RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
RED VELVET CUPCAKES
Literally the best Red Velvet Cupcake recipe in the entire world! Moist and flavorful, you can actually taste the chocolate & vanilla notes in the classic buttermilk batter.
Provided by Erica
Categories Dessert
Time 52m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
- In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
- In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
- Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
- Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.
Nutrition Facts : Calories 292 kcal, Carbohydrate 37 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 192 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 g
CLASSIC RED VELVET CUPCAKES
Originally from Down South, and once the signature dessert at the Waldorf-Astoria in the 1920s, the Red Velvet Cake has become an American favorite. It's hip, fun, and easy to make. Red Velvet -- in cake or cupcake form -- is a hit at every party.
Provided by Duncan Hines(R) Canada
Categories Trusted Brands: Recipes and Tips Duncan Hines® Canada
Time 1h5m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Grease muffin pans or line with paper baking cups.
- Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.
- Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
- Garnish, and enjoy!
Nutrition Facts : Calories 202.8 calories, Carbohydrate 30.2 g, Cholesterol 23.3 mg, Fat 9 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 2.2 g, Sodium 177.3 mg, Sugar 0.2 g
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- Preheat oven to 350°F and line two 12-cup standard muffin pans with baking cups. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
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