Homemade Red Velvet Cupcake Recipe from scratch

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    Red Velvet Cupcake
    Red Velvet Cupcake

    Looking for super moist red velvet cupcake recipe? This eggless homemade red velvet cupcake recipe is my favorite. These super moist red velvet cupcakes are topped with cream cheese frosting. The slight hint of chocolate creates a buzz in kids of all ages.

    Make these red velvet cupcake recipe with cream cheese frosting become a super star in your next get-together. Game? Let’s switch to the recipe.

    red velvet cupcake recipe with cream cheese frosting

    Ingredients for Red Velvet Cupcakes

    Use Conversion Table to convert cups into grams

    For CupCake

    Items Quantity
    All-Purpose Flour 1½  cup
    Cocoa Powder 1 tbs
    Red Color (Tomato Red) 1 tsp
    Powdered Sugar ½ cup
    Baking Powder 1 tsp
    Baking Soda ½ tsp
    Lukewarm Milk 1 cup
    Vinegar 1 tsp
    Butter 1/3 cup
    Vanilla Essence 1½ tsp
    Salt ¼ tsp

    For Cream Cheese Frosting

    Items Quantity
    Cream Cheese 200 gm
    Vanilla Extract ½ tsp
    Powdered Sugar ½ cup
    Whipping Cream (Cold and heavy) 2/3 cup

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    Instructions

    To make Cupcake

    Preheat the oven at 180 °C for 10 minutes.

    In a large mixing bowl, sieve All-purpose flour, powdered sugar, Cocoa powder, salt, Baking powder and baking soda together. This helps in even mixing of all the ingredients.

    In another bowl take milk. Add vinegar to it and keep it aside for 5 minutes. The milk will curdle during this resting time and results into buttermilk. Add good quality of food grade edible color to the buttermilk.

    Red Velvet Cupcakes

    Whisk buttermilk, melted butter and vanilla essence well. Now start adding dry ingredients to the wet ingredients.

    You can use spatula or electric whisker to mix the ingredients.

    Prepare a smooth and lumps free batter. Pour the batter into muffin moulds.

    Bake these muffins at 180 °C for 15 minutes in a preheated oven or until the toothpick inserted comes out clean.

    Once baked, take these muffins out and let them cool.

    For Cream Cheese Frosting

    In an electric mixer beat the cream cheese until smooth. Start adding powdered sugar and cream it after every addition of sugar. Add vanilla extract and cream again. Continue to add sugar and creaming it until you get pearly sheen and gooey but separable consistency.

    Fill it into piping bag and use any nozzle for the frosting.

    Your Red velvet cupcakes with cream cheese frosting are ready to serve.

    Homemade Red Velvet Cupcake Recipe

    Calories Count

    Total Calories  4449.16
    Total Servings  10 cupcakes
    Calories per Serving  444.91

     

    Homemade Red Velvet Cupcake Recipe from scratch
    Print Recipe
    Servings Prep Time
    10 cuppies 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    10 cuppies 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Homemade Red Velvet Cupcake Recipe from scratch
    Print Recipe
    Servings Prep Time
    10 cuppies 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    10 cuppies 10 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Ingredients
    For CupCake
    For Cream Cheese Frosting
    Servings: cuppies
    Instructions
    For Cupcake
    1. Preheat the oven at 180 °C for 10 minutes.
    2. In a mixing bowl sieve all the dry ingredients together – all-purpose flour (maida), sugar, cocoa powder, salt, baking powder and baking soda. Mix them well.
    3. Mix the milk with vinegar and keep aside for 5 minutes. The milk will curdle to form buttermilk. Now add color to this mix.
    4. Separately whisk the wet ingredients - prepared buttermilk, melted butter and vanilla essence.
    5. Add it to the dry ingredients and mix well with a spatula or with electric beater till there are no lumps.
    6. Now pour the batter in a cupcake mould and bake at 180 °C for about 15 minutes or until done.
    7. Remove and cool.
    For Cream Cheese Frosting
    1. In an electric mixer, beat the cream cheese until smooth. Begin adding powdered sugar, creaming thoroughly after each addition.
    2. Mix Vanilla extract in the cream.
    3. Continue adding powdered sugar until frosting has a pearly sheen and thick, gooey yet spreadable consistency.
    Recipe Notes
    1. Red food colouring will stain your hands, clothes and mouth, so use caution when handling.
    2. You must use a brand of heavy cream that whips very easily to stiff peaks.
    3. If the cream you are using don’t form the stiff peaks easily, whip the cream separately till it forms the stiff peaks and then fold with cream cheese.

    Disclaimer: Opinions expressed within this article are personal. The calories count is indicative using Google as a reference point. The links carry affiliate links. If you click and buy Sonlicious will get a small commission that helps in keeping the blog up and running. The brands gave nothing to recommend their product.

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