This was my first time to make anything red velvet so I was really nervous about the outcome. I’ve read a lot of recipes, but they seem, I dunno, kinda intimidating to make. What if they don’t turn out red? What if they don’t taste right? What if they come out too hard or gummy or something?
Since I got good results on my Double Chocolate Chip Cookies from Kiss The Foodie, I figured his recipe for Red Velvet Cupcakes should be pretty doable as well. It helped a lot that there were in-process pictures so there was less uncertainty if I’m going about the procedure correctly. And here’s the result:
What I used:
- 1 cup brown sugar
- 1/4 cup + 2 tablespoons vegetable oil
- 1 egg, room temperature
- 1/2 cup buttermilk (substituted with 1/2 tbsp. vinegar + milk)
- 1 tsp. Ferna clear vanilla flavoring
- 1 tbsp. McCormick red liquid food coloring
- 1/4 cup hot water
- 1 tsp. Datu Puti white vinegar
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. Bensdorp unsweetened cocoa powder, sifted
What I did:
- Preheat oven to 165ºC.
- In a large bowl, mix together oil and sugar with a wire whisk until well combined.
- Add egg, and mix until well combined.
- Add in buttermilk, vanilla flavoring, and food coloring. Mix until well combined.
- Mix in hot water and vinegar, stir to combine.
- Whisk together the flour, baking soda, baking powder and salt until combined evenly.
- Slowly add the flour mixture into the wet mixture. Mix well until batter is smooth and well combined.
- Sift in cocoa powder and mix thoroughly, just until all ingredients are well combined and the mixture is smooth.
- For easier distribution, transfer to a large measuring cup.
- Pour the cupcake batter divided evenly into 12 silicon cupcake molds.
- Bake for 20-23 minutes, checking at the 20th-minute mark. Use the toothpick/skewer method to check for doneness.
- Remove from oven and let cupcakes sit on the pan for 5 minutes.
- Remove from the pan and transfer to a cooling rack to cool completely.
- This is an adapted recipe. I had to substitute brown sugar for the white because that’s what I had at the moment. Maybe that’s the reason why the cupcakes turned out a darker red than the cupcakes I tried to emulate?
- I should have used a muffin tray for this, but since I only have a lone 6-muffin tray and 10 silicone cupcake molds/liners, I opted to bake 10 cupcakes sans muffin tray. Yes, I just placed them cupcake liners on the drip tray/cookie sheet and baked them there. Then afterwards proceeded to eat 2 cupcakes, clean out the silicone liners and bake the remaining batter in them. Fun. 😀
- There should have been cream cheese frosting to pair this with, but I did not have any cream cheese around. Instead I whipped together a little bit of buttercream frosting. Turned out too sweet though. 😛
- I have some leftover chocolate ganache in the ref, which I have half a mind to whip and frost the remaining cupcakes with. But I feel too lazy right now, so, no.
- I actually enjoyed making these lovely red velvet cupcakes and will definitely make more in the very near future. 😀