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Red Velvet Cupcake Recipe

Looking for an easy Red Velvet Cupcake recipe? Learn how to make Red Velvet Cupcake using healthy ingredients.


Submitted by nemp

Makes 38 servings



From http://bestcupcakerecipes.blogspot.com. Best Red Velvet Cupcake Recipe Ever!

Recipe Ingredients for Red Velvet Cupcake

2 1/2 cups Wheat Flour, White, All-purpose, Enriched, Unbleached
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 oz. red food coloring
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
3/4 cup unsalted butter, room temperature
4 1/2 cups powdered sugar
3/8 cup milk
1 1/8 tsp vanilla extract

Recipe Directions for Red Velvet Cupcake

  1. Cupcakes

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

  3. 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.

  4. 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.

  5. 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!

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

  7. Enjoy!

  8. Vanilla Buttercream Icing

  9. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).

  10. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.

  11. .Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Categories

Dessert, Bake

Nutrition Facts
Serving Size 50.8g
Amount Per Serving
Calories
178
Calories from Fat
59
% Daily Value*
Total Fat
6.5g
10%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
25mg
8%
Sodium
149mg
6%
Potassium
45mg
1%
Total Carbohydrates
29.0g
10%
Dietary Fiber
0.3g
1%
Sugars
22.3g
Protein
1.6g
Vitamin A 4% Vitamin C 0%
Calcium 2% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D-
    Bad points
  • High in saturated fat
  • Very high in sugar
  • Contains alcohol
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