How To Make Homemade Red Velvet Cupcakes Recipe
Personally, I love Red Velvet Cake; not to the extent that it’s the only cake I will eat, but it has that little extra something (the splash of red wine vinegar in the batter) that offsets the sweet cream cheese frosting, and makes it a guilty pleasure.
I have noticed that they can be quite expensive depending on where you go for them. Of course, if you’re at a fancy restaurant a piece can be upwards of 10 bucks, and if you buy one at the grocery store, they are around 15 dollar for a whole cake.
The same thing goes for the Red Velvet cupcakes; pricey and depending on who makes them, the cupcake or the frosting can a little too bland (or sometimes too sweet) that the cupcakes less enjoyable.
Either way, if you take the time out to bake up a few batches of these cupcakes at home, you’ll save money and have some tasty treats that will last you a week (or a few days depends on how often and how many you choose to eat).
This recipe will take a little less than an hour to make. The best way to make these cupcakes (with the least amount of dirty dishes) is to make the whipped egg whites first using the standing mixer. This step cuts down on clean up time.
Preparation time: 20 minutes
Cook time: 25 minutes
Servings: 24 cupcakes
2 12-cup Cupcake tin cookie sheets
24 Cupcake foils
1 Standing mixer with both paddle and whisk attachments
2 1/3 cups All Purpose Flour
1 ½ teaspoon Double Acting Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
¾ cup Unsalted Butter (1 ½ sticks), softened at room temperature
1 ½ cups White Sugar
3 Egg Yolk
3 Egg Whites
1 teaspoon Vanilla Extract
1 tablespoon (roughly 50 drops) Red Food Coloring
1 teaspoon Red Wine Vinegar
I cup Heavy Cream or Whole Milk
2 cups Powdered Sugar
1 teaspoon Vanilla Extract
8 ounces Cream Cheese, softened at room temperature
1-2 tablespoons Heavy Cream (optional, in case the frosting get to thick or "dry")
1 tablespoon unsalted Butter, softened at room temperature
1. In the standing mixer with the whisk attachment, whip the egg whites until you have stiff peaks.
2. Scoop out whites from the standing mixer and set aside (in a small bowl) while you make batter; wipe out the mixing bowl with a damp paper towel or dish cloth.
3. Sift together the salt, powder, soda and flour.
4. Whip together butter, sugar and vanilla in the standing mixer until fluffy.
5. Add the egg yolks and vinegar.
6. Whip together until well combined.
7. Add the milk and flour in three alternating parts.
8. Add the red food coloring (the amount will vary depending on color preference).
9. Fold the whipped egg whites into the batter.
10. Pre-heat oven to 350 degree F. Line the cupcake tins with the cupcake foils.
11. Fill the cupcake foils half way with the batter. Bake for 25 minutes, or until a toothpick comes out clean when poked into the center of the cupcake. Clean the standing mixer during baking.
12. Allow the cupcakes to cool while you make the frosting.
13. In the standing mixer, whip the cream cheese and butter until fluffy
14. Add the vanilla extract and gradually add the powdered sugar (1/4 cup at a time).
15. Add the milk if the frosting gets too dry or too thick
16. When fluffy and creamy, frost the cups using a frosting knife, spoon or small spatula.
17. Serve cupcakes immediately or place them is an air tight container for transporation to maintain freshness.