Rustic Red Velvet Cupcakes Recipes

RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa, and salt.
• With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
• Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, use a small offset spatula to spread cupcakes with frosting.

RUSTIC RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Place paper baking cups in each of 24 regular-size muffin cups.
• Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
• Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about 2/3 full with batter. Drop about 2 tablespoons of filling in center of batter.
• Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
• Store covered in refrigerator.
• Garnish with powdered sugar, if desired.

RED VELVET CAKE RECIPE

Steps:

• Pre-heat oven to 350°F. Grease or butter and flour two 9-inch cake pans (or line the bottom with parchment paper).
• Sift or whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
• Whisk together buttermilk, vegetable oil, red food coloring, vinegar and vanilla in a medium bowl until well blended. Set aside.
• In a stand mixer bowl (if using a hand electric mixer use a large bowl) beat together sugar and butter in until combined well. Then add one egg at a time into the butter/sugar mixture until everything is well blended.
• Beat in 1/2 of the dry flour mixture and 1/2 of the wet buttermilk mixture until smooth. Repeat with remaining dry and wet mixtures until batter is smooth.
• Pour the batter divided into the two 9-inch cake pans. Scrape the bowl using a rubber spatula to ensure all the batter is used.
• Bake the cakes for about 25-30 minutes or until cake is baked through. Insert a toothpick tester into the center of the cake. If it comes out clean, it's cooked.
• Cool the cakes, then gently turn them over and release them onto cooling racks. Allow cakes to cool completely before frosting.
• In large bowl, add cream cheese, butter, powdered sugar and vanilla. Cream together all the ingredients until smooth and creamy.
• Gently cut each cake in half horizontally to make 4 layers of cake. Then spread about one-fourth of the cream cheese frosting over 1 layer of cake. Layer about 1/4 of the berries over the frosting. Repeat the same steps over the remaining cake layers. Top the final layer with berries.

RUSTIC RED VELVET CUPCAKES

Steps:

• Preheat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
• Make Filling - Place cream cheese, sugar, eggs, vanilla and lemon juice in medium bowl. Beat with electric mixer on medium speed until smooth and creamy, about 2 minutes. Set aside.
• Make Batter - Prepare cake mix as described on box using the water, oil and eggs. Fill each muffin cup about ⠔ full with batter. Drop about 2 tbsp. of filling in center of batter.
• Bake in center of oven 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.
• Store covered in refrigerator.
• Garnish with powdered sugar, if desired.
• Tips:
• Try using a scoop to portion batter and filling more easily.