Best Red Velvet Cupcakes

Red velvet cakes and cupcakes are an extremely popular dessert, and they are definitely one of my favorites. There’s something very special about the flavor (which has a little bit of tang to it) and they’re just tremendously delicious.

Food Coloring: I knew I wanted to make these cupcakes and the only thing I didn’t have in my pantry was the red food coloring. To be honest, I haven’t used food coloring since my kids were young and we were coloring Easter eggs. However, I am very interested in developing my skills in cupcake decorating. Well, I can’t very well get by without using food coloring if I want to expand my cupcake decorating competency. I began doing some reading on the types of food coloring and how it was made. It was interesting. Food colorings were originally made from coal tar. Now, however, most synthetic food dyes are derived from petroleum, or crude oil. I understand that the products have been ultra processed so that no original petroleum exists in the dyes, however, I’m still not putting that in my cupcakes.

There are much better alternatives, thank goodness. I found a 100% plant-based food coloring packet from Amazon. This product is made from beets, cabbage, and beta-carotene. I placed my order, and it arrived within two days. The red color is not as red as with regular food coloring. It came out more of a cocoa reddish brown, which is fine with me. Choose whichever food coloring you prefer though.

Cocoa Powder: The other thing I wanted to discuss is when you go to purchase your cocoa powder, you’ll see there are two types: Natural and Dutch Process. The cocoa powder that you choose is important because there is a difference between the two that could make an impact on your baked goods. This recipe calls for natural cocoa powder, like Hershey’s Cocoa. This means that it is made from pure cocoa beans - roasted and ground without alkalization. It is naturally more bitter and lighter in color. Dutch cocoa powder is alkalized and tends to be darker in color and milder in flavor.

If your recipe calls for cocoa powder and doesn’t make a distinction, it usually means natural cocoa powder. You may notice that the recipe also calls for baking soda. Natural cocoa is acidic and needs baking soda (alkaline) to neutralize the acidity in the cocoa. For recipes that call for Dutch process cocoa, you’ll often see baking powder in the list of ingredients. Dutch process needs a leavening agent such as baking powder to give it a good rise. Otherwise, your baked goods may come out too dense.

Having said that, Dutch process cocoa is, of course, amazing in recipes. It just needs the right one. Think about the chocolate flavor in Oreo cookies. That’s Dutch process cocoa.

By the way, these cupcakes came out moist and incredibly delicious!

Disclosure Notice: As an Amazon Associate, I earn from qualifying purchases.

Yield: 24 cupcakes

Author: Karen - Oventry.com

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Red Velvet Cupcakes

These delightful cupcakes are light and full of yummy deliciousness!

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

Cupcakes

• 2 1/2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder (not Dutch process cocoa)
• 1 tsp salt
• 1/2 cup unsalted butter (1 stick) softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 1/2 tsp red food coloring (I use plant-based)
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp apple cider vinegar

Cream Cheese Frosting

• 1/2 cup butter
• 1 lb. cream cheese - softened
• 1 Tbsp vanilla extract
• 4 cups confectioner's sugar

Instructions

Cupcakes

1. Preheat oven to 350° F and prepare 2 cupcake pans with cupcake liners.
2. In a medium sized bowl, whisk the flour, cocoa powder, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar on medium speed until creamy. Add in the eggs, buttermilk, food coloring and vanilla and continue to mix until creamy and well-blended.
4. In a separate small bowl, add the baking soda and pour vinegar over the baking soda which will cause it to bubble. Pour this mixture into the butter/egg/buttermilk mixture and mix on medium speed until well-blended.
5. Turn your mixer to low and slowly add in the flour mixture and mix until fully incorporated. Do not overmix.
6. Use 2 spoons or a cookie scoop to drop batter into the cupcake liners about 3/4 full.
7. Bake for 20 - 25 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.
8. Cool on wire rack.

Cream Cheese Frosting

1. Mix the butter and cream cheese for about 5 minutes or until creamy.
2. Slowly add in the confectioner's sugar and mix on medium speed until light and fluffy.
3. Frost cupcakes after they have cooled.

Notes

Store in the refrigerator, if using the cream cheese frosting, in an airtight container.

For the cream cheese frosting: If you want your frosting whiter instead of having the yellowish buttery color, mix the butter first on medium to high speed for about 10 to 15 minutes. The longer you mix, the lighter the butter becomes. Then add in the cream cheese and mix for another 5 minutes before adding in the vanilla and confectioner's sugar.

Food Coloring: I wear gloves when using food coloring just to save my hands. However, I also use natural food coloring which doesn't stain near as much as regular food coloring.