Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting Recipes

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SO MOIST RED VELVET CAKE



So Moist Red Velvet Cake image

I've searched the list of Red Velvet cakes. This is similar, but slightly different. This cake is a blue-ribbon winner and a favorite of my family.

Provided by SNEAKIEME

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 2h55m

Yield 16

Number Of Ingredients 15

½ cup shortening
1 ½ cups white sugar
2 eggs
1 tablespoon cocoa powder
1 ounce red food coloring
2 ¼ cups self-rising flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1 teaspoon baking soda
½ cup margarine
1 (16 ounce) package confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
  • To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

Nutrition Facts : Calories 393 calories, Carbohydrate 61.3 g, Cholesterol 23.9 mg, Fat 15.4 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 538.3 mg, Sugar 47.2 g

RED VELVET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Cake with Buttercream Frosting image

Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!

Provided by rlroth

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 17

2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
  • In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
  • For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g

MOIST RED VELVET CUPCAKES



Moist Red Velvet Cupcakes image

Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting.

Provided by pinkspoonula

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 50m

Yield 20

Number Of Ingredients 11

½ cup butter
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 26 g, Cholesterol 31.3 mg, Fat 5.5 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 263.8 mg, Sugar 15.7 g

RED VELVET CUPCAKES



Red Velvet Cupcakes image

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

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

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

SUPER MOIST AND DELICIOUS RED VELVET CAKE WITH CREAM CHEESE FROS



Super Moist and Delicious Red Velvet Cake with Cream Cheese Fros image

Oh...YUM, YUM, YUM!!!! Red Velvet Cake is my all-time favorite cake and this one is the best! I have had this recipe for years and it always comes out perfect every time. It is soooo moist it practically melts in your mouth. Try this one-you won't be disappointed.

Provided by Anita Harris

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups sugar
1 cup buttermilk
1 teaspoon apple cider vinegar
1 3/4 cups vegetable oil
2 eggs
1 teaspoon vanilla
1 (1 ounce) bottle red food coloring
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (no substitutes)
1 (16 ounce) box powdered sugar
1 teaspoon vanilla

Steps:

  • For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside.
  • In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil.
  • Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.
  • Pour batter into a lightly greased and floured 13x9 baking pan.
  • Bake in preheated 350 degree oven until done, 30-35 minutes or until cake tests done.
  • Cool completely on wire rack and frost with cream cheese frosting.
  • Cream Cheese Frosting: Mix together all ingredients until smooth.
  • Add vanilla and mix well.
  • Spread on cooled cake.

Nutrition Facts : Calories 774.4, Fat 47.2, SaturatedFat 13, Cholesterol 73, Sodium 461.9, Carbohydrate 84.5, Fiber 0.7, Sugar 63.7, Protein 5.6

MOIST MOST DELICIOUS REDVELVET CUP CAKES WITH SIZZLING FROSTING



Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting image

This is a recipe I use after experimenting with red velvet cake. I found most of the cup cakes a bit dry and I adapt it until it was super moist. It's been a hit every time I make it!

Provided by MixedFlavorOfLove

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 20

1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
4 tablespoons mayonnaise
2 tablespoons vegetable oil
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
frosting
3 tablespoons flour
1/4 cup milk
1/4 cup Mountain Dew soda
1/2 cup real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1 cup sugar (that is granulated sugar, not powdered sugar)
1 teaspoon vanilla extract (other flavor if you wish my favorite is almond_)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
  • In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
  • For the FROSTING.
  • Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. Now here is where it gets exciting Beat on med-high until it comes together and becomes light and fluffy. It can take anywhere from 5-10 minutes.
  • It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky. If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together. Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer. Now add the mountain dew/7up and stir again. Put it in the fridge for at least 30 minute Than it will be ready decorate your delicious cup cakes. It is such a delight, you won't want to look any further for recipes.

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