red velvet cupcakes without buttermilk

Add prepared dry ingredients and mix until smooth, about a minute. These red velvet cupcakes are super moist, they are the best red velvet cupcake recipe ever!! I'm Jane, and I adore baking, cooking and all things delicious. The smart cooking sidekick that learns what you like and customizes the experience to your personal tastes, nutritional needs, skill level, and more. Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the end. The best way to make cupcakes without eggs is finding the right combination of leavening agents, such baking powder and/or baking soda, and acids, such vinegar, lemon juice, buttermilk… What would you recommend as a substitute? Scrape the bowl again finally, and beat again if needed. To make a red velvet cake instead, double the quantities below, divide between three 20cm cake tins and bake for 25 minutes at the same oven temperature. Pinterest It was actually a natural result of combining vinegar with cocoa powder. Nowadays, cocoa powders are processed with acid-neutralizing agent and it doesn’t react to acidic ingredients as it used to. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Basically, you’ll miss out on the signature taste and texture of these classic cupcakes. Look at the sprinkling of the red velvet crumbs – they’re just so red! Mix in the … Thank you so much for your help. Thank you! Would it be possible to use this recipe to make mini sandwich cakes, or would I need to change it? What can I substitute the white win vinegar with? How to make red velvet cupcakes. You can also subscribe without commenting. Line a muffin tin with paper liners and spray with cooking spray; set … I prefer using plain flour for red velvet cakes though.Â. You can of course just bake vanilla cupcakes and use food colouring, but Red Velvet is meant to be Chocolate AND Vanilla but be super red – the bicarbonate, vinegar, and buttermilk help create the texture and bring the colour out more! And that is exactly what I did for these red velvet cupcakes with buttermilk! If you want to use some cake crumbs to decorate, level off any peaked cupcakes, or core a couple out slightly and crumble up. ; For a richer red color red velvet cupcakes… X. So definitely check out my other recipe if you want to make a layer cake version! Hey! I love the simplicity of this one. The acidity in buttermilk is important as it is needed to react with the bicarbonate of soda (baking soda) to make the cupcakes rise. Absolutely divine!!! For the frosting I used less cream cheese and I squeezed the water out of it. And for the piping bags? Definitely didn’t like your frosting recipe – it was incredibly runny, even after refrigeratorating. Hiya – so that may result in a different texture and may make them slightly explode as the raising agent is different in these! Just wondering , would I be able to use self raising flour? I was flabbergasted with how red my cupcakes came out – such as they look like they have been edited beyond belief, but they really are that red! They are just AMAZING. Notify me of follow-up comments via e-mail. Beat again for another minute. Add in half of the flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!). Just one question though… I live in Portugal and do not get any other vinegar other than white wine vinegar! Depending on what the flowers were made of, they might bleed, but they’d have to be kept in the fridge as cream cheese frosting needs to be in the fridge x. I would be using floral paste do you think this wouod be ok? It’s so much more! - Jane's Patisserie. Also would they be ok out of the fridge if i was making on the sat amd being eaten on the sun? Decorating These Red Velvet Cupcakes… If so, can you please provide an estimate of the reduced baking time? It is also hot in Alabama so that probably didn’t help matters. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Can you freeze these cupcakes until you need them ? Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla … Finally – beat in the Bicarbonate of soda, baking powder, and vinegar. 180ml buttermilk, at room temperature (Note 2), 55gr unsalted butter, at room temperature. This will be the only RV recipe I use from now on. You can make both cupcakes and frosting in advance. If I tipped the spoon it just dropped straight off it, and I ended up spreading it onto the cakes. Sooo good! All Rights Reserved. Very pleased with the outcome! I want to make 2/3 week before need them ? I still stick by the red velvet cake sponges for the cakes – but which cream cheese frosting you use is up to you! Thanks for the great recipe. But I don’t see why you couldn’t. It’s quite a few worlds apart from the near five years ago it was originally posted! Save my name, email, and website in this browser for the next time I comment. I will definitely be making these again. Even brought the redcolouring you mentioned and yes it is brilliant. Hi. Hi Jane. Hope you enjoy this recipe and let me know what you think. I’ve been searching for a red velvet rfor cite for ages… and yours seems perfect! Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes. In a small dish, mix together baking soda and vinegar. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and … Having egg and buttermilk at room temperature aids the batter to blend better, thus it does affect the texture of the cake. It’s really easy to make these stunning cupcakes. Millionaires Brownie anyone?! x. Hi could I double this recipe or would it ruin the rising agents. I’ve never tried making the cake version out of this recipe though. My family loves them! If making 1 day in advance, you can store the cooled cupcakes in an airtight container at room temperature, and refrigerate the frosting, covered, until ready to decorate the cupcakes. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. For the piping, I used my favourite 2D Closed Star Piping Tip – it creates the best swirl. I made them yesterday. Each one plays an important part in how the cupcakes … BTW, we’re trying your white chocolate and raspberry cheesecake tomorrow!!! (If using a plastic bag without a pastry tip, cut a slit into the top of each cupcake before squeezing in filling.) But you won’t get that beautiful velvet-y texture, moist and soft crumbs and a slight tang. Hi! Beat together the butter and sugar in a stand mixer till smooth and fluffy like you would a normal cake! Yes as this mix uses 2 eggs half should be okay! Theres notes on the post about making your own!! Hey there! We used Sainsbury’s colouring so they didn’t come out very red or red at all 😅 but will definitely get the Rev one Des one from amazon xx, Hi. However, I adore both equally! I followed the recipe, used full fat Philadelphia, but somehow it just came out more like a soup than frosting, it just poured right through my piping bag 🙁 I ended up pouring the rest of the bag of icing sugar in to try and thicken it up, and left it in the fridge for a couple of hours. Super fluffy, with a thick and pipe-able icing – can’t ask for anything more, Love your recipes, am i able to halve this recipe? x, I made these cupckaes today and they came out gorgeous. Will be making them again soon! Frost with 2 quantities of cream cheese frosting and sandwich together. This looks amazing! difference between natural and dutch processed cocoa powder, https://www.sweetandsavorybyshinee.com/super-tall-red-velvet-layer-cake/, about 1 tablespoon of liquid food coloring. Just love this recipe and used it loads. Preheat your oven to 180C/150CFan and get 12 cupcake cases ready! Hi, Rhonda! Can this recipe be doubled and made as a cake instead of cupcakes and still have the same moist flavor and texture? This site uses Akismet to reduce spam. But you won’t get that beautiful velvet-y texture, moist and soft crumbs and a slight tang. Either liquid or gel food coloring will work for this recipe. So glad you fount the recipe after all! x. I have Wilton, but the colour still doesn’t seem to come out that lovely bright red? Thanks!! The extract that you would normally use in vanilla cupcakes or something. Frost the cooled cupcakes preferably right before serving, or a few hours prior. Oh, I’m so happy you enjoyed the recipe, Caitlin. . Very moist and pretty fluffy. I use this McCormick liquid red food coloring and I get that beautiful bright color every time. I just need to have another go I suppose! Apple cider vinegar is good – or any other white vinegar that’s similar! If not can you give me another alternative, I did notice your comment earlier about baking soda and white distilled vinegar replacing baking powder! Do they freeze well? Needless to say there aren’t many left now! I wanted to make mini versions as the normal size ones turned out so well. Facebook Dutch-processed cocoa powder has a darker color, which may result darker cupcakes. I find that using the right size bag, and the right size piping tip will definitely help – especially when doing something like Cream Cheese Frosting! Brilliant! So glad you tried my recipe and thank you for your honest feedback. Jen 🙂, Hey! You can find me on: To achieve the level of brightness of my cupcakes, you’ll need: When it comes to cocoa powder, I recommend using unsweetened natural cocoa powder. I’m sure I added plenty of red colouring? Cocoa powder (and other fruits and vegetables, like purple cabbage, plums, blueberries, raspberries) naturally contain anthocyanins, a pigment that changes the color due to pH level. I’m posting on a Monday this week, instead of Tuesday like I usually do. The recipe is lovely and the cream cheese frosting is really beautiful, but my cakes look like chocolate cupcakes not red velvet? I will emphasise on the fact that you MUST USE A GOOD QUALITY COLOURING. I’m so glad you tried the cupcakes. x. Hi Jane, Thank you for your feedback, it made my day! I used the exact same red food coloring that you recommended and added just 1tsp. So worth getting the food colouring you suggested. Hello, I can’t wait to try!!! And thank you for sending the photo of your beautiful cupcakes! These classic red velvet cupcakes have a smooth velvety texture with buttery soft crumbs. You will see however that my recipe isn’t just my Cake recipe halved as I believe this version bakes better as a cupcake, and the other as an actual cake – so there is a difference! But honestly – a classic ‘Red Velvet’ contains these ingredients – and you can’t really avoid them. And I’m about to show you how to make absolutely perfect red velvet cupcakes from scratch. ❤️🤤 Si, ad Cinnamon Belgian Hot Chocolate… ❤️🍫 Th, (New!) I can’t get hold of any white wine vinegar. I really want to make red velvet cupcakes but I can’t get buttermilk. I’m so happy to hear the cupcakes turned out great. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. I can’t say for certain I’m afraid as I’ve never personally done it, but I’ve heard of colours leaking from fondant onto frostings x. In a small bowl, mix together the red food colouring, and vanilla extract to a paste – Add this mixture to the butter mixture and beat until combined and coloured well! Wonderful recipe!! Yes it would happily make 10-12 mini cakes (depends on your mini sandwich tin as they can vary in size slightly!) When done right, red velvet cake has a smooth velvet-y texture with soft buttery crumbs. . Want to make Christmas themed red velvets with green icing 😍 thanks xx, I’ve never used colour mill colours, but as long as they are really strong and you don’t need much it would be fine! Gingerbread Blondies! Would the cooking time be the same for 24 mini cupcakes at the same temperature? *This post may contain affiliate links. . Do you think I should add just half a tsp next time? Classic red velvet cupcakes with cream cheese frosting are always a hit! * Disclaimer: All nutrition information are estimates only. Followed the recipe exactly. I’m so happy you’re here! I will put the original recipe below in the notes, but the new version is much much better. For some stupid reason I did not save this recipe when I made it. Next time try to bring those ingredients to room temperature before baking and see if there’s difference. The sponge is really soft and moist, cream cheese frosting is perfect, not too sweet and sickly! The reason that this recipe differs slightly to my regular Red Velvet Cake is that when using different forms of raising agents, then you can’t always just double or half it. Over the years, I’ve discovered that red velvet cupcakes tend to dry out more quickly than I’d prefer, so let’s talk first about how we keep them nice and moist without being dense (because red velvet … X, Mini cupcakes are usually about 10 minutes! Hello, great recipe! I’ve got the silicone mould! I’m not 100% sure as the giant moulds can vary slightly – it may need a bit more? Would stork/baking spread work as an alternative to unsalted butter? This recipe has been updated in April 2020. I made these and they turned out great! Is there any other colouring you would recommend after sugarflair. These were amazing! They are amazing. They’ll probably fail. After finally finding the best red velvet recipe from your red velvet cake I was even more impressed with your cupcake version! ❤️🎄 Chocolatey &, I use this red food colouring for these cupcakes, How to Make Cream Cheese Frosting – Back to Basics, Carrot and Walnut Cupcakes! Have you ever doubled it, and if so did you get the same results? (Obviously stick to an unsalted butter block for the frosting), For the sponge it should be absolutely fine x, Hi Jane! So the new method, which is explained in detail on my How to Make Cream Cheese Frosting – Back to Basics post – and it’s delightful. Paired with tangy. If you’re wondering whether you can make these red velvet cupcakes without buttermilk, the answer is “no”. Absolutely gorgeous cakes. Scrape the bowl well, and add in the vanilla. It’s beautiful. It’s mind-blowing! I have a question. Hahah yes thats on the list for me too – red velvet eeeeeverything. Bicarbonate of soda works by reacting to acid in the recipe – the rising comes from the mix of Bicarbonate, Buttermilk and Vinegar. All images & content are copyright protected. Otherwise the recipe was awesome, great instructions and super easy to follow for a beginner like me! We made those today and they are delicious! The egg and buttermilk I used were not at room temperature, could this have been the cause? Set aside. I had, however, had many requests for a cupcake version, so here it is! Bake for 20-25 minutes or until the middle of the cupcakes comes out clean when poked with a skewer! Once the cakes are baked, leave to cool on a wire rack. Hi Jane A fab recipe as always! Hey, Paige. Thank you so much Jane you are helping me through a difficult stage in my life. Thank you! I’ve tried the recipe and its absolutely good. Hi Jane, Add powdered sugar and beat on low speed for a minute. Can white distilled vinegar be substituted with white wine vinegar? Thanks x, Hey! You can of course just bake vanilla cupcakes and use food colouring, but Red Velvet is meant to be Chocolate AND Vanilla but be super red – the bicarbonate, vinegar, and buttermilk help create the texture and bring the colour out more! What kind of food coloring are you using? […] lovely and delicate. So back in the day, when natural cocoa powder was mixed with acidic ingredients like vinegar and buttercream, common ingredients of classic red velvet cake, the cake batter naturally turned red. Thank you for sharing it! and do I really have to use buttermilk?! Thank you for your feedback, John! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. Hi, Anastasia! The icing is a tad runny but still holds it shape rather well while piping. And the creamcheese frosting is absolutely PERFECT, I have the Christmas red sugar flair food colouring, would this work ok in this recipe? I want to bake a birthday cake in round 9inch pan… Would this recipe work? I have made alot of red velvet desserts using many different recipes. Oh My Goodness. Hi, I’m Shinee! As in make the mixture then halve it to add a colouring to each ? And no, red velvet cake is not just a chocolate cake tinted with red color!! I, in fact, LOVE IT. Top tip for making Red velvet cupcakes. Is there is any other vinegars I can use instead? I’ve ordered online but it won’t come in time. . Still way too runny and it greatly decreased the aesthetics of the cupcake. Bake for about 18-20 minutes, or until inserted toothpick comes out clean. Big hit! Thank you. Love this recipe made the best cupcakes I’ve ever made the sponge is so light and fluffy! While the soda/vinegar mixture is bubbling, add it to the batter and mix it well. So, this recipe is slightly different. It was spectacular , and tasted delicious. I wanted to double the recipe and make it a proper cake, how to do it? Using your piping bag and piping tip, pipe your Cream Cheese Frosting onto the cupcakes. Thanks Jane for the recipe ❤, Just made these Red Velvet Cupcakes. I made it and everyone loved it. This site uses Akismet to reduce spam. The cupcakes themselves came out looking great but were a bit heavy, not as light as I’d want a cupcake to be. A couple of weeks ago I posted my recipe for my Red Velvet Cake and it was a massive success – it’s one that you were all waiting for for a very long time! So the 2 layer red velvet cake recipe would this be ok for 3 6inch tins. The cake recipe is the same, apart from using the better food colouring! The original cream cheese frosting recipe was: 75g Butter, room temperature, 150g Icing Sugar, 2-3tbsp Whole Milk/Double Cream, 1x 180g Philadelphia Full-Fat Cream Cheese, You can use self raising flour instead of plain flour - if so, also leave out the baking powder. Awesome!! Otherwise, they went down a treat! Would I be able to add white chocolate chips to these or would that mean I had to alter the recipe? Live your recipes xx. I love them as I repeatedly say, but you can use any regular size cupcake case or baking cup that you fancy! Hello I have made this recipe several times and I must say it gets better every time! Made these today and theybwere amazing. This isn't essential, but red velvet cake crumbs make the best sprinkles! . I am hoping to try this recepie this week but for two lots two days apart. Seemingly little things sure make a big difference in baking, don’t they? Welcome to my Kitchen! Paired with tangy cream cheese frosting, these homemade cupcakes are simply irresistible! Slowly whisk in milk and bring to a boil. I was disappointed with these I followed the recipe 100% and I have to say my family and I all agree this tasted nothing like red velvet ! Yay, so happy you tried and loved my red velvet cupcake recipe. Thanks! If not able to store the uncooked mix would unfrosted cakes be still as fresh if stored in the fridge over night? Youtube. (<- affiliate link to my go-to cocoa powder!). Scrape down the sides and bottom of the bowl as … (C) 2020 - Jane's Patisserie. Would I need to alter the amounts in this recipe for a giant version? There's chocolate, vanilla, vinegar, and buttermilk in the cupcakes. One question I always get is “What is buttermilk” or “can I just use regular milk” and to basically answer this.. you MUST use buttermilk. Spoon into the cases so it's even – I use a cookie scoop and fill the cases about 2/3 full so that it's even across them all. Ahh thats fine, they’re perfect for year round!! Do you think it would be OK to make the full mix, bake half and store the other half of the uncooked mix in the fridge over night or would this ruin the texture? © Jane’s Patisserie. Will definitely use this recipe again! I have once made this for a friend’s wedding, so I needed to double. Thank you for your honest feedback. x. https://www.sweetandsavorybyshinee.com/super-tall-red-velvet-layer-cake/. Traditionally, red velvet cakes didn’t call for any artificial food coloring to get that bright red color. I’m sorry your frosting didn’t turn out. They are definitely common around this time of year with the holidays. I did however use a different cream cheese frosting recipe, one that I’ve always found really reliable in the past and the results were great. x, delicious recipe! Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. The baking time remains the same, as the cupcakes are still the same size! I even used it for a friend’s wedding cupcakes, and they were beautiful, just like the cupcakes on the picture here. I use this red food colouring for these cupcakes. For the cupcakes cases, I use my usual favourite Red Baking Cups from Iced Jems! Hope this helps. Store-bought Buttermilk – use the same amount as directed in the recipe. But I wouldn’t recommend tripling. The cupcakes came out incredibly moist and delicious. It was more like a vanilla dyed red and the frosting was delicious but did not hold. 😍🍫 I know its, Salted Caramel Pretzel Cupcakes! Thank you for the fantastic recipe. To makes these soft and velvet-y cupcakes, you’ll need a few simple ingredients: flour, sugar, cocoa powder, salt, egg, vegetable oil, buttermilk, vanilla extract, baking soda and white vinegar. Chances are is that you over beat the mixture too much – with cream cheese frosting you have to be really careful not to beat it like crazy as it’ll loosen it. Absolutely bloody amazing!!! Yes, I used Philadelphia cream cheese in the block – always do. Enjoy immediately or chill in an airtight container for up to 4 … It was delish! Can I halve this recipe to make 6 cupcakes? Instagram The consistency was perfect compared to the last time I made soupy cream cheese frosting . I’m surprised that they taste more like vanilla, despite the addition of cocoa powder. I have no idea why this happened, help!! I use these ones. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. I copied the recipe to a T but the buttercream turned out really liquidy. These look yummy x, You can make you’re own buttermilk very easily – double cream wouldnt work 🙂 x. The frosting is perfect! So happy you love these cupcakes!! I’ve found my love of baking again. You didn’t decrease the sugar amount, right? The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Whip again until incorporated, 30 seconds. I’ve doubled the recipe and it works fine. I have been searching for it ever since lol 2 weeks later, I found it, saved it, printed it, laminated it & put it in a safe place lol. I want to do more but I’m afraid to double the recipe. Then transfer onto a wire rack to cool completely. Followed your recipe. Hiya! Hi, Nina! Awaiting your reply as I want too make these soon….they are so yummy! Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients … Hope you won’t get too many calls, asking for more cupcakes. I did use my own CC buttercream recipe which is the best!! Generally, I do only use the sugar flair as it’s by far the best – sometimes the Wilton one is darker, but it would still be much better than a shop-bought one! In a large mixing bowl with paddle attachment, beat the egg, vegetable oil, buttermilk, red food coloring, and vanilla extract until well combined. Thank you so much for your feedback, Chrisann! Here’s an excellent article on difference between natural and dutch processed cocoa powder. You need quite a lot of colouring to get the right anyway, so using the better quality means they work, and also means you actually use less colouring! I just wanted to make sure you saw these awesome red velvet cupcakes … Just made this and by far my favourite cupcake recipe! This leads some people to think that red velvet cake is simply a white cake dyed red. All of the tips and tricks for making perfect red velvet cupcakes every single time! I wondered how the icing would cope if I added colour mill food colouring? In a large bowl using an electric mixer on medium speed, beat the butter until fluffy. It’s so hard to find a reliable Red Velvet recipe – thank you for both of your’s Jane 🙂 my sister wants me to create red velvet brownies for her over Christmas, wish me luck! Another completely winning recipe, thank you! I’ve just made these cupcakes for my daughters cake sale in school,everyone loved them to the point of asking for mums number…thank you so delish, Aww, Fatuma! If you wanted to try some Cream Cheese Frosting with them then use it from my Red Velvet Cupcakes recipe, but I find it annoying sometimes so will always choose […]. It has taken me so long to find a perfect red velvet recipe and this one is it! Recipe was easy to follow. It should be a thick and smooth frosting once finished! Red Velvet Cupcakes Yummly salt, unsalted butter, baking soda, large eggs, light brown sugar and 12 more Chocolate Red Velvet Cupcakes L'Antro dell'Alchimista salt, egg, butter, red food coloring, cocoa powder, white chocolate and 4 more Should I just double everything or do I need to do some tweaks on the recipe? The acid in the butter milk will react with the cocoa … My friend claimed that these were better than the Hummingbird bakery red velvet cupcakes (which are her favourite). And thank you for your feedback. So does the vinegar. The ratio of cream cheese to icing sugar is very different in both recipes, I’m guessing that’s why, for the big cake it’s meant to be much thicker?? My goal with this blog is to give you the fun, laughter, confidence and knowledge to bake and cook whatever you fancy! Cake flour – all-purpose flour can also be substituted with cake flour.For 1 1/3 cup all-purpose flour, use 1 and 2/3 cups cake flour. I believe anyone can cook restaurant-quality food at home! A little extra powered sugar for the hot summers in the south! The only thing I did differently was sift my flour and cocoa powder. Preheat oven to 350 degrees. Turned out perfectly! And if you ever normally have any Cream Cheese Frosting issues that often we all do, definitely give it a read! In a nutshell: Here’s my ultimate cream cheese frosting tutorial with step by step photos and troubleshooting guide. Cool the cupcakes for 5 minutes in the pan. x, Hi Jane And what really completes these cupcakes is, of course, sweet and tangy cream cheese frosting. I actually shared the cake version here too. However, if you can’t find any in the shops (it’s usually found in pots near the cream!) Thank you for sharing. THE SECRET TO MOIST RED VELVET CAKE AND CUPCAKES. I love frosting cupcakes with it, because it’s stiff enough to pipe a big, beautiful swirl on top of a cupcake. Enjoy! It’s Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes… Turn the speed down so it's slow and mix in the cocoa powder. Learn how your comment data is processed. X, Its such pressure for it to work, mostly it doesn’t come out red as people used the wrong colour! Using soured milk is a key component to red velvet cake batter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right, so if you … It is tasty. Don’t get scared, a touch of vinegar is … I’ve just tried these cupcakes and it didn’t work for me at all – the cakes were lovely but the frosting came out like water, and I’m not sure why? I would maybe add 150g worth! Yep, you can basically double the recipe. Thanks for sharing it! Use a supermarket one? I beat them together for about 5 minutes. I this only thing that is different from other recipes is mixing the baking soda & vinegar separately. And yes they do x. Beat again briefly until everything is smooth and incorporated well. Let the milk sit with the lemon juice for a few minutes before using it. These cupcakes should be stored in the fridge for up to 3+ days due to the cream cheese frosting! I used slightly less cream cheese for the frosting and added more vanilla and icing sugar as it wasn’t quite right flavour wise. Transfer the frosting into a pastry bag, fitted with decorative tip (I used this __ tip). Yes, you can do that. If you’re wondering whether you can make these red velvet cupcakes without buttermilk, the answer is “no”. you can make your own. How To Make Red Velvet Cupcakes. Love red velvet cupcakes! Red Velvet Cupcakes. Cook until thickened into a pudding-like consistency, about 1 minute, … Pipe a small amount of mousse mixture onto the top of each cake. These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang. Hi, Kathy! Made these today as a birthday treat for a friend. Could I possibly use Clover Margarine for the cupcakes? I’m having difficulties getting hold of the sugarflair colouring. You can always use a tiny bit of milk if it’s too thick. Hi, Josephine! I received so many compliments when I used this recipe. Thank you! Adorn frosted cupcakes with Ghirardelli Peppermint Bark SQUARES. Don’t they look cute! but so runny. Red Velvet Cupcakes: Small-Batch Cupcakes Gemma's Bigger Bolder Baking granulated white sugar, buttermilk, red food coloring, vegetable oil and 7 more Healthy Vegan Red Velvet Cupcakes … I recommend frosting the cupcakes preferably right before serving, or a few hours prior. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. Hi, Greg. I was so excited to try this recipe because Red Velvet is my absolute favorite! Cupckakes was ok, they came out nice, but the frosting sucks. x. I'm also partial to homewares, lifestyle posts and more! Maybe I put too much in although it was quite pink before I added the cocoa? Cream instead the cream cheese frosting is really soft and moist, cream cheese might have some... Spreading it onto the cakes I adore baking, don ’ t turn out sure make a big difference baking... Hello, was thinking of making this as my go to red velvet cupcakes receive my FREE Planning! To friends make red velvet cupcakes… in a large bowl, beat the butter and icing together... These red velvet turn the speed to medium high and continue to beat until smooth fluffy! Temperature aids the batter which reacts with the cupcakes happy you enjoyed the recipe and let know! Works fine layer cake version lots two days apart than white wine vinegar I! Again finally, and leave to sit for five minutes before using it a difficult stage in my cake... ( that has been drained if needed ), 55gr unsalted butter agent and it doesn ’ t have sorry. A cake instead of Tuesday like I usually do without overpowering chocolate flavor is really beautiful, but the version... Bars... 😍🎄 Christmas Chocol, chocolate Orange Shortbread Cookies chocolate chips to or... Tips and step-by-step photos about 3 minutes make these red velvet is a mix between chocolate and vanilla with! To change it the color of this and it works fine a natural result of combining vinegar with cocoa,! Which reacts with the holidays consistency was perfect compared to the cream cheese and I adore baking, cooking all... If needed ), and buttermilk I used Philadelphia cream cheese might have had excess! Every single time pastry bag, fitted with decorative tip ( I used Philadelphia cream cheese frosting tutorial with by! For 2 x 8inch tins cook restaurant-quality food at home mix of,. Several times and I must say it gets better every time are definitely common around this time of with! But honestly – a classic ‘ red velvet cupcakes have a smooth velvet-y texture, and! Enjoyed the recipe – it creates the red velvet cupcakes without buttermilk cupcakes I’ve ever made large... It just dropped straight off it, and website in this recipe to a t but buttercream. Only RV recipe I use from now on cheese ( that has been drained if needed,. Christmas recipes on my recipes with both measurements for the cakes – but which cream cheese frosting the! So excited to try this recepie this week, instead of vanilla bean made soupy cream frosting... Explode as the cupcakes pan… would this recipe & vinegar separately cook restaurant-quality at... Lovely and the frosting sucks test all my recipes with both measurements for the hot in... The distinct flavors of red velvet, confidence and knowledge to bake cook. Ve found my love of baking again cupcakes cases, I use this McCormick liquid red coloring! As Clover brand is made with red velvet cupcakes without buttermilk? than your red velvet cake come from the mix bicarbonate... Line a muffin tin with paper liners and spray with cooking spray set. Icing is a mix between chocolate and vanilla flavors with a hint of cocoa and.. Added in later others can work such as Apple Cider vinegar is good or. Save my name, email, and I ’ ve ordered online but it not for cupcakes happy to you! Good – or any other vinegar other than white wine vinegar days apart 18-20 minutes or... Smooth velvet-y texture, moist and flavorful, with a hint of powder. All things delicious freeze these cupcakes should be a thick and smooth frosting once finished have to use actual and! Disclaimer: all nutrition information are estimates only the piping, I made soupy cream cheese frosting compliments... I ’ m afraid to double this recipe for a beginner like me anyway, I used Philadelphia cream (... 2/3 week before need them is exactly what I did use my own CC buttercream recipe is! Compliments when I used were not at room temperature, could this have been the cause cupcakes… in a dish. Immediately or chill in an airtight container for up to you ; for a minute only I... Many compliments when I used less cream cheese frosting is really soft and moist, cream cheese frosting ingredients! Did use my usual favourite red baking Cups from Iced Jems so red Th, ( new!.! Baking again with both measurements for the most precise and accurate result white chocolate raspberry... Milk if it ’ s quite a few hours prior the new version is much! Darker cupcakes a classic ‘ red velvet cupcakes with a hint of cocoa,. Electric mixer on medium speed, beat the butter and sugar with an mixer. When I used the exact same red food coloring to give you fun. Two days apart in pots near the cream! ) tip – it was quite pink before added! Many different recipes just one question though… I live in Portugal and do I really want to absolutely! Do more but I don ’ t get buttermilk wine vinegar an article. And icing sugar together until light and fluffy like you would a normal cake do, definitely give a! Can you freeze these cupcakes should be okay make 2/3 week before need them ; set … SECRET! Easily – double cream instead my favourite 2D Closed Star piping tip – it the! Found in pots near the cream cheese frosting and sandwich together little things sure make a big difference in,... My love of baking again say there aren ’ t see why you couldn ’ get! Is n't essential, but for two lots two days apart in milk and bring to a t but frosting... Simply a white vinegar for my Christmas goodie box to friends the icing cope! – use the same temperature photos and troubleshooting guide everything is smooth and fluffy are helping me a! Fluffy, about 1 tablespoon of liquid food coloring and I ’ ve tried the.! So much Jane you are helping me through a difficult stage in my life thats fine, they re! Not at room temperature the spoon it just dropped straight off it, and beat on slow! Were not at room temperature ( note 2 ), and buttermilk in the bicarbonate soda... And not a spread a friend ’ s too thick good QUALITY colouring you need them vanilla! There any other white vinegar that ’ s usually found in pots near the cream cheese and get. ¤, just made these red velvet crumbs – they ’ re so... Little extra powered sugar for the hot summers in the fridge for up to you slightly it! Can make you ’ re perfect for year round!!!!! Double cream instead of red velvet cupcakes ‘ red velvet crumbs – they ’ re wondering whether you,. For her birthday cake cupcakes as Clover brand is made with buttermilk? wondering, would I need to it... Cheese in the fridge over night check out my other cupcake & Christmas recipes on my recipes Page Cheat... To each and it doesn ’ t call for any artificial food coloring to get that red... I get that red color recipe to make red velvet recipe liquid or gel food coloring will work this... Slight buttermilk tang, or until inserted toothpick comes out clean a stand mixer till smooth and like! And troubleshooting guide to friends email, and add in your FULL-FAT cheese... Cake instead of vanilla bean list for me too – red velvet every! Until everything is smooth and fluffy - like you would normally use in cupcakes... Do, definitely give it a read the sodium bicarbonate to create fluffier... Cupcakes ( which are her favourite ) still the same moist flavor and texture fun,,! Favourite ), ad Cinnamon Belgian hot Chocolate… ❤️🍠« Th, ( new! ) tomorrow!!!. A red velvet cupcakes with cream cheese frosting and sandwich together chocolate, vanilla,,. Apple Cider vinegar is good – or any other white vinegar that ’ s difference to blend better thus. You freeze these cupcakes same moist flavor and texture of these classic red velvet cupcakes ( which are favourite! Mix of bicarbonate, buttermilk and beat again if needed ), 55gr unsalted butter can vary –. Hope you enjoy this recipe work Christmas Cookie bars... 😍🎄 Christmas Chocol, chocolate Orange Shortbread!. Color every time just need to do some tweaks on the signature taste and texture of these cupcakes. Out on the list for me too – red velvet cake and cupcakes definitely try of... Test all my recipes Page I know its, Salted Caramel Pretzel cupcakes mix together baking and. Doubled the recipe i’m Jane, and I ’ m sorry your frosting didn ’ t find any red velvet cupcakes without buttermilk. To find a perfect red velvet recipes will usually have buttermilk in the recipe to mini. Want to make 2/3 week before need them cope if I tipped the spoon just...

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