Red Velvet Cupcakes – This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that’s been kissed with cocoa. A cloud of not too-sweet, whipped cream cheese frosting takes it over the top. It’s a winner!
FOR THE CUPCAKES:
FOR THE WHIPPED CREAM CHEESE FROSTING:
1/2 teaspoon pure vanilla extract (or 1 teaspoon vanilla bean paste or imitation vanilla flavoring)
FOR THE CHOCOLATE “WAX” SEAL TOPPERS: (OPTIONAL)
TO MAKE THE CUPCAKES:
Bake until the cupcake’s center springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs attached, about 20 minutes. Resist the urge to open the oven’s door while the surface is still looking wet, or the cupcakes might risk sinking in the middle.
TO MAKE THE FROSTING:
TO ASSEMBLE THE CUPCAKES:
TO MAKE THE CHOCOLATE SEAL TOPPERS: (IF USING)
If you don’t ice your seals, the chocolate will stick to the wax seal.
For best flavor, use a high quality, dark, natural unsweetened cocoa powder. While light colored cocoa powder such as Hershey’s, still works just fine, I’ve found that darker types yield a richer taste in this recipe.I prefer the brand Hintz, which is readily available where I live in Egypt, but use whatever high quality, dark cocoa available to you. Dutch-processed cocoa powder is not recommended here, as it affects the rise of the cupcakes.
Buttermilk, also known as ‘laban rayeb’ in Egypt, adds a wonderful tangy flavor, tenderizes the crumb and activates the baking soda, which makes the cupcakes rise. While its best to stick to real buttermilk here, it can be substituted with a combination of whole milk and vinegar or lemon juice, if you must. Add 2 teaspoons of vinegar or lemon juice in a measuring cup and pour enough whole milk over it to reach the 3/4 cup mark. Whisk together and let the mixture stand for a few minutes until it thickens up. You’ll still need to add the other 2 teaspoons vinegar called for in the recipe.
The amount of red food coloring may vary depending on the type and brand used as well as the shade of red preferred. For that deep burgundy red you see here, I use 2 teaspoons of either Americolor Super Red or Chefmaster Christmas Red gel food coloring. If using a liquid food coloring such as McCormick, you’ll need to increase the amount to around 1 1/2 tablespoons, since it’s less concentrated than gel. If you favor a natural alternative, beet powder may be substituted. I’m unsure of the amount though, as I’ve never tried it myself. You may also omit the food coloring completely if you prefer; you won’t get that iconic red color, but it will taste exactly the same.
For the cream cheese, I use Kiri squares which is easily accessible where I live. If using Philadelphia, be sure to use brick-style, not the spreadable type in the tub.
The sour cream in the frosting adds a tangier taste and creamier texture. Since the amount is only 2 tablespoons, you don’t have to get out of your way to buy a new tub just for it.It’s amazing with it, but you can easily skip if you don’t have it on hand and still get great results.
The heart wax seal stamp I used here was custom-made by a metal worker in Old Cairo. Although it did the trick, I wasn’t in love with the quality and for that reason, I’d suggest ordering one off of Amazon or Etsy. Alternatively, fondant heart cut outs or sprinkles would look really cute on top of these cupcakes.
Keywords: red velvet cupcakes, red velvet, cupcakes, desserts
Find it online: https://cucinadeyung.com/red-velvet-cupcakes-with-cream-cheese/