Red velvet cupcakes

Red velvet cupcakes

37 ratings

Isabelle, singer


„These cupcakes look adorable! They are a great eye-catcher at any party!“

Difficulty

Easy 👌
40
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-10+
200 g
all-purpose flour
200 g
sugar
200 ml
vegetable oil
120 ml
buttermilk
1 tbsp
cocoa powder
2
eggs
1
vanilla bean (seeds)
3 tsp
baking powder
1 package
red food coloring
300 g
cream cheese
100 g
butter (soft)
160 g
confectioner’s sugar
salt
Metric
Imperial
  • 200 g all-purpose flour
  • 200 g sugar
  • 200 ml vegetable oil
  • 120 ml buttermilk
  • 1 tbsp cocoa powder
  • 2  eggs
  • 1  vanilla bean (seeds)
  • 3 tsp baking powder
  • 1 package red food coloring
  • 300 g cream cheese
  • 100 g butter (soft)
  • 160 g confectioner’s sugar
  • salt

Utensils

  • muffin tins
  • standing mixer or hand mixer with beaters
  • oven
  • piping bags
  • muffin liners (optional)
  • ice cream scoop (optional)
  • large bowl
  • whisk

Enjoy with

Prosecco, 2012
The fluffy red velvet cupcakes unfold their flavor best when combined with a fizzy Prosecco. It plays gently on the gums and picks up the sweetness of the cupcakes.

Nutrition per serving

Cal
515
Protein
6g
Fat
30g
Carb
56g

Step 1/7

Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.
  • 2 eggs
  • 200 sugar
  • 200 ml vegetable oil
  • standing mixer or hand mixer with beaters
  • oven

Preheat oven to 180°C/350°F. Beat eggs until foamy. Slowly add in sugar while continuously beating. Add vegetable oil.

Step 2/7

Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.
  • 1 package red food coloring

Now, slowly add food coloring. Depending on which kind of food coloring you are using, you might need a little more or less.

Step 3/7

Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.
  • 200 all-purpose flour
  • 1 tbsp cocoa powder
  • 1 vanilla bean
  • 3 tsp baking powder
  • salt
  • large bowl
  • whisk

Combine flour, cocoa powder, baking powder, seeds of the vanilla bean, and a pinch of salt in a large bowl.

Step 4/7

Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.

Alternate adding dry ingredients and buttermilk to the egg mixture. Start and end with the dry ingredients. Beat until everything is well combined.

Step 5/7

Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.
  • muffin tins
  • ice cream scoop
  • muffin liners

Transfer batter into lined muffin tins. An ice cream scoop works well for this. Bake muffins in a preheated oven at 180°C/350°F for approx. 10 – 15 min. Then, remove from oven and let cool.

Step 6/7

For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.
  • 300 cream cheese
  • 100 butter
  • 160 confectioner’s sugar
  • standing mixer or hand mixer with beaters

For the icing, beat cream cheese, soft butter, and confectioner’s sugar until smooth.

Step 7/7

Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.
  • piping bags

Fill the buttercream into prepared piping bags and start piping. Make sure that the cupcakes have enough time to cool. Otherwise, the buttercream will start melting. Enjoy with a cup of coffee or tea.