The RED VELVET CUPCAKES are small pastry masterpieces with timeless charm, recognizable for their deep red color and the incredibly soft, velvety texture. The batter, delicately flavored with cocoa and vanilla, is balanced and not overly sweet, created to enhance the typical moisture that makes this dessert so beloved.
To complete everything, the unmistakable cream cheese frosting — fresh and slightly tangy — which creates a perfect contrast with the cupcake’s softness. The generous, snowy decoration makes every bite elegant and satisfying, and visually irresistible.
Perfect for special occasions such as Valentine’s Day, dessert buffets or simply for a indulgent moment, red velvet cupcakes unite aesthetics and flavor in a refined balance. An iconic dessert of American origin that continues to conquer for its sophisticated simplicity and unmistakable character.
You might also like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: Valentine's Day, All seasons
Ingredients
- 1 egg
- 1/2 cup + 2 tbsp granulated sugar
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 2 tbsp + 1 tsp unsweetened cocoa powder
- 1/3 cup sunflower oil
- 1/2 cup milk
- 1 tsp apple cider vinegar (or white wine vinegar)
- 1 pinch salt
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel)
- 6 tbsp butter (softened)
- 2/3 cup powdered (confectioners') sugar
- 7 oz cream cheese (spreadable)
- 1 tsp vanilla extract
For the red velvet cupcakes you will need
- 1 Bowl
- 1 Whisk
- 1 Sieve
- 10 Cupcake liners
- 1 Piping bag
- 1 Small bowl
Preparation
In a bowl, quickly mix the egg with the sugar. Add the oil, milk, vanilla extract and apple cider vinegar. Mix carefully.
Add the sifted dry ingredients: flour, unsweetened cocoa, baking powder and salt. Mix until you obtain a smooth batter and add the red gel food coloring. Use as much as needed to achieve a vivid red color.
Divide the batter into the liners, filling them halfway. Do not overfill, otherwise the batter will overflow during rising.Bake in a preheated, conventional oven at 356°F for 18 minutes.
Check doneness with the classic toothpick test. Remove from the oven and let cool completely.Leave the butter out of the fridge for 1 hour so that it softens. Then beat it with the powdered sugar until creamy.
Add the cream cheese, vanilla and mix briefly.
Transfer the cream cheese frosting into a piping bag and decorate the cooled cupcakes.Embellish the red velvet cupcakes with sugar hearts and muffin crumbs. Store them in the fridge and bring them out 20 minutes before serving.
