Make your weekend special with this simple recipe of red velvet cupcakes that you can surprise your friends and family with. Each bite is moist and soft and will crumble easily on the tongue. Follow this recipe and you’re good to go. You can also bake this batter in a cake tin to get the best red velvet cake recipe.
Ingredients:
- 2 large eggs, room temperature and separated
- 166 gm all-purpose flour (spooned & leveled)
- 32 gm cornstarch
- 1/2 teaspoon baking soda
- 7 gm natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 56 gm unsalted butter, softened to room temperature
- 200 gm granulated sugar
- 120 ml canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 120 ml buttermilk, room temperature
- cream cheese frosting for topping
Directions:
- Preheat the oven to 350°F or 177°C.
- Line a muffin pan with cupcake liners. Set aside.
- In a bowl, add the egg whites and beat with a handheld mixer or a stand mixer with a paddle attachment until soft peaks form. Set aside.
- In another bowl, sift in the flour and cornstarch. Mix well. Then add in the baking soda, cocoa powder and salt and whisk them in well. Set aside.
- In a bowl, add the butter and beat with a handheld mixer or a stand mixer with a paddle attachment until smooth and creamy. Then add the sugar and beat it in until it's fully dissolved. Scrape down the sides of the bowl and drop the mixture back into the middle and beat well. Then add the oil and beat it in.
- In the butter bowl, add the egg yolks and vanilla. Beat until thoroughly combined. Then add the vinegar and food coloring till you've got the desired colour.
- Now slowly add the dry ingredients to the butter mixture. Add a little bit at a time, beat it in, then add more dry ingredients, and so on. Beat it all in this way. Then add the buttermilk and beat that in too.
- Add the whipped egg whites into the batter and fold them in softly. The batter will be smooth and shiny.
- Now spoon the batter into the cupcake liners, filling them ⅔ full. Bake for about 20 minutes. The exact time will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean. Do not overbake or your cupcakes will dry out.
- Once done, let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- In the meantime, prepare the cream cheese frosting.
- Frost the cooled cupcakes with the cream cheese frosting. Make sure the cupcakes are cool. If they are hot, the frosting will melt and drip everywhere.
- Serve cool.
Notes, tips and tricks:
- The cupcakes can be made ahead, one day in advance. They will need to be covered and stored at room temperature. The frosting can also be made a day in advance and stored in the fridge until ready to use.
- Leftover cupcakes can be stored at room temperature for three days and in the fridge for five days. Unfrosted cupcakes can also be frozen for up to three months. Thaw overnight in the fridge and then bring to room temperature before using.
- You can also use this recipe to make mini cupcakes. Bake for about 12 minutes or until a toothpick inserted in the middle comes out clean.
- Add the food colour one drop at a time. Mix it in, see the colour, then decide if you want to add more. Add it carefully since it's probably going to be strong and require no more than two to three drops.
- The butter must be at room temperature before adding it to the batter. If it's too cold it won't mix in properly and the batter will be lumpy. If it's melted, it will be too hot and liquidy, and the batter will be too runny. So let the butter come to room temperature before using.