Red velvet cupcakes🤤. Red velvet cupcakes with cream cheese frosting – These cupcakes are so light, moist and fluffy. Perfect treat for Valentine's day, for the holidays or any. These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting.

Whip up a batch this holiday season or anytime of the year. Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. While a year round favorite, their red and white color scheme make them particularly well suited for Christmas, Valentine's Day, and Canada Day. You can cook Red velvet cupcakes🤤 using 14 ingredients and 8 steps. Here is how you cook that.

Ingredients of Red velvet cupcakes🤤

1. You need 2 1/2 cups of all-purpose flour.
2. You need 1 cup of sugar.
3. Prepare 1 of tspn baking soda.
4. Prepare 1 of tspn salt.
5. You need 1 of tspn cocoa powder.
6. It’s 1 1/2 cups of vegetable oil.
7. Prepare 1 cup of buttermilk, room temperature.
8. You need 2 of large eggs, room temperature.
9. You need 2 of tspn food coloring.
10. It’s 1 of tspn white distilled vinegar.
11. Prepare 1 of tspn vanilla extract.
12. You need of For frosting:.
13. It’s 1 1/2 cup of whip cream.
14. You need 1 of tspn vanilla extract.

Top each cupcake with a fresh blueberry and you have. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes.

Red velvet cupcakes🤤 instructions

1. Gather all your ingredients. Preheat the oven to 180 degrees C. Line 2 (12-cup) muffin pans with cupcake papers..
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder..
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer..
4. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined..
5. Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
6. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting..
7. For frosting: In a large mixing bowl, beat the whip cream and vanilla together until smooth. Increase the speed to high and mix until very light and fluffy..
8. Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.) Garnish with strawberries or cake crumbs.

The best quote about the allure of red velvet cake comes from Southern food writer Angie Mosier, who said, "It's the Dolly Parton of cakes — a little bit tacky, but you love her." How to Make Red Velvet Cupcakes. 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. 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. 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.