Red Velvet Cupcakes came into the world with a bang, and quickly became very popular. I never quite understood their popularity as a baker. To me, they aren’t all that special because (as most people don’t realize) they’re just vanilla cupcakes with a small amount of cocoa and a whole lot of red colorant added to the recipe. You may gather from reading this post that I’m not a big fan of them, but if you are, this red velvet cupcake recipe is definitely for you!
As with most of my recipes, I actually adapted this recipe from my vanilla cupcake recipe – which funnily enough was adapted from a chocolate cake recipe – when you make a good recipe as a baker, you cling to it for dear life!
I must mention too, that these are the ONLY red velvet cupcakes that I eat, and this super moist red velvet cupcake recipe was always a winner with my clients (with many repeat orders), so here it is…
Watch On YouTube
Red Velvet Cupcakes
A quick instruction video on how to make these Red Velvet Cupcakes, with 4 other Valentines Day recipe ideas too!
Red Velvet Cupcake Recipe
Copyright © 2018 – 2021 – This original recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 10 minutes
Baking Time: 12-15 minutes
Oven Temp: 180° C or 360° F
Yield: 15 (7cm cupcake tray)
Ingredients:
2 eggs
¾ cup sugar
1 ½ tsp vanilla essence
pinch salt
¾ cup sunflower oil
½ cup milk with ½ tsp vinegar added to it (once stirred, it will curdle slightly)
1 cup flour
2 heaped Tbsp cocoa powder
+/- 2 tsp powdered colorant (dark red)
1 ¼ tsp baking powder
¼ tsp baking soda (bicarb)
Method:
Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.
Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).
Sift in the flour, cocoa powder and red powdered colorant (start with 1 tsp colorant and then slowly add more until you have the desired shade – it should look like blood) and beat the mixture until there aren’t any lumps and it’s well combined. The mixture should be red and not brown – if it’s still brown, add a bit more red colorant until you have the desired color.
Add the baking powder and baking soda (bicarb) by stirring it in (don’t over-mix it, otherwise it won’t rise nicely).
The mixture should be slightly runnier than toothpaste, not too thick or not too thin!
My Baking Tips
The most important aspect of a good bake is to get your cupcake casings perfectly centered in the cupcake tray. If they aren’t centered, the cupcakes will rise more on one side while baking, and won’t have a perfect form.
Once you’ve perfectly lined the cupcake tray (7cm cup size) with standard sized cupcake casings, scoop +/-45ml’s of the mixture into each casing using a ¼ cup measuring spoon. This helps in avoiding any spillage onto your cupcake tray, and gives you equal sized cupcakes for an even more perfect bake!
Place the cupcake tray in the center of your oven, and bake at 180° C or 360° F for 12 – 15 minutes (they should just start to color a bit darker on top).
Leave the cupcakes to cool for about 10-15 minutes, and remove them from the cupcake trays. Now, for my best kept baking secret of all time, which makes this super moist red velvet cupcake recipe even more moist…
Place the cupcakes (un-iced) in a sealed plastic container overnight and ice them the following day. The cupcakes will be lovely and moist the next day – I’m not sure how it happens – but it definitely does the trick! Keeping your kids hands off them will be another story, but I’ll leave that up to you – I’m sure you can come up with an ingenious plan!
Cream Cheese Icing Recipe (For This Red Velvet Cupcake Recipe)
This super moist red velvet cupcake recipe needs a super creamy icing recipe, and this one is sure that! Again, I’ve tried many recipes, but this one is extra smooth & creamy and not too sweet. All my clients always raved about my icing, so hopefully you will too!
Ingredients:
50g white margarine
100g cream cheese
200g icing sugar
Beat the white margarine and cream cheese together until combined and smooth & creamy. Add the sifted icing sugar, and beat until smooth.
Cream cheese icing has a sloppier consistency than butter cream icing, so before you ice your cupcakes, pop the icing back into the fridge for about 15 minutes before using it.
Place the icing into a piping bag, and ice the cupcakes… enjoy!
Moist Red Velvet Cupcake Recipe
Equipment
- 7cm round cupcake pans
Ingredients
Ingredients (for the cupcakes):
- 2 Eggs
- ¾ cup Sugar White
- 1½ tsp Vanilla Essence
- pinch Salt
- ¾ cup Sunflower Oil
- ½ cup Milk
- ½ tsp Spirit Vinegar White
- 1 cup Cake Flour
- 2 heaped tbsp Cocoa Powder
- 2 tsp Dark Red Colorant Powder
- 1¼ tsp Baking Powder
- ¼ tsp Baking Soda (Bicarb)
Ingredients (for the icing):
- 50 grams White Margarine
- 100 grams Cream Cheese
- 200 grams Icing Sugar/Confectioners Sugar
Instructions
Method (for the cupcakes):
- Beat the eggs with an electric mixer until they become foamy (roughly 45 seconds to a minute).
- Add the sugar and beat until well combined (roughly 45 seconds to a minute+). The mixture will become slightly paler in color.
- Add the vanilla essence, salt, oil and milk & vinegar to the mixture, and beat until combined (about 30 seconds).
- Sift in the flour, cocoa powder and red powdered colorant (start with 1 tsp colorant and then slowly add more until you have the desired shade – it should look like blood) and beat the mixture until there aren't any lumps and it's well combined. The mixture should be red and not brown – if it's still brown, add a bit more red colorant until you have the desired color.
- Add the baking powder and baking soda (bicarb) by stirring it in (don't over-mix it, otherwise it won't rise nicely).
- The mixture should be slightly runnier than toothpaste, not too thick or not too thin!
Baking Tips & Oven Temperature:
- The most important aspect of a good bake is to get your cupcake casings perfectly centered in the cupcake tray. If they aren't centered, the cupcakes will rise more on one side while baking, and won't have a perfect form.
- Once you've perfectly lined the cupcake tray (7cm cup size) with standard sized cupcake casings, scoop +/-45ml's of the mixture into each casing using a ¼ cup measuring spoon. This helps in avoiding any spillage onto your cupcake tray, and gives you equal sized cupcakes for an even more perfect bake!
- Place the cupcake tray in the center of your oven, and bake at 180° C or 360° F for 12 – 15 minutes (they should just start to color a bit darker on top).
- Leave the cupcakes to cool for about 10-15 minutes, and remove from pan.
Method (for the icing):
- Beat the white margarine and cream cheese together until combined and smooth & creamy. Add the sifted icing sugar, and beat until smooth.
- Cream cheese icing has a sloppier consistency than butter cream icing, so before you ice your cupcakes, pop the icing back into the fridge for about 15 minutes before using it.
- Place the icing into a piping bag, and ice the cupcakes… enjoy!
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