Cake Doctors Red Less Velvet Cupcakes Recipes

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RED VELVET CUPCAKES



Red Velvet Cupcakes image

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

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

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

THE CAKE DOCTOR'S RED VELVET CAKE



The Cake Doctor's Red Velvet Cake image

Not the Real McCoy of Red Velvets, but easy for those of us who don't have the time. As with all cake ingredients, bring your refrigerated products to room temperature.

Provided by gailanng

Categories     Dessert

Time 41m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/2 ounce) package recipe golden cake mix (plain NO butter recipe)
2 1/2 tablespoons unsweetened cocoa powder
1 1/3 cups buttermilk
1 (1 ounce) bottle red food coloring
8 tablespoons butter, melted
3 eggs, large
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1 tablespoon distilled white vinegar
1 (8 ounce) package cream cheese
1 (8 tablespoon) butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar, sifted

Steps:

  • Place rack in the center of the oven and preheat oven to 350°F Lightly grease the bottoms of three 9-inch round cake pans with shortening, then dust with flour. Shake out excess flour and set the pans aside. An easier method: place cake pan on a piece of wax paper. Trace the bottom and cut with sizzors to fit into bottom of pan. Repeat for remaining cake pans. No need to grease. I promise the cake will fall out after running a knife around the sides.
  • Place the cake mix, cocoa powder, buttermilk, food coloring, melted butter, eggs, vanilla, baking soda and vinegar in a large mixing bowl and beat with an electric mixer on low speed until ingredients are incorporated, 1 minute. Stop machine and scrape down side of bowl with rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping the side of the bowl again if needed. The batter should look well-blended. Divide batter evenly among three prepared pans, about 1 ½ cups batter per pan, smoothing the tops with rubber spatula. Place pans in the oven. If your oven is not large enough to hold three pans on center rack, place two on that rack and one in the center of the rack above.
  • Bake cake layers until they just start to pull away from the sides of the pans and the tops spring back when lightly pressed with a finger, 17 to 21 minutes. The layer on the higher rack may bake faster so test it for doneness first.
  • Transfer cake pans to wire racks and cool for 5 minutes. Run a dinner knife around the edge of each layer and give the pans a good shake to loosen cakes. Invert each layer onto a wire rack. At this point if you've used wax paper, remove the paper and discard then invert it again onto another rack so the cakes are right side up. Let the layers cool completely. Make frosting.
  • To assemble the cake, transfer one cake layer, right side up, to a serving platter. Spread the top with some of the frosting. Place a second cake layer, right side up, on top of the first and frost the top. Repeat this process with the third layer. Frost the side of the cake with a thin coat just to set the crumbs. Use the remaining frosting to go back over this and liberally frost the side, working with smooth, clean strokes. To make slicing easier, place uncovered cake in the refrigerator until frosting sets, 20 minutes.
  • Cream Cheese Frosting:.
  • Place cream cheese and room-temperature butter in a large mixing bowl and beat with an electric mixer on high speed until light and fluffy, 1 to 2 minutes. Stop machine and scrape down side of bowl with rubber spatula. Add vanilla extract and 4 cups sifted powdered sugar; beat on medium speed until well combined. Increase the mixer speed to high and beat the frosting for 1 minute longer.

CAKE DOCTOR'S RED-LESS VELVET CUPCAKES



Cake Doctor's Red-Less Velvet Cupcakes image

These little red velvet cupcakes have chocolate chips inside...a nice little surprise! I always have to leave out the red food dye

Provided by Redneck Epicurean

Categories     Dessert

Time 35m

Yield 24 cupcakes

Number Of Ingredients 8

1 (18 1/4 ounce) package plain German chocolate cake mix
1 (3 1/2 ounce) package vanilla instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
1 (1 ounce) bottle red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350°F Line 24 cupcake cups with paper liners. Set the pans aside.
  • Place the cake mix, pudding mix, sour cream, water, oil, food coloring and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat two minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips.
  • Spoon batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
  • Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Remove the cupcakes from the pans and place them on a wire rack to cool for 15 minutes before frosting.
  • Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting. When finished, place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely.
  • Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Nutrition Facts : Calories 205.9, Fat 11.4, SaturatedFat 4, Cholesterol 30.6, Sodium 211.1, Carbohydrate 26, Fiber 1.2, Sugar 18.4, Protein 2.2

RED VELVET VAMPIRE CUPCAKES



Red Velvet Vampire Cupcakes image

No, these cupcakes don't need bandages. What looks like a gory encounter with the Count himself is just raspberry jam brightened with a drop of red food coloring. And if you dare sink your own teeth into them, you'll find that more raspberry jam and chocolate await in the center.

Provided by Food Network Kitchen

Categories     dessert

Time 1h35m

Yield 12 cupcakes

Number Of Ingredients 19

1 3/4 cups cake flour (see Cook's Note)
1 cup granulated sugar
1/4 cup Dutch process cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup buttermilk
1/2 cup vegetable oil
1/2 cup sour cream
1 tablespoon red food coloring, plus a drop for the filling
2 teaspoons cider vinegar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
One 3-ounce semisweet chocolate bar
1 teaspoon coconut oil
1 cup raspberry jam
One 8-ounce package cream cheese, at room temperature
6 tablespoons unsalted butter, cubed, at room temperature
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  • Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
  • Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
  • Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
  • Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
  • Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
  • For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
  • Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.

RUSTIC RED VELVET CUPCAKES



Rustic Red Velvet Cupcakes image

Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Not too sweet and easy to make.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 1h5m

Yield 24

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla
1 teaspoon lemon juice
1 package Duncan Hines® Red Velvet Cake Mix
1 ¼ cups water
⅓ cup vegetable oil
3 large eggs
powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
  • Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
  • Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
  • Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
  • Store covered in refrigerator.
  • Garnish with powdered sugar, if desired.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 22.9 g, Cholesterol 59.3 mg, Fat 12.6 g, Fiber 0.5 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 200.5 mg, Sugar 4.9 g

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Top Asked Questions

What is the recipe for red velvet cupcake?
This red velvet cupcake recipe is made from scratch and you will love it. Line 16 muffin tins with cupcake liners. Combine the flour, baking soda, cocoa and salt together in a mixing bowl. Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
Can I use a doctored red velvet cake recipe?
BeBeNovember 5, 2017 at 3:26 pm Hi Shire, The doctored Red Velvet cake recipe can be used as is and baked in three 8 inch pans. The layers will not be as high but that is not a problem.
Do red velvet cupcakes have food coloring?
Red velvet cupcakes are similar to chocolate cake, with less cocoa and the addition of red food coloring. You can make this cake without food coloring and it will taste the same, but it won’t turn out with the signature color that red food coloring brings.
Can you use cream cheese frosting for Red Velvet Cupcakes?
After finally finding the best red velvet recipe from your red velvet cake I was even more impressed with your cupcake version! I did however use a different cream cheese frosting recipe, one that I’ve always found really reliable in the past and the results were great. Hi Jane.

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