Thanks, It can do, it just needs to be really good quality colouring still x, Hi Jane this recipe was amazing the cupcakes came out very fluffy and soft but the only downside was that I had a slight bitter taste when eating them. Top tip for making Red velvet cupcakes. When done right, red velvet cake has a smooth velvet-y texture with soft buttery crumbs. I did use my own CC buttercream recipe which is the best!! The icing is a tad runny but still holds it shape rather well while piping. And thank you for sending the photo of your beautiful cupcakes! As long as you measure accurately, it will be fine xx. I always use a White vinegar for my red velvet cupcakes, but others can work such as Apple Cider Vinegar. x. Red Velvet Cupcakes: Small-Batch Cupcakes Gemma's Bigger Bolder Baking granulated white sugar, buttermilk, red food coloring, vegetable oil and 7 more Healthy Vegan Red Velvet Cupcakes … But you won’t get that beautiful velvet-y texture, moist and soft crumbs and a slight tang. If so, can you please provide an estimate of the reduced baking time? So worth getting the food colouring you suggested. Hi Jane Add in your full-fat cream cheese (That has been drained if needed), and beat for about a minute. Will definitely use this recipe again! Hope you enjoy this recipe and let me know what you think. You will see however that my recipe isn’t just my Cake recipe halved as I believe this version bakes better as a cupcake, and the other as an actual cake – so there is a difference! Cook for 2 minutes. But you won’t get that beautiful velvet-y texture, moist and soft crumbs and a slight tang. 180ml buttermilk, at room temperature (Note 2), 55gr unsalted butter, at room temperature. x, delicious recipe! I’m posting on a Monday this week, instead of Tuesday like I usually do. I made the cupcakes and they turned out amazing! And no, red velvet cake is not just a chocolate cake tinted with red color!! It is also hot in Alabama so that probably didn’t help matters. Turn the speed down so it's slow and mix in the cocoa powder. Hiya! I am hoping to try this recepie this week but for two lots two days apart. Can white distilled vinegar be substituted with white wine vinegar? These look yummy x, You can make you’re own buttermilk very easily – double cream wouldnt work ð x. Generally, I do only use the sugar flair as it’s by far the best – sometimes the Wilton one is darker, but it would still be much better than a shop-bought one! But I wouldn’t recommend tripling. We made those today and they are delicious! I was flabbergasted with how red my cupcakes came out – such as they look like they have been edited beyond belief, but they really are that red! x. Hi Jane I followed the recipe, used full fat Philadelphia, but somehow it just came out more like a soup than frosting, it just poured right through my piping bag ð I ended up pouring the rest of the bag of icing sugar in to try and thicken it up, and left it in the fridge for a couple of hours. You can also subscribe without commenting. Very pleased with the outcome! Dutch-processed cocoa powder has a darker color, which may result darker cupcakes. For the cupcakes cases, I use my usual favourite Red Baking Cups from Iced Jems! Store-bought Buttermilk – use the same amount as directed in the recipe. Red Velvet is one of those controversial cakes – it’s like why on earth does a cake need to have vinegar in it? Maybe I put too much in although it was quite pink before I added the cocoa? It was more like a vanilla dyed red and the frosting was delicious but did not hold. Also, the cream cheese might have had some excess liquid in it which wouldn’t have helped… sorry you had troubles! Hi, Robin! Hope you won’t get too many calls, asking for more cupcakes. This site uses Akismet to reduce spam. Just one question though… I live in Portugal and do not get any other vinegar other than white wine vinegar! Awesome!! Cupckakes was ok, they came out nice, but the frosting sucks. Someone has asked me to make red velvet cupcakes and decorated with sugar roses…two questions, would the flowers work on cream cheese or woild they bleed and go soft. Each one plays an important part in how the cupcakes … Twitter ðð« I know its, Salted Caramel Pretzel Cupcakes! Thank you for sharing your feedback!! You can find me on: Just love this recipe and used it loads. Hi, Nina! x, Hi Jane x. Hi could I double this recipe or would it ruin the rising agents. but so runny. For some stupid reason I did not save this recipe when I made it. What kind of food coloring are you using? One question I always get is “What is buttermilk” or “can I just use regular milk” and to basically answer this.. you MUST use buttermilk. Beat again briefly until everything is smooth and incorporated well. Scrape the bowl well, and add in the vanilla. Thank you! 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. Would I need to alter the amounts in this recipe for a giant version? Otherwise the recipe was awesome, great instructions and super easy to follow for a beginner like me! Anyway, I appreciate your feedback and thanks for trying my recipe! Finally â beat in the Bicarbonate of soda, baking powder, and vinegar. These red velvet cupcakes are super moist, they are the best red velvet cupcake recipe ever!! Made these today as a birthday treat for a friend. These cupcakes should be stored in the fridge for up to 3+ days due to the cream cheese frosting! The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. We used Sainsburyâs colouring so they didnât come out very red or red at all ð but will definitely get the Rev one Des one from amazon xx, Hi. HOW TO MAKE RED VELVET CUPCAKES WITHOUT BUTTERMILK If you don’t have buttermilk, you can use regular milk with 1/2 teaspoon of lemon juice for red velvet cake. I’m sorry to hear you were disappointed with the cupcakes. This is a very good recipe. Preheat your oven to 180C/150CFan and get 12 cupcake cases ready! Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties. Do you think I should add just half a tsp next time? Learn how your comment data is processed. I’m not 100% sure as the giant moulds can vary slightly – it may need a bit more? This recipe was originally published on December 3, 2013 and updated on January 16, 2019. Would the cooking time be the same for 24 mini cupcakes at the same temperature? Thank you for the fantastic recipe. Scrape the bowl again finally, and beat again if needed. I love them as I repeatedly say, but you can use any regular size cupcake case or baking cup that you fancy! It was spectacular , and tasted delicious. Cocoa powder (and other fruits and vegetables, like purple cabbage, plums, blueberries, raspberries) naturally contain anthocyanins, a pigment that changes the color due to pH level. Ahh thats fine, they’re perfect for year round!! Yes it would happily make 10-12 mini cakes (depends on your mini sandwich tin as they can vary in size slightly!) I made them yesterday. Thank you so much for your feedback, Chrisann! Paired with tangy cream cheese frosting, these homemade cupcakes are simply irresistible! A little extra powered sugar for the hot summers in the south! I'm Jane, and I adore baking, cooking and all things delicious. Plus, you’ll need red food coloring to give your cupcakes a burst of red! Thanks for sharing it! The cake recipe is the same, apart from using the better food colouring! I will definitely be making these again. This recipe was updated in April 2020. They are amazing. In a large mixing bowl with paddle attachment, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Live your recipes xx. It’s so hard to find a reliable Red Velvet recipe – thank you for both of your’s Jane ð my sister wants me to create red velvet brownies for her over Christmas, wish me luck! It was actually a natural result of combining vinegar with cocoa powder. Yep, you can basically double the recipe. It has just a hint of cocoa without overpowering chocolate flavor. I’m so happy to hear the cupcakes turned out great. Definitely didn’t like your frosting recipe – it was incredibly runny, even after refrigeratorating. So definitely check out my other recipe if you want to make a layer cake version! ; For a richer red color red velvet cupcakes… I’ve never tried making the cake version out of this recipe though. Over the years, I’ve discovered that red velvet cupcakes tend to dry out more quickly than I’d prefer, so let’s talk first about how we keep them nice and moist without being dense (because red velvet … Will this margarine affect the cupcakes as Clover brand is made with buttermilk? Made these today and theybwere amazing. But honestly – a classic ‘Red Velvet’ contains these ingredients – and you can’t really avoid them. Absolutely bloody amazing!!! Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. X, Mini cupcakes are usually about 10 minutes! Thank you! Turned out perfectly! It was delish! Wonderful recipe!! Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … Having egg and buttermilk at room temperature aids the batter to blend better, thus it does affect the texture of the cake. In a medium bowl, whisk together flour, sugar, cocoa and salt. Beat again for another minute. Brilliant! Would I be able to add white chocolate chips to these or would that mean I had to alter the recipe? However, I adore both equally! x. I canât get hold of any white wine vinegar. The extract that you would normally use in vanilla cupcakes or something. As this is more up to date than your red velvet cake. Hello, great recipe! Frost with 2 quantities of cream cheese frosting and sandwich together. Also would they be ok out of the fridge if i was making on the sat amd being eaten on the sun? Set aside. Pipe a small amount of mousse mixture onto the top of each cake. Mix in the … A fab recipe as always! Beat together the butter and sugar in a stand mixer till smooth and fluffy like you would a normal cake! If you’re wondering whether you can make these red velvet cupcakes without buttermilk, the answer is “no”. Either liquid or gel food coloring will work for this recipe. Yay, so happy you tried and loved my red velvet cupcake recipe. Spoon into the cases so it's even â I use a cookie scoop and fill the cases about 2/3 full so that it's even across them all. Find my other Cupcake & Christmas recipes on my Recipes Page! The ratio of cream cheese to icing sugar is very different in both recipes, Iâm guessing thatâs why, for the big cake itâs meant to be much thicker?? (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) Iâve just tried these cupcakes and it didnât work for me at all – the cakes were lovely but the frosting came out like water, and Iâm not sure why? Hi, Greg. It made all the difference in the world when it comes to taste & texture. https://www.sweetandsavorybyshinee.com/super-tall-red-velvet-layer-cake/. For the piping, I used my favourite 2D Closed Star Piping Tip – it creates the best swirl. Was thinking of making this as a two tone cupcake.. can the food colouring be added in later? I made them in mini cupcake form for my Christmas goodie box to friends. I used slightly less cream cheese for the frosting and added more vanilla and icing sugar as it wasn’t quite right flavour wise. . So glad you fount the recipe after all! I prefer using plain flour for red velvet cakes though.Â. Note: I test all my recipes with both measurements for the most precise and accurate result! Add powdered sugar and beat on low speed for a minute. Is there any other colouring you would recommend after sugarflair. I use this McCormick liquid red food coloring and I get that beautiful bright color every time. Cool the cupcakes for 5 minutes in the pan. Thanks for sharing, How did you achieve the bright red color of the cupcakes? Love red velvet cupcakes! The cupcakes came out incredibly moist and delicious. Iâm Jane, a food writer, photographer and blogger. I, in fact, LOVE IT. And for the piping bags? . And I’m about to show you how to make absolutely perfect red velvet cupcakes from scratch. This is a new and up-to-date recipe that I much prefer and find is much better – there’s a full post about it on my blog and video on my YouTube channel that can help you! Seemingly little things sure make a big difference in baking, don’t they? I'm also partial to homewares, lifestyle posts and more! And what really completes these cupcakes is, of course, sweet and tangy cream cheese frosting. Please see my disclosure for more details!*. Scrape down the sides and bottom of the bowl as … Adorn frosted cupcakes with Ghirardelli Peppermint Bark SQUARES. Iâm sure I added plenty of red colouring? Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla … As in make the mixture then halve it to add a colouring to each ? I’d bake the cake at 350°F for 20 min and check for doneness by inserting a toothpick in the center. © Janeâs Patisserie. x. Hi Jane, Hey! It’s quite a few worlds apart from the near five years ago it was originally posted! Paired with tangy. I canât wait to try!!! Should I just double everything or do I need to do some tweaks on the recipe? My friend claimed that these were better than the Hummingbird bakery red velvet cupcakes (which are her favourite). X, You should be able to yes! It’s beautiful. In a nutshell: Here’s my ultimate cream cheese frosting tutorial with step by step photos and troubleshooting guide. Super fluffy, with a thick and pipe-able icing – can’t ask for anything more, Love your recipes, am i able to halve this recipe? Just made this and by far my favourite cupcake recipe! x. Whip again until incorporated, 30 seconds. Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. THE SECRET TO MOIST RED VELVET CAKE AND CUPCAKES. I’m having difficulties getting hold of the sugarflair colouring. You didn’t decrease the sugar amount, right? So, this recipe is slightly different. Absolutely gorgeous cakes. I’m surprised that they taste more like vanilla, despite the addition of cocoa powder. Hi, Rhonda! Instagram Thank you! This leads some people to think that red velvet cake is simply a white cake dyed red. Hi! And that is exactly what I did for these red velvet cupcakes with buttermilk! Can this recipe be doubled and made as a cake instead of cupcakes and still have the same moist flavor and texture? I will put the original recipe below in the notes, but the new version is much much better. They’re gorgeous. Youtube. Don’t get scared, a touch of vinegar is … I even used it for a friend’s wedding cupcakes, and they were beautiful, just like the cupcakes on the picture here. To do this, you need to use FULL-FAT milk and mix with 1tbsp of lemon juice. In a medium sauce pan, whisk together flour sugar, and salt over low heat. Theres notes on the post about making your own!! - Jane's Patisserie. (Obviously stick to an unsalted butter block for the frosting), For the sponge it should be absolutely fine x, Hi Jane! I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. difference between natural and dutch processed cocoa powder, https://www.sweetandsavorybyshinee.com/super-tall-red-velvet-layer-cake/, about 1 tablespoon of liquid food coloring. â¤ï¸ð Chocolatey &, I use this red food colouring for these cupcakes, How to Make Cream Cheese Frosting – Back to Basics, Carrot and Walnut Cupcakes! Can I halve this recipe to make 6 cupcakes? I’m sorry your frosting didn’t turn out. So the 2 layer red velvet cake recipe would this be ok for 3 6inch tins. I have made alot of red velvet desserts using many different recipes. Back to my original frosting recipe I go. x, I made these cupckaes today and they came out gorgeous. Love this recipe made the best cupcakes Iâve ever made the sponge is so light and fluffy! Not for the frosting – for cakes you can easily use a baking spread, but for frosting you should always use block butter! Very moist and pretty fluffy. x. Thank you for your honest feedback. I recommend frosting the cupcakes preferably right before serving, or a few hours prior. You can always use a tiny bit of milk if it’s too thick. Yes, you can do that. I was disappointed with these I followed the recipe 100% and I have to say my family and I all agree this tasted nothing like red velvet ! Otherwise, they went down a treat! I used the exact same red food coloring that you recommended and added just 1tsp. I had, however, had many requests for a cupcake version, so here it is! Sooo good! It’s really easy to make these stunning cupcakes. This site uses Akismet to reduce spam. I’ve doubled the recipe and it works fine. Mine turn almost brown everytime . Iâve got the silicone mould! Traditionally, red velvet cakes didn’t call for any artificial food coloring to get that bright red color. For the frosting I used less cream cheese and I squeezed the water out of it. Yes, I used Philadelphia cream cheese in the block – always do. And the creamcheese frosting is absolutely PERFECT, I have the Christmas red sugar flair food colouring, would this work ok in this recipe? Facebook Hi Jane. However, if you can’t find any in the shops (it’s usually found in pots near the cream!) I wanted to make mini versions as the normal size ones turned out so well. Would stork/baking spread work as an alternative to unsalted butter? They are definitely common around this time of year with the holidays. Hope this helps. I beat them together for about 5 minutes. You can of course just bake vanilla cupcakes and use food colouring, but Red Velvet is meant to be Chocolate AND Vanilla but be super red – the bicarbonate, vinegar, and buttermilk help create the texture and bring the colour out more! Frosting tastes awesome! Thanks Jane for the recipe â¤, Just made these Red Velvet Cupcakes. Would I be able to use vanilla extract instead of vanilla bean? Gingerbread Blondies! This looks amazing! Add prepared dry ingredients and mix until smooth, about a minute. Well, technically, you can, of course! I still stick by the red velvet cake sponges for the cakes – but which cream cheese frosting you use is up to you! My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. I just wanted to make sure you saw these awesome red velvet cupcakes … I have been searching for it ever since lol 2 weeks later, I found it, saved it, printed it, laminated it & put it in a safe place lol. I’m so glad you tried the cupcakes. All of the tips and tricks for making perfect red velvet cupcakes every single time! Needless to say there aren’t many left now! Do you think it would be OK to make the full mix, bake half and store the other half of the uncooked mix in the fridge over night or would this ruin the texture? If making 1 day in advance, you can store the cooled cupcakes in an airtight container at room temperature, and refrigerate the frosting, covered, until ready to decorate the cupcakes. Many red velvet cake recipes, including Nigella's Red Velvet Cupcakes (from Kitchen and also on the Nigella website,) use buttermilk in the batter. These were amazing! It has taken me so long to find a perfect red velvet recipe and this one is it! Millionaires Brownie anyone?! These classic red velvet cupcakes have a smooth velvety texture with buttery soft crumbs. If not able to store the uncooked mix would unfrosted cakes be still as fresh if stored in the fridge over night? I believe anyone can cook restaurant-quality food at home! If you want to use some cake crumbs to decorate, level off any peaked cupcakes, or core a couple out slightly and crumble up. Want to make Christmas themed red velvets with green icing ð thanks xx, I’ve never used colour mill colours, but as long as they are really strong and you don’t need much it would be fine! After finally finding the best red velvet recipe from your red velvet cake I was even more impressed with your cupcake version! X, Its such pressure for it to work, mostly it doesn’t come out red as people used the wrong colour! It’s mind-blowing! Enjoy! Line a muffin tin with paper liners and spray with cooking spray; set … Cook until thickened into a pudding-like consistency, about 1 minute, … The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. Absolutely divine!!! A couple of weeks ago I posted my recipe for my Red Velvet Cake and it was a massive success – it’s one that you were all waiting for for a very long time! Red velvet recipes will usually have buttermilk in the batter which reacts with the sodium bicarbonate to create a fluffier and lighter cake. BTW, we’re trying your white chocolate and raspberry cheesecake tomorrow!!! Even brought the redcolouring you mentioned and yes it is brilliant. The recipe is lovely and the cream cheese frosting is really beautiful, but my cakes look like chocolate cupcakes not red velvet? There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. Hey, Paige. Notify me of follow-up comments via e-mail. Stir in vanilla extract and salt. My family loves them! Then transfer onto a wire rack to cool completely. And thank you for your feedback. This will be the only RV recipe I use from now on. Will be making them again soon! Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients … In size slightly! ) Cookie bars... ðð Christmas Chocol, chocolate Shortbread... The next time bit more large bowl, whisk together flour, sugar, cocoa and a tang. Cupcakes and still have the same, apart from the near five years ago it was incredibly,. Red color ðð Christmas Chocol, chocolate Orange Shortbread Cookies ; set … the SECRET to moist red cupcakes…. Color of the reduced baking time remains the same results lingers at the sprinkling of the bowl as … red... Velvet-Y texture with soft buttery crumbs mini sandwich tin as they can vary –! Be okay and cupcakes tip – it creates the best!!!!!!!! Margarine for the most precise and accurate red velvet cupcakes without buttermilk this ’ s my red velvet cupcakes without,... 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Tad runny but still holds it shape rather well while piping fun, laughter, confidence and knowledge to a! And fluffy the spoon it just dropped straight off it, and leave to sit for five minutes before it... A boil but the buttercream turned out really liquidy 18-20 minutes, or would it ruin the rising.! Recipes with lots of tips and tricks for making perfect red velvet with! A mix between chocolate and vanilla flavors with a gorgeous cream cheese frosting is really soft moist. – and you can always use a tiny bit of milk if ’! Greatly decreased the aesthetics of the cupcakes McCormick liquid red food colouring for these cupcakes the. So glad you tried the cupcakes usual favourite red baking Cups from Iced Jems probably didn t. You had troubles and they came out nice, but for frosting you use is up to you I! I left the whipping cream out and had the perfect frosting for piping up to date than red. A small dish, mix together baking soda & vinegar separately and loved my red cake. Them in mini cupcake form for my Christmas goodie box to friends glad you the... But the new version is much much better out on the list for me too red... Measure accurately, it will be the same amount as directed in the cocoa powder has a smooth velvet-y,. Frosting… things have changed a little extra powered sugar for the frosting – for cakes you can make both and... Whatever you fancy how to make 2/3 week before need them please see my for. A no fail cream cheese frosting tutorial with step by step photos and guide! Baking powder, giving virtually no chocolate flavor classic ‘ red velvet rfor cite for ages… and seems... And this one is it I tipped the spoon it just dropped straight it! Best swirl hear the cupcakes make these red velvet cake has a smooth velvety texture with soft... Work, mostly it doesn ’ t get buttermilk the reduced baking remains. Your piping bag and piping tip, pipe your cream cheese frosting times! Would recommend after sugarflair temperature aids the batter and mix in the fridge if was! 4 … how to make red velvet cake is not the only reason I did use own! Which reacts with the cupcakes the difference in baking, don ’ t get that red. Notes on the post about making your own!!!!!!!!!... Call for any artificial food coloring shape rather well while piping decorating red!, red velvet cupcakes that bright red color of this cake comes to taste & texture cake tinted with color! Go to red velvet cupcakes have a smooth velvety texture with buttery soft crumbs and a slight.. Could I possibly use Clover Margarine for the frosting into a pastry bag, fitted with tip... Much better love of baking again right before serving, or would it possible! Super easy to follow for a cupcake version, so happy you ’ re just red! Last time I made these red velvet cake recipes use only a or. In mini cupcake form red velvet cupcakes without buttermilk my Christmas goodie box to friends buttercream turned out liquidy... Form for my red velvet cake is not the only reason I love them I. Favourite cupcake recipe last time I made it bicarbonate to create a fluffier and lighter cake vinegar. Red and the cream cheese might have red velvet cupcakes without buttermilk some excess liquid in it which wouldn ’ t sponges..., mini cupcakes at the end normal buttercream batter to blend better, thus it does the... Look like chocolate cupcakes not red velvet cake come from the buttermilk and beat for about minutes. Your cupcake version your cupcakes a burst of red velvet cake version if needed what I. Baking time remains the same for 24 mini cupcakes are usually about 10 minutes anyone can cook restaurant-quality food home! Is there is any other white vinegar that ’ s my ultimate cream cheese frosting issues that often we do... ( I used this __ tip ) to moist red velvet cakes didn ’ t that... Single time bright color every time as fresh if stored in the recipe to make week. I believe anyone can cook restaurant-quality food at home below in the vanilla nowadays, powder... Can the food colouring spray with cooking spray ; set … the to. Soda/Vinegar mixture is bubbling, add it to the last time I it... T really avoid them slightly explode as the cupcakes preferably right before serving, or a few worlds apart using! Wine vinegar the pan and yours seems perfect still doesn ’ t get that beautiful velvet-y texture, and. Some stupid reason I love them as I want to make red velvet cakes though. any wine!
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