Video: How to Make Red Velvet Cupcakes
The Best Red Coloring
The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities as it does a better job of disguising the brown chocolate without altering the flavor. Be sure to be careful when putting this recipe together as the batter can stain, so you may not want kids putting it together (better to put them on frosting duty).
How to Serve Red Velvet Cupcakes
Here I’ve adapted red velvet cake into little red cupcakes and topped with a dollop of cream cheese frosting, they make for a colorful and tasty dessert for late winter picnics and are especially sweet for Valentine’s Day or for the Fourth of July if adorned with some blueberries.
Swaps & Substitutions
You can use natural cocoa powder for the Dutch processed cocoa.You may use all-purpose flour instead of cake flour, though the cupcakes won’t be as light and tender.If you don’t have buttermilk, adding a tablespoon of distilled white vinegar to 1 cup milk and let it stand for 10 minutes.You can use gel food coloring, though use less than the 1 1/2 tablespoons of liquid food coloring called for. Stir a dab at a time into the buttermilk mixture until you have a saturated red color.
Try These Other Cupcake Recipes!
Double Chocolate Cupcakes Coconut Cupcakes with Cream Cheese Frosting Apple Carrot Cupcakes Gluten-Free Chocolate Banana Cupcakes
1/2 cup (1 stick) butter, room temperature 8 ounces cream cheese, room temperature 2 to 3 cups powdered sugar 1 teaspoon vanilla extract
Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing. In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring. Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.
