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Saturday, December 17, 2011

Red Velvet Cupcakes {Small Batch}

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Classic Red Velvet cupcakes with smooth vanilla cream cheese frosting. Get creative and add some peppermint extract to the frosting for Christmas, sprinkles them with heart confetti sprinkles for Valentine's Day or an anniversary, even top them with a blueberry for 4th of July!


After my huge success making my Red Velvet Rose Water Cupcakes on the special champions episode of the Food Network's Cupcake Wars, one of the producers of the show asked me to provide some red velvet minis for a Parisian wedding shower she was hosting. I created some cute fondant toppers to fit the color scheme and decor. For the party, my cupcakes were displayed on a stand next to Cupcake Wars judge, Florian Bellanger's famous macaroons!


These classic cupcakes are simple to make and the frosting is phenomenal! For the cupcakes, simply sift the dry ingredients together to remove any lumps in the cocoa powder.


Beat in butter and oil.


Add half of the wet ingredients and beat for about a minute until smooth.


Add the rest of the wet ingredients until incorporated.


 Add vinegar and baking soda and watch it fizz! Fold it thoroughly into batter.


Scoop batter into pan and bake.


Top cooled cupcakes with cream cheese frosting and decorate!







Red Velvet Cupcakes {Small Batch}

Yield:  8 standard or 2 dozen mini cupcakes

Ingredients

Red Velvet Cupcakes:
  • 3/4 cup plus 1 1/2 tablespoons (94g) cake flour, spooned and leveled
  • 1/2 cup granulated white sugar
  • 2 teaspoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 1/3 cup buttermilk, room temperature OR 1/3 cup whole milk mixed with 1 teaspoon vinegar, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons red food coloring
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white vinegar
* Click here to learn how to make your own cake flour substitute and properly measure your flour without a scale.
 
Vanilla Cream Cheese Frosting:
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 4 ounces (1/2 of an 8oz package) cream cheese, room temperature
  • 1 - 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Directions 

Prepare Cupcakes:
Preheat oven to 350 degrees F. Bring butter, milk and egg to room temperature. Line a cupcake pan with 8 standard size baking cups (or 24 minis).

In a large bowl, sift together flour, sugar, cocoa powder, baking powder and salt, making sure there are no lumps of cocoa powder (if your dry ingredients are not well sifted you will have streaks or lumps of cocoa powder in your cake). With an electric mixer, beat in softened butter and oil on medium speed until the mixture resembles moist crumbs, about 1 minute. In a measuring cup, lightly whisk together buttermilk (or milk and vinegar), egg, food coloring and vanilla. Slowly add half of the wet ingredients to the flour mixture and beat about 1-2 minutes until batter is smooth and fluffy. Scrape down sides of bowl. Add remaining wet ingredients and beat about 30 seconds until incorporated. Stir baking soda into vinegar (it will fizz) and thoroughly fold into batter. 

Immediately distribute all of the batter between 8 standard size cups (about 1/4 cup batter each) or 24 mini baking cups (about 1 1/2 tablespoons batter each). Bake standard size cupcakes for 16-20 minutes and minis for 8-10 minutes, or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting.

Prepare Frosting: 
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Pipe or spread on top of cooled cupcakes.


Made by Nor A. in Kuala Lumpur, Malaysia  
Made by Nor A. in Kuala Lumpur, Malaysia


Check out out entire Valentine's Day OR Holiday roundup for more fun recipes and treat ideas!


Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

PS: Have you heard the news? Drumroll please...

I LAUNCHED MY VERY OWN YOUTUBE VIDEO SERIES,
WHERE I WILL BE SHARING MY FAVORITE SMALL-BATCH DESSERT RECIPES, BAKING 101 TIPS, FESTIVE PARTY TREATS & MORE EVERY WEEK

CHECK OUT MY TRAILER VIDEO BELOW, OR CLICK HERE TO VIEW IT ON MY YOUTUBE CHANNEL and don't forget to SUBSCRIBE!


If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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8 comments:

  1. will anything happen to the cupcakes if i use regular flour because i can't find cornstarch.

    ReplyDelete
  2. The cupcakes will not be as soft, light and fluffy. If you only have all-purpose flour, I suggest using only 3/4c. Be sure to email in a photo so we can feature you! I would love to know how they turn out! Good luck.

    ReplyDelete
  3. can i use powdered food coloring?

    ReplyDelete
  4. can i use a gluten free flour instead of cake flour?

    ReplyDelete
  5. Powdered food coloring should work just fine :)

    ReplyDelete
  6. I have never tried the recipe using GF flour, but I don't see why it wouldn't work... be sure to email in a photo and let us know how they turn out so we can feature you!

    ReplyDelete
  7. can i use beet juice?

    ReplyDelete
  8. Hi, I'm new to your website and your videos....I see that you focus on smaller serving recipes which is great but if I want to use your recipes to yield a more traditional amount (i.e. 1-2 dozen) do I do the simple the math of doubling/tripling everything?

    ReplyDelete

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