Red Velvet Cupcakes Recipe


Red Velvet Cupcakes
  1. 1/2 cup butter, softened to room temperature
  2. 3/4 cup granulated sugar
  3. 2 eggs, separated
  4. 1 1/4 cups all-purpose flour
  5. 1 Tbsp. cornstarch
  6. 1 Tbsp. cocoa powder
  7. 1 1/4 tsp baking powder
  8. 1/4 tsp baking soda
  9. 1/4 tsp salt
  10. 1/2 cup buttermilk
  11. 1/2 tsp distilled white vinegar or apple cider vinegar
  12. 1 tsp vanilla extract
  13. 1/4 cup sour cream
  14. 1 Tbsp. red food coloring, liquid
  15. Pillsbury Pastry Bag - Cream Cheese 16oz or homemade cream cheese frosting (recipe linked below)


  1. Preheat oven to 350 degrees and line a 12-cup muffin tin with cupcake liners.
  2. With a standing mixer or hand mixer, whisk egg whites until soft peaks form (white, foamy, and very soft). Set aside.
  3. In the bowl of a standing mixer or with a hand mixer, beat butter until light and fluffy, about 1-2 minutes. Add in sugar, and beat until well combined and all sugar granules have dissolved.
  4. Next, add in egg yolks, one at a time, beating well after each addition. Set aside.
  5. In a separate bowl, sift all-purpose flour, cornstarch, cocoa powder, baking soda, and salt together. Set aside.
  6. Mix buttermilk, vinegar, and vanilla extract together.
  7. Alternately add flour mixture and buttermilk mixture to the butter mix, beginning and ending with flour, mixing until just combined. You do not want to over mix the batter.
  8. Add in sour cream and food coloring, and mix until just combined.
  9. Fold in egg whites, until the white is no longer visible.
  10. Fill each muffin cup about 3/4 of the way full.
  11. Bake for 15-16 minutes, or until a cake tester comes out clean.
  12. Allow to cool. Frost cupcakes with Pillsbury Pastry Bag.
  13. If desired, I crumbled up one cupcake and used those crumbles to decorate the tops of each cupcake (totally optional).

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