RED VELVET TRIPLE-STACKED CUPCAKES
A new take on a classic cupcake. Three layers of red velvet stacked with spoonfuls of fluffy frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Refrigerate uncovered 1 hour.
- In large bowl, beat marshmallow creme, butter and 3 teaspoons of the milk with electric mixer on high speed until fluffy. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk until smooth and spreadable.
- To assemble, remove paper baking cups, and cut cupcakes in half horizontally. Set aside 16 cupcake tops. Pipe about 1 tablespoon frosting onto cut side of 16 cupcake bottoms; top each with another cupcake top or bottom. Pipe about 1 tablespoon frosting on each cupcake. Top with reserved cupcake tops. Pipe frosting on cupcake tops. Decorate with sprinkles, if desired. Store in refrigerator until serving.
Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 70 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 39 g, TransFat 1/2 g
RED VELVET CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
RED VELVET CUPCAKES
Bake a batch of red velvet cupcakes as a treat. With chocolate sponge and a cream cheese topping, they're perfect for elevenses served with a cuppa
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Serves 12
Number Of Ingredients 14
Steps:
- Line a cupcake tin with 12 cupcake cases and set aside. Heat oven to 180C/160C fan/gas 4. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine.
- Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Gradually mix the wet ingredients into the dried. Once combined, mix in the red food colouring until you have a deep red mix - the colour may vary depending on what brand you use.
- Divide the batter between the cupcake cases and bake for 15 mins, or until a skewer inserted into the centre of a cake comes out clean.
- While the cakes are cooling, make the icing. Beat together the butter and icing sugar using an electric whisk or by hand until pale and fluffy, about 3 mins, then beat in the cream cheese for a further 1-2 mins until well combined.
- Once the cakes are cool, use a piping bag fitted with a star nozzle to cover the cakes with the cream cheese icing, or dollop the icing on top using a spoon.
Nutrition Facts : Calories 339 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.59 milligram of sodium
RUSTIC RED VELVET CUPCAKES
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
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
RED VELVET CUPCAKES WITH CREAM CHEESE FILLING AND FROSTING
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, water, oil, eggs, cocoa and food color on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake and cool completely as directed on box for cupcakes.
- In large bowl, beat cream cheese, butter and vanilla with electric mixer on high speed until fluffy. Gradually add powdered sugar, beating until smooth. Beat in 1 tablespoon of the milk. Add additional milk, 1 teaspoon at a time, until frosting is piping consistency.
- Fit round tip (opening about 1/8 to 1/4 inch in diameter) in decorating bag. Spoon about 1 1/4 cups frosting into bag. Insert tip in center of 1 cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top. Repeat with remaining cupcakes.
- Fit round tip (opening about 1/2 inch in diameter) into decorating bag. Spoon remaining frosting into bag; generously pipe frosting in circular motion on top of each cupcake, leaving 1/4-inch border around edge. Top with colored sugar. Store loosely covered in refrigerator.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 90 mg, Sugar 45 g, TransFat 0 g
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 CUPCAKES
Provided by Clare Crespo
Categories Cake Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes approximately 14-18 cupcakes
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
- 2. Cream butter and sugar until fluffy.
- 3. Add eggs and blend well.
- 4. Make a paste of cocoa and food coloring and add to the butter mixture.
- 5. Sift flour and salt together into this mixture.
- 6. One at a time, add the following ingredients: buttermilk, vanilla, and water.
- 7. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
- 8. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
- 9. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
RED VELVET CUPCAKES
With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
- With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
- 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 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 20 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.
More about "red velvet triple stacked cupcakes recipes"
RED VELVET CUPCAKES - RECIPETIN EATS
From recipetineats.com
RED VELVET CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RED VELVET CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
RED VELVET CUPCAKES - BAKE WITH STORK UK
From bakewithstork.com
RED VELVET CUPCAKES RECIPE [VIDEO] - DINNER, THEN …
From dinnerthendessert.com
BEST DAMN RED VELVET CUPCAKES - RECIPE TEACHER
From recipeteacher.com
RED VELVET CUPCAKES PLUS 10 RED VELVET RECIPES WITH A …
From foodiecrush.com
THE BEST RED VELVET CUPCAKE RECIPE - EATING ON A DIME
From eatingonadime.com
BETTY CROCKER RED VELVET CUPCAKE RECIPE - DEPORECIPE.CO
From deporecipe.co
LITERALLY. THE. BEST. RED VELVET CUPCAKES - HUNGER THIRST PLAY
From hungerthirstplay.com
RED VELVET CUPCAKES - EATS DELIGHTFUL
From eatsdelightful.com
RED VELVET TRIPLE-STACKED CUPCAKES - AMERICAN RECIPES
From fooddiez.com
RED VELVET CUPCAKES RECIPE | KITCHN
From thekitchn.com
RED VELVET TRIPLE-STACKED CUPCAKES | RECIPE | CHOCOLATE CAKE MIX ...
From pinterest.com
RED VELVET TRIPLE-STACKED CUPCAKES | DESSERTS, FOOD, CUPCAKE …
From pinterest.com
RED VELVET CUPCAKES | RICARDO
From ricardocuisine.com
RED VELVET CUPCAKES - SIMPLY BAKINGS
From simplybakings.com
MOST AMAZING RED VELVET CUPCAKES - THE STAY AT HOME CHEF
From thestayathomechef.com
RED VELVET CUPCAKES - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
RED VELVET CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY RED VELVET CUPCAKES RECIPE – TAKES TWO EGGS
From takestwoeggs.com
RED VELVET TRIPLE STACKED CUPCAKES RECIPE
From kitchenkettle.com
RED VELVET CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
BETTY CROCKER RED VELVET CUPCAKE RECIPE FROM SCRATCH
From deporecipe.co
RED VELVET CUPCAKES - HAPPY TUMMY RECIPES
From happytummyrecipes.com
CHOCOLATE TRUFFLE RED VELVET CUPCAKES - AVERIE COOKS
From averiecooks.com
RED VELVET CUPCAKES - KING ARTHUR BAKING
From kingarthurbaking.com
BEST RED VELVET CUPCAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RED VELVET CAKE MIX CUPCAKES - CRAFTING A FAMILY
From craftingafamily.com
RED VELVET CUPCAKES- SO MOIST, DELICIOUS, AND EASY TO MAKE!
From bakingamoment.com
ULTIMATE RED VELVET CUPCAKES - GARNISH & GLAZE
From garnishandglaze.com
RED VELVET CUPCAKES | RECIPE | KITCHEN STORIES
From kitchenstories.com
BETTY CROCKER RED VELVET TRIPLE-STACKED CUPCAKES
From bakespace.com
TRIPLE LAYER RED VELVET CAKE | BAKING RECIPES | GOODTO
From goodto.com
RED VELVET CUPCAKE RECIPE - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
MINI RED VELVET CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
From deliciouslittlebites.com
RED VELVET TRIPLE-STACKED CUPCAKES | RECIPE | CHOCOLATE CAKE MIX ...
From pinterest.com.au
CRAZY FOR RED VELVET CUPCAKES | MYRECIPES
From myrecipes.com
WS RECIPE'S: RED VELVET TRIPLE-STACKED CUPCAKES
From wsrecipes.blogspot.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