Red Velvet Cupcakes
This conventional recipe for red velvet cupcakes is quick and easy to follow and will give you 12 cupcakes, or it can make a smaller, single 6-7″ round cake. We adapted this recipe in one of our Bake Club sessions at the school and loved it. Of course, we have to share….
If you’re after something that might serve more, here’s another brilliant Red Velvet Cake recipe that is almost double the size. Oh and don’t forget to check out the frosting I used on that cake as well.
But let’s get back to this recipe. We had a large patisserie recipe that was going to make over 80 cupcakes so we did a bit of work at one of our meetings and now it will make 12. Much more manageable for home kitchens. ???
How to store freshly made cupcakes
Cupcakes can be baked and stored uniced in an airtight container for a couple of days. Layer a piece of baking paper between them, so the tops don’t stick to the bases.
You can make your buttercream simultaneously and store that in the fridge in an airtight container until ready to use. Once you’re ready to decorate, remove the buttercream and give it another whip to bring it back to a pipable consistency.
Can I freeze cupcakes?
Yes, you can freeze uniced cupcakes. As above, pop them in an airtight container, layer between them with baking paper; They’ll be fine for around 2 months.
When you want to serve them, remove them from the fridge and leave them in the container on the bench for a couple of hours before decorating. Frosting can be frozen separately in an airtight container for up to 3 months; defrost overnight in the fridge, then bring to room temperature. Whip this up again briefly before use to bring it back to a pipeable consistency.
Other cupcake recipes you may like
- This is a great recipe if you like doughnuts, but don’t want to deep fry them. Try these Cupcakes that taste like doughnuts
- I made these Banana Cupcakes for one of our open days. They went down a treat.
- And what about these for something a little different. Crème Brûlée Cupcakes
FAQ:
If it’s one of my recipes, then you may have overbaked them. Cupcakes bake faster than most people think. As soon as you can touch the top and have it spring back, they’re done. So keep an eye on them.
I have a whole post on this. There was a blurb going around on social media a while back about adding rice to your cupcake tin before adding the liner (hint – it’s wrong). If your cupcakes are oily you’re doing something wrong. Here’s a link to the post.
There are loads of reasons for this, but the main one is that your oven is too hot. Drop the temp 10 – 20 °C and try again, see if that fixes your issue. If not maybe you’d like to join our Bake Club Subscription. We have a huge amount of baking information that we share. Oh, and I’m available to answer any questions you might have in the course.
There are two reasons that come to mind straight up. First, too much leavening agent and the second you may have whipped your mix too much, then when it’s baked it collapses.
Red Velvet Cupcakes – Thermomix
5 stars tells us you love the recipe
becs-table.com.auIngredients
- 60 gm cold cubes butter cut into small even sized cubes
- 150 g caster sugar
- 1 egg
- 20 g cocoa powder
- 40 ml liquid red food colouring or 1 tsp of red gel colour and 30 mil of water.
- 1/2 tsp vanilla extract
- 120 ml buttermilk or 100 ml milk and 20 ml lemon juice
- 150 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white vinegar
- 1 quantity of cream cheese frosting
Instructions
- Set oven 170°c and line the tin with cupcake liners.
- Place the cocoa, red food dye and vanilla to a small bowl and mix together with a teaspoon to form a paste then set aside
- Weigh the flour and bicarb into the TM bowl and sift MC in set 3 seconds/speed 4. Then remove and set aside.
- Weigh the cold small cubes of butter and sugar into the Tm bowls and mix for 30 seconds/speed 6
- Add the butterfly to the TM bowl and pop on the lid. Sit a small jug on top of the lid and weigh in the butter milk or (milk lemon juice mix) then set aside.
- Add the egg to the TM bowl and start whisking on speed 3. While the blades are running start raining in 1/2 the flour mix then add in the red paste then 1/2 the milk then the remaining flour and lastly the remaining milk and vinegar.
- Scrape down the sides of the bowl and mix again for 10 seconds/speed 3.5.
- Pour the mixture into the prepared paper cases up to 2/3rds full and bake in the preheated oven for around 20 minutes or until the cake bounces back when lightly pressed.
- After baking allow to rest in the tin for 5 minutes then remove to a cooling rack and allow to completely cool before icing.
Red Velvet Cupcakes – Conventional
5 stars tells us you love the recipe
becs-table.com.auEquipment
- Stand mixer
Ingredients
- 60 g soft butter
- 150 g caster sugar
- 1 egg
- 20 g cocoa powder
- 40 ml red food colouring Or if you're using gel, use Red Red or Christmas Red are good colours by Americolour, but you'll only need a big squirt. What you see is what you get with gel. hehehe
- 1/2 tsp vanilla extract
- 120 ml buttermilk
- 150 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tsp white vinegar
- 1 quantity of cream cheese frosting or Ermine Frosting
Instructions
- Preheat the oven to 170°c
- Put the butter and sugar in a freestanding electric mixer with a paddle attachment and beat on medium speed until light and fluffy and well mixed.
- Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
- In a separate bowl, mix the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste.
- Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Turn the mixer down to slow speed and slowly pour in half the buttermilk.
- Beat until well mixed, then add half the flour and beat until everything is well incorporated.
- Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again.
- Turn the mixer up to high speed and beat until you have a smooth, even mixture.
- Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.
- For Cupcakes Spoon the mixture into the paper cases until two – thirds full and bake in the preheated oven for 20 – 25 minutes, or until the sponge bounces back when touched.
- A skewer inserted in the centre should come out clean Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top.