Red velvet cupcakes🤤. What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor aside because all I could concentrate on was "make this cupcake moist, sally." And we all know oil brings so much moisture to. These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. One of the most requested I love red velvet but it's such a unique flavor and can be a little hard to get just right.

I spent a while testing different variations when it came to. 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. You can cook Red velvet cupcakes🤤 using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red velvet cupcakes🤤

Prepare 2 1/2 cups of all-purpose flour.
It's 1 cup of sugar.
You need 1 of tspn baking soda.
It's 1 of tspn salt.
You need 1 of tspn cocoa powder.
Prepare 1 1/2 cups of vegetable oil.
Prepare 1 cup of buttermilk, room temperature.
You need 2 of large eggs, room temperature.
Prepare 2 of tspn food coloring.
Prepare 1 of tspn white distilled vinegar.
It's 1 of tspn vanilla extract.
Prepare of For frosting:.
You need 1 1/2 cup of whip cream.
Prepare 1 of tspn vanilla extract.

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. Top each cupcake with a fresh blueberry and you have. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck.

Red velvet cupcakes🤤 instructions

Gather all your ingredients. Preheat the oven to 180 degrees C. Line 2 (12-cup) muffin pans with cupcake papers..
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder..
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer..
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined..
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting..
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..
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.

How to Store Red Velvet Cupcakes. Frosted Cupcakes: You can store the frosted cupcakes at room temperature for a few days. Whip up a batch this holiday season or anytime of the year. 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." 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!