Red Velvet Cupcakes came into the world with a bang, and quickly became very popular. To me, they make the perfect valentines day treat with their rich red color. So this year, these Valentines Red Velvet Cupcakes are on my menu, with the perfect chocolate love topper to finish them off!
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5 Easy Valentines Day Treats
A quick instruction video on how to make these Valentines Red Velvet Cupcakes, with 4 other Valentines Day recipe ideas too!
Valentines Red Velvet Cupcakes
Copyright © 2018 – 2022 – 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 – 17 (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!
Stiff Cream Cheese Icing Recipe (For These Valentines Red Velvet Cupcakes)
These Valentines red velvet cupcakes need a stiff icing recipe, so I’ve adjusted my usual cream cheese icing recipe yo make the perfect mix that can give you a nice pipe.
Ingredients:
120g butter
120g cream cheese
480g icing sugar
Beat the butter and cream cheese together until combined and smooth & creamy.
Add the sifted icing sugar, and beat until smooth.
Place the icing into a piping bag, and ice the cupcakes.
For The Love Toppers:
PRINT THE FREE TEMPLATE HERE, place some baking paper over it and pipe using a small round nozzle and some melted colored baking chocolate. Allow to set in the fridge.
Place on top of the cupcakes, along with some sprinkles. Enjoy!
Valentines Red Velvet Cupcake Recipe
Equipment
- 2 7cm round Cupcake Trays
Ingredients
Ingredients For The Cupcakes
- 2 Eggs
- ¾ cup Sugar White
- 1½ tsp Vanilla Essence
- 1 pinch Salt
- ¾ cup Sunflower Oil
- ½ cup Milk
- ½ tsp White Spirit Vinegar
- 1 cup Cake Flour
- 2 Tbsp. Cocoa Powder Heaped
- 2 tsp Red Powdered Colorant
- 1¼ tsp Baking Powder
- ¼ tsp Baking Soda (Bicarb)
Ingredients For The Icing
- 120 grams Butter
- 120 grams Cream Cheese
- 480 grams Icing/Confectioners Sugar
For The Toppers:
- White Baking Chocolate
- Powdered Colorant (as much as needed)
Instructions
Method (for the cupcakes):
Method (for the icing):
Method (for the toppers):
Video
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