Red velvet, the queen of cupcakes 🙂
This elegant beauty is always the chosen one when it comes to fancy celebrations and gatherings, especially if you’re catering to a large crowd with many different tastes. It’s definitely the crowd pleaser with its appealing colours and balanced flavours and not to mention the beautiful velvety crumb textures!
This classic cupcake has been around for decades and has many variations of it. Originally red velvet cupcakes were frosted with a milk frosting (Ermine frosting) that is cooked on the stove and ends up looking and tasting like whipped cream when finished.
Nowadays, red velvet cakes and cupcakes are frosted with a velvety and rich cream cheese frosting which definitely brings out a lovely all around flavour to the cupcake.
There are tons of recipes out there for red velvet cupcakes, many claiming to be the tastiest and velvety-ist (is that a word 😁) and with many different techniques to get that sought after velvet crumb.
Alot of recipes tend to use a large amount of oil in the cupcakes, since oil is definitely a moist maker in all cakes, but I always seem to find those cupcakes a bit too oily. Although the texture is great, I really wanted to create a red velvet cupcake recipe that doesn’t leave a layer of grease on your liners and trays and after MANY different attempts and recipe tries, I’ve finally found my favourite!
This recipe uses a combination of both butter, for that undeniable flavour, and oil because you need some to get that velvety texture. I also use sour cream in these cupcakes because it makes the cupcakes super moist and creamy and since we’re making such a beautiful cupcake, I always say that it’s worth it to get the sour cream into it!
Buttermilk is a must in these cupcakes because you need that tangy red velvety flavour that it gives as well as the most tender and moist texture. If you don’t have buttermilk on hand then sour milk should be used which is super easy to make. Please follow the directions to make sour milk below.
I absolutely love these cupcakes and I’ve added step by step pictures to ease the whole process for you guys ❤
Start by whisking the flour, salt and cocoa powder together.
In your mixing bowl, whisk the melted butter, oil and sugar together until well combined. The mixture will be gritty.
Add in the egg and vanilla, whisk whisk whisk.
Then pour in the red food colouring and whisk to combine.
Measure out the sour cream and add to the batter.
Then whisk in the flour mix and buttermilk in alternating batches starting and ending with the flour mix.
The batter will be slightly thin but smooth.
Here comes the red velvety part.
In a small cup, measure out the baking soda and while whisking fast pour the white vinegar on top. Pour this on top of the cake batter.
Once you’ve added the vinegar the mixture will bubble and foam so try to whisk fast and pour on to the batter.
Whisk batter smooth and divide between cupcake cups. Bake, cool and frost! 🙂
Cool on a wire rack before frosting. Ohh this frosting! It’s my all time favorite cream cheese frosting and I use it on EVERYTHING such as banana cakes and cupcakes to cinnamon rolls and carrot cake and many more.
These cupcakes are one of the most popular cupcakes I make and I am always asked to make them time and time again.
I love the look of these cupcakes topped with small sprinkles! I use them whenever I’m at an event or having guests over, they’re just so cute!
My favourite classic red velvet cupcake recipe. Enjoy my friends ❤