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Mini Red Velvet Cupcakes with Cream Cheese Frosting

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Picture of Mini Red Velvet Cupcakes with Cream Cheese Frosting

 
 
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Step 1: Ingredients

Picture of Ingredients
For the cake:

•    3 1/2 cups cake flour
•    3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
•    2 1/2 cups sugar
•    3 eggs, at room temperature
•    2 tablespoons red food coloring
•    3 tablespoons cocoa powder
•    1 1/2 teaspoon vanilla extract
•    1 1/2 teaspoon salt
•    1 1/2 cups milk
•    1 1/2 teaspoon cider vinegar
•    1 1/2 teaspoon baking soda

For the frosting:

•    12 ounces cream cheese
•    1/2 cup (1 stick) butter
•    2 cups confectioners’ (powdered) sugar
•    1/2 teaspoon vanilla extract

•    red sanding sugar (optional)

Step 2: The Batter

•    Preheat the oven to 350°F.

•    Sift the cake flour into a bowl and set aside.

•    Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy - about 5 minutes.

•    Add the eggs, one at a time, beating well after each egg.

•    Using a rubber spatula, scrape down the sides of the bowl to make sure everything is incorporated.

•    In a small bowl, whisk together the food coloring, cocoa powder, and vanilla. Add to the batter and beat well.

•    In a separate bowl, stir the salt into the milk.  Add to the batter in three parts, alternating with the cake flour. With each addition, beat until the ingredients are well incorporated.

•    In a small bowl, stir together the cider vinegar and baking soda. (Oooh, chemical reaction!) Add to the batter and mix well.

•    Using a rubber spatula, scrape down the sides of the bowl.  Mix until the ingredients are well incorporated and the batter is smooth.
I have made quite a few red velvet cakes and cupcakes and these ones without buttermilk are some of the nicest I have made and tasted. I made them for my son's birthday, which he loooved and so did my daughter. But the adults, they went nuts over them and couldn't stop eating them. So glad for this recipe. Will be making them again. Thank you :)
bman20112 years ago
This was an outstanding thing to make! For the first time in our marriage, My wife bowed and worshiped me for my cooking! Look forward to cooking them again, and keep good things coming, Ben ;)
sjones22 years ago
Not to throw a spoke in your tires or anything, but my wife makes some of the best cupcakes I have ever tasted (not joking), and I have been told by her that the first rule of thumb to making a good cupcake is to make sure it is moist.

To be as possibly sure to make your cupcakes moist simply use a high smoke point oil, not butter.
(the higher the smoke point the oil has the more moist the cupcakes will be)

The easiest to access and use is Extra light Olive oil since its Smoke point is 468 Degrees Fahrenheit. Then again, your cup cakes will increasingly cost you more to make, but can you put a cost price on deliciously moist cupcakes?

The second addition she has told me time and time again to making a good cupcake is being able to make a nice soft yet sturdy frosting/icing for your cupcake. She tells me, "Now while powdered sugar does the job, the best way to make a great tasting frosting that doesn't taste like grainy sugar or end up melting after you put it on and let them sit out is by replacing the powdered sugar with powdered Meringue."

Trust me on this one, do not even bother looking at your local grocery store for powdered meringue, just order it online and save yourself the repeating blank idiotic stares of the employees at the grocery stores when you ask if they carry it.

If you add these two rules to this recipe, you'll have yourself a winner.
cakeyou (author)  sjones22 years ago
Thanks for the tips. For the record, though, these cupcakes came out super moist and the frosting was perfect!
In Canada, at least Western Canada, you can buy Meringue powder at bulk food stores like "Nutter's". It came packed by the store. You can also probably get it at natural food stores. :)
Or... a person could make a different type of frosting that doesn't require powdered eggs and stabilizers.

Swiss or Italian meringue buttercream are wonderful (they use cooked, whipped egg whites and cooked sugar, not powdered). Then again, I'm a flavor freak and would much prefer superior flavor over "shelf stable" for cupcakes or anything else.

I think people use butter in cupcakes for the flavor rather than to increase moisture. It's true that liquid fats coat proteins better than solid fats (which makes for a moister cupcake). There are options, though, if cupcake dryness is an issue but someone doesn't want to lose that real butter flavor.

One could substitute some of the butter for oil, add some slightly acidic ingredients (like buttermilk) to inhibit protein formation (because proteins grab water, which makes less available for moistness), be sure to use cake flour and not overbeat (avoid too much protein forming), add hygroscopic agents like honey, or substitute some of the egg white for more egg yolk (egg whites provide structure but dry out the cake).


On a side note, the craft stores around here carry meringue powder in the cake decorating aisle. Sometimes it can be purchased locally. :)
angelabchua2 years ago
i want to nom nom on these
I got to eat some of these, and they are delicious. Can I bring you some the next time they are baked? They're obviously paleo-friendly.
Paleo or not, I never turn down a red velvet cupcake, sheet cake, Whoopie pie....ummm you get the picture. Turning down red velvet is against my religion.
cakeyou (author)  angelabchua2 years ago
I'm sure I'll be making these again soon!
ClayOgre2 years ago
All I can say is that is the biggest dang cupcake tin I have ever seen! Does it have it's own zip code? Where did you get it?
cakeyou (author)  ClayOgre2 years ago
This is one of the cupcakes I made! It's actually not that big - I just zoomed in on it with my camera. It's bite-sized!
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