting.

HISTORY:

While the precise origin of red velvet cake, the progenitor of the red velvet cupcake, is veiled in the mists of time, several theories abound. One popular belief is that the 'red velvet' recipe was born in the Victorian era, with the term 'velvet' referring to the cake's extraordinarily smooth texture.

However, the recipe we know and love today truly came into its own during the Great Depression in the United States. A food coloring company named Adams Extract, desperate to boost sales during tough economic times, began marketing red food coloring as an essential ingredient for a more attractive and enticing cake. This clever marketing ploy breathed vivid life into the red velvet cake, transforming it into a colorful antidote to the grey landscape of the 1930s.

Among the cherished legends of the red velvet cake, the tale of the Waldorf Astoria Cake stands out. As the story goes, a diner at New York's famed Waldorf Astoria hotel was so taken with their red velvet cake, she requested the recipe. The hotel obliged, but not without slipping a $100 charge onto her bill. In a blend of retaliation and public service, she supposedly spread the recipe far and wide.

Though it started as a morale-boosting dessert during a harsh economic downturn, the red velvet cake found its way into the cultural fabric of the American South, emerging as a beloved Christmas and Valentine’s Day tradition. The rich red hue made it a festive favorite, perfect for celebrating special occasions with a touch of elegance.

Eventually, the cake made its way from large Southern tables to charming bakery displays in the form of red velvet cupcakes. Smaller, more portable, but still retaining the luxurious texture and unique taste, these cupcakes quickly took root in the hearts (and stomachs) of dessert lovers nationwide.

Photo: Uncut Recipes

The red velvet cupcake's evolution didn't stop there. Today, it’s a global sensation, transcending borders and captivating tastebuds around the world. The signature red hue and the delicate balance of cocoa and buttermilk flavors have made it a cornerstone of both home-baking and professional patisseries. Some innovative chefs have even ventured to replace the artificial food coloring with natural alternatives like beetroot juice, giving this classic dessert a modern, healthier twist.

Its allure also extends to the digital world. With its vivid color and photogenic nature, the red velvet cupcake has become a social media star, filling feeds on Instagram and Pinterest, and inspiring countless baking vlogs on YouTube.

TIPS:

Blooming Cocoa: Similar to the concept of blooming spices, blooming cocoa in warm butter can deepen the chocolate flavor. Simply warm your butter until it's melted, then stir in your cocoa powder and let it sit for a few minutes before proceeding with the rest of your batter.

Flavor Infusions: For a unique flavor boost, consider infusing your milk with flavors like lavender, earl grey, or even rose. Warm the milk gently with your flavor additive, then strain it and let it cool before using.

Reverse Creaming Method: This method involves adding your butter to your dry ingredients and mixing until the mixture resembles fine crumbs. This coats the flour proteins in fat, reducing gluten formation and resulting in a tender, moist cake.

Roasted Beet Puree: Instead of using food coloring, make a puree of roasted beets for a natural color and subtle flavor enhancement. This can add a layer of complexity to the taste of your cupcakes.

Swiss Meringue Buttercream Frosting: Instead of a traditional cream cheese frosting, make a Swiss meringue buttercream. It's lighter, silkier, and not as sweet, which can complement the rich, chocolatey red velvet cupcakes well.

Cupcake Coring: After the cupcakes have cooled, consider coring the center and adding a surprise filling. This could be a fruit compote, chocolate ganache, or even a flavored custard.

Ingredients:

Conversions and Servings: Cups (10 Cupcakes) Cups (20 Cupcakes) Cups (30 Cupcakes) Cups (40 Cupcakes) Cups (50 Cupcakes) Cups (60 Cupcakes) Imperial (10 Cupcakes) Imperial (20 Cupcakes) Imperial (30 Cupcakes) Imperial (40 Cupcakes) Imperial (50 Cupcakes) Imperial (60 Cupcakes) Metric (10 Cupcakes) Metric (20 Cupcakes) Metric (30 Cupcakes) Metric (40 Cupcakes) Metric (50 Cupcakes) Metric (60 Cupcakes)

Directions:

01 - Preheat the oven to 175C / 350F.

02 - Prepare your cupcakes tray. Take the paper liners and place each one into the compartments of the cupcakes tray.

03 - Combine the dry ingredients. In a medium-sized or large bowl, sift together Flour, Cocoa Powder, Baking Soda, and Salt. Once they are well mixed, set aside.

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04 - Grab a second bowl and beat Sugar and Butter on medium speed until they blend into a light, creamy and fluffy Mixture. This should take about 5 minutes.

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05 - Add the Eggs one at a time into the Sugar and Butter mixture, making sure to beat well after each Egg.

06 - Once your Eggs are well mixed in, add Sour Cream, Milk, Food Color, and Vanilla. Mix everything until smooth.

07 - Now it's time to gradually add the Dry Mixture prepared in STEP 03. Beat them in on a low speed. Remember, mix until just blended, no more than that.

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08 - Now that your batter is ready, use a spoon or an ice cream scoop to distribute it into the prepared cupcake cups. Fill each cup about 2/3 full.

09 - Place your filled cupcakes tray in the preheated oven and bake until they pass the toothpick test - this is when you insert a toothpick into a cupcake and it comes out clean, without any wet batter sticking to it. This usually takes about 20 minutes.

10 - Once your cupcakes are baked, remove them from the oven. Let them cool in the tray placed on a wire rack for about 5 minutes, then after about 5 minutes, gently remove each cupcake from the tray and let them cool completely on the wire rack.

11 - While your cupcakes are cooling, you can start preparing the frosting: In a large bowl, beat together Cream Cheese, Butter, Sour Cream, and Vanilla Extract until the mixture becomes light and fluffy.

12 - Gradually add the Confectioners' Sugar into the frosting mixture, beating until smooth. This creates a sweet, creamy frosting perfect for your cupcakes.

13 - Once your cupcakes are completely cooled, you can apply the frosting. Enjoy!

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Notes:

Consistency: try to fill the cupcake cups with the same amount of batter. Using an ice cream scoop or a measuring cup can ensure this.

Baking: be careful not to overbake the cupcakes, as they can become dry. Start checking at 18 minutes.

Storage: store any leftover cupcakes in an airtight container. They can be kept at room temperature for a day or two but will stay fresh longer in the fridge (about a week). Be aware that the fridge may dry out the cupcakes slightly.

Store in Freezer: if you want to freeze the cupcakes, it's best to do so without the frosting. They can be frozen for up to 2-3 months. When ready to eat, thaw them at room temperature and then apply the frosting.

Dairy Free: if you wish to make this recipe dairy-free, replace the milk, sour cream, and butter with dairy-free alternatives. However, this could alter the taste and texture.

Coloring: if you want to avoid using food color, you can try natural alternatives such as beetroot powder, but this may change the flavor slightly.

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Written by: Uncut Recipes

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