![]() Red food colouring – To make the cupcake RED! Using ordinary food colouring (rather than intense gel) you need 1 whole tablespoon of red food colouring. But granulated / ordinary white sugar can be used if that’s all you’ve got. Sugar – Caster sugar / superfine sugar works best here because it dissolves more easily into the batter. Don’t waste vanilla bean on this recipe.Ĭocoa powder – Just a bit, for the subtle chocolate flavour we know and love about Red Velvet! Standard cocoa powder is called for here, though the more intense flavoured dutch processed works just fine too. Vanilla – Vanilla extract trumps artificial vanilla essence. Oil makes cakes moist but doesn’t add flavour. Oil AND butter – Yes, both are necessary in this recipe for best results! We love butter for flavour, but it doesn’t make things moist. So even though we are not using baking soda in this recipe, vinegar stays in! And interestingly, I found that using vinegar helps preserve the vibrant red colour in the cupcakes. However, it also plays a part in the tenderness of the crumb because acid helps breakdown gluten (as noted above in buttermilk). ![]() Vinegar – This is sometimes used in baking recipes that use baking soda as the leavening agent to make them rise, such as in my Red Velvet Cake recipe, because the vinegar gives the baking soda a kick start in the rising process. But for cupcakes, I prefer baking powder because it gives the cupcakes a prettier dome (baking soda gives it a slightly unsightly peak). It just requires lemon juice or vinegar and milk! Directions in recipe notes.īaking powder – To make the cupcakes rise! Note: I use baking soda for Red Velvet Cake. However, this doesn’t apply to Red Velvet Cupcakes because we’re using baking powder instead which already has acid in it to activate the rising power.ĭon’t have buttermilk? Make it yourself. It is also commonly used in baking to make cakes lighter because the acid in buttermilk activates baking soda to make cakes rise. An ingredient used in baking for flavour (the subtle background tang is a signature characteristic of Red Velvet Cupcakes), and to make cakes lighter because the acid in it helps tenderise gluten. Otherwise, don’t make a special trip to the store.īuttermilk – Fermented milk that is thicker than plain milk but thinner than cream, with a slight tang. My advice? Worth hunting down cake flour if you’re making this for a special occasion / wanting to show off. Not drastic or offensive, and it’s hidden under the frosting anyway! If you use plain / all purpose flour, the cupcake is still excellent, however, you will notice that the dome has a bit more of a peak to it. For Red Velvet Cupcakes, it also makes the dome more nicely rounded compared to using plain flour (all purpose flour). You might be wondering – vinegar? Why oil AND butter? And is cake flour really necessary? Read on to find out the answers!Ĭake flour – This low protein flour is specifically to make the crumb of cakes more tender. Here’s what you need for the Red Velvet Cupcakes. Because how can one miss these? (Answer: You can’t!) And just think: No matter how crowded the pot luck buffet table is, everybody’s eyes will immediately be drawn to YOUR cupcakes. It commands attention – both visually, and by virtue of pure deliciousness. With a superior, buttery and “velvety” sponge, Red Velvet Cupcakes are THE treat to make when you want to be the talk of a gathering. ![]() The eye-catching cupcake version of the iconic Red Velvet Cake taste like a cross between vanilla and chocolate cupcakes, and are piled high with swirls of fluffy cream cheese frosting. ![]() And we happily let it! Red Velvet Cupcakes Topped with fluffy cream cheese frosting, it loves to steal the lime light. True to its name, this cupcake version of Red Velvet Cake is a striking scarlet colour that’s velvety and soft, with a hint of vanilla and chocolate flavour. Ever wondered how Red Velvet Cupcakes got their name? It’s the crumb, for one. ![]()
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