Ready in 45 minutes
Magnolia Bakery/Sprinkles Cupcakes Hybrid Red Velvet Cupcake
I altered them to be gluten free and fructose friendly by substituting GF flour for the normal flour and adding 1 tspn. xantham gum to the mix. I used white wine vinegar rather than apple cider vinegar (because that would set off my fructose malabsorption). I also added the full amount of cocoa powder and only 2 tbsp. of the red food colouring, I thought that 6 tbsp. of red food colouring was a bit much."
Cuisine: Main Ingredient: Red Velvet
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Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about ¼ cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
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aizylanuales 1 month agoCook
formeramishmama 2 months agoExcellent recipe. I used less food coloring and made my own cream cheese icing then made puppy cakes! Yum!
nic987 4 months agoI would like the ingredients out do cups and in g
straberrylover23 4 months ago
belugasweet 4 months agoYum it's a good recipe to have once in a while
Brucedavison 4 months agoWow, the way in which the author has one create the batter is over kill. I created a better Red Velvet cupcake with a different recipe on this site (it also has the Cream Cheese icing recipe within). In addition, the quantity states 12, but it's really makes about 24. I used half the food coloring. The recommended 6 tbs. is, again, overkill. They tasted fine, but prep is too long.
jarelle 7 months ago
melisa1995 7 months ago
Shawniag 8 months ago
nataliyafriendbrainman 9 months agoGreat recipe. I altered them to be gluten free and fructose friendly by substituting GF flour for the normal flour and adding 1 tspn. xantham gum to the mix. I used white wine vinegar rather than apple cider vinegar (because that would set off my fructose malabsorption). I also added the full amount of cocoa powder and only 2 tbsp. of the red food colouring, I thought that 6 tbsp. of red food colouring was a bit much.
kirstle 9 months ago
Ummihauwa 9 months ago
Sulla_157 11 month agoIt's tasty but for some reason it came out crumbly and the set time wasn't enough for it to fully bake... I ended up crumbling all of them in a bowl and mixed in my cream cheese frosting turning it into cake balls with a white chocolate cover... Yum
Nookette 11 month agoGreat recipe. Enjoyed by all. Thanks for posting!
bliz8384 1 year ago
Ripstick0123 1 year agoUmmmm I love it its so good!!!????????
seanalbrecht 1 year ago
Justanawesomebaker 1 year agoMmm good better than box!!
jonathanmaderaflores 1 year agoVerry Good... will try again but with a few alterations
LovelyXxZz 1 year agoThey were exellent