Red Velvet Cupcakes
Magnolia Bakery/Sprinkles Cupcakes Hybrid Red Velvet Cupcake"Great 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." - nataliyafriendbrainman
Yield: 12 Servings Ready in 45 minutes
Cuisine: Main Ingredient: Red Velvet
1,589 people trying soon
Verified by cferrara
|3½ cupscake flour (not self-rising)|
|¾ cup (1½ sticks)unsalted butter; softened|
|2 ½ cupssugar|
|3 largeEggs; at room temperature|
|6 tablespoonsred food coloring|
|3-6 tablespoonsunsweetened cocoa|
|1½ teaspoonsvanilla extract|
|1½ teaspoonscider vinegar|
|1½ teaspoonsbaking soda|
Red Velvet Cupcakes Preparation
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.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Red Velvet Cupcakes Reviews
There are no tags on this recipe. Log in to add tags.