Hi everyone, I hope you are having a great summer.
Do you love a red velvet cupcake? First time I tried a red velvet cupcake was at Magnolia bakery in New York. I´m not a fan of red velvet cupcakes not from Magnolia Bakery or the one I made here.
This recipe is an old one, with new pictures and I got great reviews for this cupcake on an old post and just wanted to update the blog-post! Instead of cream cheese frosting, I use my favorite vanilla frosting.
I topped each cupcake with vanilla frosting and some red velvet crumble!
Red Velvet Cupcakes with vanilla frosting
- 2 large eggs, room temperature
- 1 1/4 cup (280 g) granulated sugar
- 1 3/4 cup + 1 tablespoon (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon natural unsweetened cocoa powder
- 1 tsp. Vanilla bean paste or 2 tsp vanilla sugar
- 1 tablespoons white wine vinegar
- 1/2 cup (100 ml) canola or vegetable oil
- 1/4 cup (50 ml) heavy cream, room temperature
- 1 cup (225 ml) sour cream or buttermilk, room temperature
- 1-2 tablespoon liquid or gel red food coloring ( I used one tablespoon)
- Vanilla frosting you can find the recipe →here.
- 1 red velvet cupcake (crumbled) for decoration, optional
- Preheat oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes.
- Place the eggs, and sugar in a standing mixer bowl fitted with the whisk attachment and whip for 5-7 minutes, until the mixture is thick and a pale yellow.
- In a separate bowl, combine the dry ingredients and sift twice and set aside for now.
- In a separate bowl, combine the oil, sour cream, food coloring, heavy cream and white wine vinegar.
- When the eggs and sugar are thick and pale yellow, Stop the mixer and scrape down the sides and bottom of the bowl with a silicon rubber
- Put all the dry ingredients into the mixing bowl and all the wet ingredients
- Mix on low speed for 30 seconds.
- Scrape the side and the bottom of the bowl again to make sure everything is fully incorporated.
- Scoop the batter into prepared pans, using a standard size ice cream scoop, filling about 3/4full.
- Bake for 15-20 minutes or until a cake tester inserted into the center of a cupcake comes out clean.
- Transfer the pans to a wire rack to cool completely.
- Frost these cupcakes with vanilla frosting you can find the recipe →here.
- I use an ATECO 849 nozzle, to decorate these cupcakes, and then top each cupcake with some crumbs from 1 one red velvet cupcake.
Have a beautiful day you all.
Love Manuela xox
Step by step pictures;