Velvety Red Cupcake Delights
Indulge in the festive spirit with these luscious Velvety Red Cupcake Delights, perfect for Christmas celebrations or romantic occasions like Valentine’s Day. These delightful cupcakes feature a rich, vibrant red color with a smooth, buttery crumb enhanced by a hint of cocoa. Topped with a velvety cream cheese frosting, they present elegantly on any dessert tray and are sure to capture hearts and taste buds alike. Originating from the creative cookbook 'Hey There, Cupcake!' by Clare Crespo, this recipe not only promises a delicious treat but also plenty of decorating ideas to make your cupcakes truly shine. Serve them at gatherings, gift them to loved ones, or savor them yourself as a festive indulgence any time of year.
24
Servings
150
Calories
16
Ingredients
Ingredients
all-purpose flour
2 1/2 cups (Sifted)
salt
1 teaspoon (Combined with flour)
unsalted butter
1/2 cup (Softened)
sugar
1 1/2 cups (Granulated)
eggs
2 (Large, at room temperature)
cocoa powder
2 tablespoons (Unsweetened)
water
2 ounces (Boiling)
red food coloring
2 ounces (Liquid)
buttermilk
1 cup (At room temperature)
vanilla extract
1 teaspoon (Pure)
white vinegar
1 teaspoon (Distilled)
baking soda
1 teaspoon (Combined with vinegar)
cream cheese
8 ounces (Softened)
unsalted butter (for frosting)
1/2 cup (Softened)
powdered sugar
1 1/2 cups (Sifted)
vanilla extract (for frosting)
1 teaspoon (Pure)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare a cupcake pan by greasing it or lining with paper cupcake liners.
2
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is fluffy and light in color.
3
Add the eggs one at a time, mixing well after each addition until fully incorporated.
4
In a separate small dish, create a paste by combining the cocoa powder and red food coloring with the boiling water. Stir this paste into the butter and sugar mixture until well blended.
5
Sift together the all-purpose flour and salt, then gradually add this to the wet mixture, alternating with the buttermilk and vanilla extract. Mix until just combined.
6
In a small bowl, combine the white vinegar and baking soda. Gently fold this reaction into the batter, being careful not to overmix.
7
Pour the batter into prepared cupcake cups, filling them about 2/3 full to allow for rising.
8
Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the cupcakes spring back when lightly touched.
9
Allow the cupcakes to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
10
For the cream cheese frosting, beat together the softened cream cheese and unsalted butter until smooth. Gradually add the sifted powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
11
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting and enjoy!
Nutrition Information
7.5g
Fat
18.75g
Carbs
1.5g
Protein
0.5g
Fiber
13.3g
Sugar
50mg
Sodium
13mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Velvety Red Cupcake Delights?
They are festive red velvet cupcakes with a smooth, buttery crumb, a hint of cocoa, and a velvety cream cheese frosting.
What occasions are these cupcakes best suited for?
These cupcakes are perfect for Christmas celebrations or romantic occasions like Valentine’s Day.
Who is the creator of this cupcake recipe?
The recipe originates from the creative cookbook 'Hey There, Cupcake!' by Clare Crespo.
How many cupcakes does this recipe make?
This recipe yields 24 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the cupcake pan?
Prepare the pan by greasing it or lining it with paper cupcake liners.
What is the first step in mixing the batter?
The first step is to cream together softened unsalted butter and granulated sugar until the mixture is fluffy and light.
How should the eggs be incorporated?
Add the eggs one at a time, mixing well after each addition until they are fully incorporated.
How is the red color achieved in this recipe?
By creating a paste of cocoa powder, red food coloring, and boiling water, then stirring it into the butter and sugar mixture.
Which dry ingredients should be sifted together?
The all-purpose flour and salt should be sifted together.
How do I add the flour and buttermilk to the mixture?
Gradually add the sifted flour mixture to the wet ingredients, alternating with the buttermilk and vanilla extract.
What is the purpose of the vinegar and baking soda?
The combination of white vinegar and baking soda creates a reaction that should be gently folded into the batter to help it rise.
How much should I fill the cupcake liners?
Fill the cupcake cups about 2/3 full to allow space for the cupcakes to rise.
How long do the cupcakes need to bake?
The cupcakes should bake for 15 to 20 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the center; if it comes out clean and the cupcakes spring back when touched, they are done.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for about 10 minutes before moving them to a wire rack.
What are the main ingredients for the frosting?
The frosting consists of softened cream cheese, unsalted butter, sifted powdered sugar, and vanilla extract.
What is the secret to light and fluffy frosting?
Beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, mixing until fluffy.
How many calories are in one cupcake?
Each cupcake contains approximately 150 calories.
What is the fat content per serving?
There is 7.5g of fat per cupcake.
How many carbohydrates are in each cupcake?
Each serving contains 18.75g of carbohydrates.
How much sugar is in a single cupcake?
There are 13.3g of sugar per serving.
What is the protein content of these cupcakes?
Each cupcake provides 1.5g of protein.
Is there any fiber in this dessert?
Yes, each cupcake contains 0.5g of fiber.
What is the sodium content per serving?
There is 50mg of sodium in each cupcake.
How much cholesterol is in one cupcake?
There is 13mg of cholesterol per serving.
How many total ingredients are used in this recipe?
The recipe uses 16 distinct ingredient measurements including the frosting.
What type of food coloring is recommended?
The recipe calls for 2 ounces of liquid red food coloring.
What type of vinegar is used?
One teaspoon of distilled white vinegar is used in the batter.
When should the frosting be applied?
The cupcakes must be completely cool before frosting them generously with the cream cheese mixture.