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Bake Fresh

Bake Fresh

October 9, 2010 · 12 Comments

Red Velvet Cupcakes with Cream Cheese Frosting

Cakes· Cupcakes & Muffins· Uncategorized

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I have been on cake recipes hunt spree. For me, a wonderfully baked cake that tastes awesome is a real treat. I have been doing a lot of reading too in this regard, about the ingredients, methods and various flavors. I will share some of the findings with you. One more important thing, when I visit a blog in a particular niche, for example food, I am very interested in the whereabouts of the recipe and writer’s opinion. 

Cupcakes are often regarded as mini-cakes. Usually the batter is same but my experience is different. I think cupcakes are mini cakes, baked quickly and have a quick chance of drying out so it has to be ultimately moist with no compromise. If cupcakes are delicate and not so firm, they will forgive since they already have individual serving. Cakes on the other hand, are often torted, sliced and iced so they have to be firm yet moist. Both should have uncompromised moist, soft, delicate crumb with desired level of firmness. I would love to hear your take on cupcakes and cake difference too.

Coming back to red velvet cake, its a rich cake famous for its striking color combination. It is a moist deep red cake often frosted with cream cheese. It has a distinctive flavor with subtle hint of cocoa powder and that is why it is often compared with devil’s food cake.If you are like me and have’nt tasted it before, you will find the flavor a bit odd but once paired with frosting, it is definitely a heaven. In my opinion, this is one of the cakes which cannot be consumed unfrosted. 

 

 

The recipe is adopted from Annie’s Eats, one of my favorite blogs and after a quick research,I found that Food Network and Bakerella uses the same recipe for their cakes. So, even though I have’nt tried personally, it looks that this recipe can be easily made into a cake. A little problem though, my cupcakes were’nt that tall but I think its just because of the baking soda, next time I will try with different brand and will keep you posted. For now, I am quite pleased with this recipe. 

 

 

Red Velvet Cupcakes
2018-04-10 06:39:45
Serves 8
A moist, flavorful red velvet cupcakes with cream cheese frosting and that can turned into cake also
Write a review
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Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
Prep Time
30 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 1 and 1/4 cup Cake Flour*
  2. 3/4 cup Castor Sugar
  3. 1/2 teaspoon Baking Soda
  4. 1/2 tablespoon Cocoa Powder
  5. 1/2 teaspoon Salt
  6. 3/4 cup Vegetable Oil
  7. 1 Egg
  8. 1/2 cup Buttermilk**
  9. 1 tablespoon Red Food color [I used a local brand in liquid form]
  10. 1/2 teaspoon Vanilla Essence
  11. 1/2 teaspoon Distilled white vinegar
  12. Ingredients
  13. Cream cheese 4 ounces [use Philadelphia or Kiri]
  14. Butter 2 1/2 tbsp
  15. Vanilla essence 1 tsp
  16. Icing Sugar 1 1/2 cup
For cupcakes
  1. Combine flour, sugar, baking soda, cocoa powder, salt in a bowl and whisk.
  2. Beat eggs, buttermilk, oil, food color, essence and vinegar and until blended.
  3. Add in dry ingredients and beat on medium speed for two minutes.
  4. Divide the mixture into a paper cup lined muffin pan.
  5. Bake in a pre-heated oven at around gas mark 4 for 18-20 minutes until toothpick inserted comes out clean.
  6. Cool and frost.
For Cream Cheese Frosting
  1. Beat butter and cream cheese until creamy.
  2. Add in essence and icing sugar beating till combined.
  3. Frost with a spatula or piping swirls with 1M tip.
Notes
  1. * 1 cup Cake Flour can be made by placing 2 tbsp corn flour in a cup and then filling the cup with all purpose flour. Now do your math for 1 1/4 cup. More on cake flour and other types of flour in later posts.
  2. **Buttermilk can be made by adding 1 tbsp vinegar/lemon juice in 1 cup of milk and let it stand for 5 minutes before using
By Nadia
Adapted from Food Network
Adapted from Food Network
Bake Fresh https://bakefresh.net/

 

Summary
recipe image
Reviewer
Farah Muzaffar
Review Date
2010-10-09
Reviewed Item
Red Velvet Cupcakes
Author Rating
51star1star1star1star1star
Recipe Name
Red Velvet Cupcakes

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Previous Post: « Daring Decorated Sugar Cookies with Daring Bakers
Next Post: Pinkarons for Pinktober »

Comments

  1. bush says

    October 9, 2010 at 8:20 am

    seems pretty good…cant wait to try!!

    Reply
  2. Khulud says

    October 9, 2010 at 8:52 pm

    I am so lazy! :/ But this is so yummy I gotta try! I GOTTA

    Reply
  3. Marcellina says

    October 10, 2010 at 5:53 am

    I have never made red velvet cupcakes or cakes for that matter but notice they are very popular in the US. Your recipe looks very good. I must try it!

    Reply
  4. Farah Muzaffar says

    October 10, 2010 at 4:27 pm

    They look delicious Nadia, sure I will give them a try, specially your icing looks really yummy. And yes please pay a visit to my new post, hope you would love that tray mat for your delicious cupcakes
    http://craftaworld.blogspot.com/

    Reply
  5. Jennifer says

    October 10, 2010 at 9:26 pm

    Great job for first time red velvet cupcakes!!! They sometimes can be hit or miss depending on recipe. Yours look awesome!

    Reply
  6. bakefresh says

    October 11, 2010 at 6:17 am

    thanks everyone 🙂

    Reply
  7. Farah Muzaffar says

    October 11, 2010 at 8:49 am

    Hi Nadia thanks a lot for your sweet words on my Tray Mats… You asked about my ceramic flowers too that do I made them on order or not… and now about stenciled tray mats….
    craft.a.world@gmail.com
    you can contect me here if you are interested in anything.. reply you in detail…Love
    Farah

    Reply
  8. Sandra says

    January 17, 2011 at 9:44 am

    What a great idea! To turn red velvet cake to a cupcake. Perfect for a party.

    Reply
  9. sadia says

    August 14, 2011 at 7:53 pm

    turned out gr8….i m falling in love with baking cuz of this recipe…thx

    Reply
  10. bakefresh says

    August 15, 2011 at 9:28 pm

    thanks sadia, i am glad, i can guarantee each and every recipe on this blog will do that again and again to u 😉

    Reply
  11. Anonymous says

    November 1, 2014 at 2:59 pm

    Hi wht is distilled vinegar

    Reply
    • bakefresh says

      December 14, 2014 at 5:34 pm

      u can use normal white vinegar

      Reply

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Hello, I’m Nadia. I am the cake decorator, blogger, a fanatic mom and a home maker, passionate about all things sweet and pretty.


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"We had joy , we had fun, we had seasons in the su "We had joy , we had fun, we had seasons in the sun, but the hills that we climbed were seasons out of time"

Rasha my friend , I will miss you, our crazy hangouts, exploring, fun night outs, shopping and ofcourse when we worked together!

This is not a goodbye, it is just beginning of us meeting at new destinations.

@rashayoussif @shaziahassan10
I first had chocolate truffles in USA which were I I first had chocolate truffles in USA which were I guess from Tiffany.

Since then I was always intrigued by how they were made.

The delish chocolate bites are easier to make than other varieties like bonbons.

A luscious chocolate ganache is prepared which is then divided into bite size pieces either by piping or scooping, dipped in tempered chocolate and rolled in cocoa powder.

Do you like truffles and have you ever tried making at home?

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Let me know if I passed the test of describing our very own desi besan ki naan khatai, brought in for dearest friends who never let me make tea!

Detailed recipe on YouTube, dm for link or just search "bakefresh naan khatai"

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Got cookie press? Make this foolproof recipe now t Got cookie press? Make this foolproof recipe now to fill a jar. These are any day better than store brought!

There wasn't any eid we didn't had jars full if these spritz cookies !

Sharing my family recipe that has been absolute favourite!

Full video tutorial on my YouTube channel!

Ingredients 
3/4 cup Butter (room temperature) 
2/3 cup Sugar (grinded) 
2 teaspoons vanilla essence 
1 egg 
2 cups flour 
1 1/2 teaspoons baking powder 
 
Method 
1. Cream butter and sugar 
2. Add in egg 
3. add in vanilla 
4. Sift in flour and baking powder 
5. Beat until combined 
6. Fill the dough in cookie press or just make balls by hand. 
7. Place on an ungreased tray and bake in a pre-heated oven for 12-15 minutes at 350 F until golden brown. 

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If you want to make an impressive and indulgent ca If you want to make an impressive and indulgent cake for celebrating an important day at home,  do give this a try.

Flourless chocolate cake that is a cross between brownies, chocolate bar and mousse!

Topped with lightly sweetened whipped cream, and any seasonal.fruit, this is sure going to win hearts.

Detailed recipe on my YouTube channel.

Linked in stories. 

A quick version of coming up in reels today.

INGREDIENTS 

250 grams Dark Chocolate 
125 grams butter
2 tablespoon Cocoa Powder 
50 ml Cream

Heat all above on double boiler (or super slow heat stirring continuously) till melted and combined.

Separate 4 eggs.

Whisk egg yolks lightly and stir in cooled Chocolate mixture.

Make.meringue from.4 egg whites and 125 grams of sugar.

Fold in the chocolate mixture.

Pour in 9 inches spring foam pan (greased and dusted with cocoa powder)

Bake at 350 F for 30 minutes until set.

Cool and plate, serve with whipped cream lightly sweetened and fruits.

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The brand I use the most is beryl's chocolate.(sw The brand I use the most is  beryl's chocolate.(swipe to see the packaging)

It's a Malaysian brand and I find it pretty easily here from @moltaqa.alkhabbazeen as well as in Pakistan from empress market karachi.(not sure about the current status,  will.update when I go in summers)

If you ask me one chocolate you should buy go for this brands 62% one either in coins or blocks. Coins are just easier to use. The 1.5 kg bag or 2 kg block is more than enough and has good price point. 

Therir 41% milk chocolate is great as well nut not recommended for baking. 

I use it for ganache, brownies, icecream, chocolate chip cookies, mousse and mousse cakes and in general great for dipping, coating etc.

I use milk chocolate 28% white one inky for white chocolate mousse or sometimes in cookies.

I use compound chocolate for chocolate decorations or making cake pops or cakesicles.
This also comes in block and small chocolate chips both are fine.

The other brands I have tried 
arabesque (belgium) 58%
@patissierchocolate (singapore) 61% ,41%

@callebautchocolate ( so popular, slightly overrated, difficult to get, available for bull orders)

dawn chocolate - good quality but i find it very sweet

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Come in stories to see more!

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