RED VELVET CUPCAKES
These cupcakes have a subtle chocolate flavor, deep mahogany color and lavish swirl of tangy cream cheese frosting on top.
Provided by Jennifer Segal, adapted from
Categories Desserts
Time 50m
Yield 24 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line two cupcake pans with paper liners. Lightly grease the tops of the pans with butter or nonstick cooking spray (it's okay if the nonstick spray gets inside of the paper liners).
- In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk until well combined and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), mix the butter, brown sugar, food coloring and vanilla on low speed until combined (take care to mix slowly -- you don't want the red food coloring to splatter all over your kitchen). Once blended, increase the speed to medium-high and beat until aerated and pale, about 2 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Reduce the speed to low and add one-third of the flour mixture, followed by half of the buttermilk. Add another third of the flour followed by the remaining buttermilk. Finish with the final third of the flour mixture and mix until just combined. Scrape down the sides of the bowl, then spoon the batter evenly into the prepared cupcake pans, filling almost to the top of the liners. Bake for 22-25 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean. Let cool on a wire rack for about 15 minutes, then remove the cupcakes from the pans and set on a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
- When the cupcakes are cool, use a butter knife or small offset spatula to spread the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.
- Note: Most large grocery stores carry Dutch processed cocoa powder. In baked goods, it has a richer, more "chocolate-y" flavor and darker color than natural unsweetened cocoa powder. It's worth getting for this recipe, but natural unsweetened cocoa powder may be substituted if necessary; just increase the cocoa powder to ½ cup and decrease the flour to 3 cups. Keep in mind that the chocolate taste won't be quite as pronounced and your cupcakes will be a brighter red.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Note: Red (no-taste) concentrated gel icing color is made by Wilton and sold at craft stores (such as Michael's or AC Moore) in the cake decorating section. It is superior to ordinary liquid red food coloring, which can taste bitter when used in large quantities.
- Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)
Nutrition Facts : ServingSize 1 cupcake, Calories 474, Fat 23g, Carbohydrate 65g, Protein 5g, SaturatedFat 14g, Sugar 51g, Fiber 1g, Sodium 227mg, Cholesterol 85mg
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 CHOC-CHERRY CUPCAKES
Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale
Provided by Cassie Best
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.
- Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely - the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.
Nutrition Facts : Calories 331 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
MOIST RED VELVET CUPCAKES
Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.
Provided by pinkspoonula
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with 20 paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and butter until combined. Mix in food color and vanilla. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
- Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed for 10 seconds.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Chill before serving.
More about "red velvet choc cherry cupcakes recipes"
RED VELVET CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RED VELVET CUPCAKES - HOT CHOCOLATE HITS
From hotchocolatehits.com
PERFECT RED VELVET CUPCAKES (VIDEO!) - THE CRUMBY …
From thecrumbykitchen.com
RED VELVET CUPCAKES RECIPE [VIDEO] - DINNER, THEN …
From dinnerthendessert.com
SPRINKLES WILL FLY: CHERRY RED VELVET CUPCAKES - JAVACUPCAKE
From javacupcake.com
Reviews 33Estimated Reading Time 6 minsServings 2Total Time 33 mins
- In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
VALENTINE’S DAY CHERRY RED VELVET CUPCAKES - JAYS SWEET …
From jayssweetnsourlife.com
Reviews 22Estimated Reading Time 7 minsServings 20Calories 199 per serving
- Bake Cupcakes as directed, but replace the water with milk as an ingredient, bake and then set aside.
- Measure 2 cups of fresh cherries If you have already pitted cherries skip the next few steps. Wash and then place them in between two sheets of wax paper.
- Use an object like a measuring glass and then gingerly tap on the cherries. I had to be a little more gingerly than I usually am so don't be shy with how hard you tap on the cherries. Once you see the cherry juice squirt out you know you're getting somewhere with this.
CHERRY RED VELVET CUPCAKES - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
Servings 12Category Dessert
RED VELVET CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
LITERALLY. THE. BEST. RED VELVET CUPCAKES - HUNGER THIRST PLAY
From hungerthirstplay.com
RED VELVET CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
RED VELVET CHOCOLATE CUPCAKES - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
BEST RED VELVET CUPCAKES RECIPE - CHOCOLATE, VANILLA W/ A LITTLE …
From savoryexperiments.com
RED VELVET BLOODY CUPCAKES – A MONKEY ON A CUPCAKE
From amonkeyonacupcake.com
RED VELVET CUPCAKES RECIPE - A LATTE FOOD
From alattefood.com
BEST DAMN RED VELVET CUPCAKES - RECIPETEACHER
From recipeteacher.com
RED VELVET CUPCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RED VELVET CUPCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE DECADENT CHOCOLATE CHERRY CUPCAKES
From ourwabisabilife.com
RED VELVET CUPCAKES RECIPE | THE BEST RED VELVET CUPCAKES EVER
From lifeloveandsugar.com
RED VELVET CUPCAKES - HAPPY TUMMY RECIPES
From happytummyrecipes.com
MOST AMAZING RED VELVET CUPCAKES - THE STAY AT HOME CHEF
From thestayathomechef.com
RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
RED VELVET CUPCAKES RECIPE | KITCHN
From thekitchn.com
CHERRY COLA CUPCAKES WITH CREAM CHEESE FROSTING
From sweetcayenne.com
RECIPE: CREAMY RED VELVET CUPCAKES | DUNCAN HINES CANADA®
From duncanhines.ca
RED VELVET CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING
From simplyscratch.com
10 BEST RED VELVET CHOCOLATE CHIP CUPCAKES RECIPES | YUMMLY
From yummly.com
CHOCOLATE-STUFFED RED VELVET CUPCAKES - HANDLE THE HEAT
From handletheheat.com
EASY RED VELVET CUPCAKES • LOVE FROM THE OVEN
From lovefromtheoven.com
HALLOWEEN RED VELVET CUPCAKES - JO COOKS
From jocooks.com
RED VELVET CUPCAKES - HOUSE OF NASH EATS
From houseofnasheats.com
RED VELVET CUPCAKES | RECIPETIN EATS
From recipetineats.com
RED VELVET CUPCAKES RECIPE WITH CREAM CHEESE FROSTING
From anediblemosaic.com
RED VELVET CHOCOLATE CHIP CUPCAKE - MOZIS MENU
From mozismenu.com
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING - LIFE LOVE AND …
From lifeloveandsugar.com
RED VELVET CUPCAKES RECIPE : COOKING CHANNEL RECIPE | CHUCK …
From cookingchanneltv.com
RED VELVET CUPCAKES WITH BEST-EVER CREAM CHEESE FROSTING
From biggerbolderbaking.com
RED VELVET CUPCAKES - IN BLOOM BAKERY
From inbloombakery.com
EASY RED VELVET CUPCAKES RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | MOIST & FLUFFY …
From divascancook.com
BEST RED VELVET CUPCAKE RECIPE-HOW TO MAKE RED VELVET …
From delish.com
RED VELVET CUPCAKES – MODERN HONEY
From modernhoney.com
THE BEST RED VELVET CUPCAKES - SIMPLY HAPPENINGS
From simplyhappenings.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love