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)

For decorating;

  • Vanilla frosting you can find the recipe →here.
  • 1 red velvet cupcake (crumbled) for decoration, optional

Directions;

  • 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.
  • Enjoy

Have a beautiful day you all.
Love Manuela xox

Step by step pictures;

Facebook Comments

2 Comments

  1. Hi! I love your blog. The photos and videos are lovely. And your vanilla frosting recipe is awesome! It’s so delicious. I made it to frost my birthday cake last year.
    I was just wondering if you really meant you’re NOT (what you wrote in the post) a fan of red velvet cupcakes. I’m not either, just because of all that red food coloring, which I don’t really want to eat. But I’m wondering why you made them if you don’t like them. They look great anyway! I know people say the food coloring is part of the flavor, but if I try this recipe maybe I can find some natural coloring or just leave it out.

    • Thank you so much ! I Made because of a request. I just don’t like using so much food color in my cakes

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