Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Red Velvet Cupcakes Recipe
Ever questioned how Crimson Velvet Cupcakes obtained their identify? It’s the crumb, for one. True to its identify, this cupcake model of Crimson Velvet Cake is a putting scarlet color that’s velvety and comfortable, with a touch of vanilla and chocolate flavour. Topped with fluffy cream cheese frosting, it likes to steal the lime mild. And we fortunately let it!
The attention-catching cupcake model of the enduring Crimson Velvet Cake style like a cross between vanilla and chocolate cupcakes, and are piled excessive with swirls of fluffy cream cheese frosting. With a superior, buttery and “velvety” sponge, Crimson Velvet Cupcakes are THE deal with to make whenever you wish to be the speak of a gathering.
It instructions consideration – each visually, and by advantage of pure deliciousness. And simply assume: Regardless of how crowded the pot luck buffet desk is, all people’s eyes will instantly be drawn to YOUR cupcakes. As a result of how can one miss these? (Reply: You possibly can’t!)
Right here’s what you want for the Crimson Velvet Cupcakes. You may be questioning – vinegar? Why oil AND butter? And is cake flour actually obligatory? Learn on to seek out out the solutions!
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Cake flour – This low protein flour is particularly to make the crumb of truffles extra tender. For Crimson Velvet Cupcakes, it additionally makes the dome extra properly rounded in comparison with utilizing plain flour (all goal flour).
In case you use plain / all goal flour, the cupcake continues to be wonderful, nonetheless, you’ll discover that the dome has a bit extra of a peak to it. Not drastic or offensive, and it’s hidden underneath the frosting anyway!
My recommendation? Price searching down cake flour when you’re making this for an important day / wanting to point out off. In any other case, don’t make a particular journey to the shop.
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Buttermilk – Fermented milk that’s thicker than plain milk however thinner than cream, with a slight tang. An ingredient utilized in baking for flavour (the delicate background tang is a signature attribute of Crimson Velvet Cupcakes), and to make truffles lighter as a result of the acid in it helps tenderise gluten.
It is usually generally utilized in baking to make truffles lighter as a result of the acid in buttermilk prompts baking soda to make truffles rise. Nevertheless, this doesn’t apply to Crimson Velvet Cupcakes as a result of we’re utilizing baking powder as a substitute which already has acid in it to activate the rising energy.
Don’t have buttermilk? Make it your self. It simply requires lemon juice or vinegar and milk! Instructions in recipe notes.
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Baking powder – To make the cupcakes rise! Be aware: I exploit baking soda for Crimson Velvet Cake. However for cupcakes, I desire baking powder as a result of it provides the cupcakes a prettier dome (baking soda provides it a barely ugly peak).
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Vinegar – That is typically utilized in baking recipes that use baking soda because the leavening agent to make them rise, reminiscent of in my Crimson Velvet Cake recipe, as a result of the vinegar provides the baking soda a kick begin within the rising course of.
Nevertheless, it additionally performs an element within the tenderness of the crumb as a result of acid helps breakdown gluten (as famous above in buttermilk). And curiously, I discovered that utilizing vinegar helps protect the colourful purple color within the cupcakes.
So although we’re not utilizing baking soda on this recipe, vinegar stays in!
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Oil AND butter – Sure, each are obligatory on this recipe for greatest outcomes! We love butter for flavour, nevertheless it doesn’t make issues moist. Oil makes truffles moist however doesn’t add flavour. So use each!
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Vanilla – Vanilla extract trumps synthetic vanilla essence. Don’t waste vanilla bean on this recipe.
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Cocoa powder – Only a bit, for the delicate chocolate flavour we all know and love about Crimson Velvet! Commonplace cocoa powder known as for right here, although the extra intense flavoured dutch processed works simply effective too.
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Sugar – Caster sugar / superfine sugar works greatest right here as a result of it dissolves extra simply into the batter. However granulated / odd white sugar can be utilized if that’s all you’ve obtained.
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Crimson meals colouring – To make the cupcake RED! Utilizing odd meals colouring (relatively than intense gel) you want 1 complete tablespoon of purple meals colouring. If utilizing gel, dip-and-smear a toothpick 3 instances, and match the batter color to the photographs beneath.
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Eggs – Be sure your eggs are at room temperature, not fridge chilly, and are labelled “massive eggs” which is an trade customary measurement in Australia and the US (55-60g / 2 oz every). The carton can be labelled as such.
Why do eggs need to be at room temperature? As a result of they incorporate higher into the batter. Additionally, chilly eggs combined in with creamed butter makes the butter solidify once more! Yep, been there, carried out that!
The making half is absolutely no completely different to typical butter primarily based truffles.
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Sift the dry components right into a bowl in order that they’re lump free. I don’t like sifting, however on this state of affairs, it’s obligatory as a result of cocoa powder tends to get lumps in it.
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Cream butter, then sugar – Cream the softened butter and beat with an electrical beater or a stand mixer for 1 minute till it’s easy. THEN add the sugar and beat for an extra 2 minutes till it’s fluffy and the butter has modified from yellow to very pale yellow, nearly white.
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Eggs – Add eggs one after the other, beating in between till included.
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Oil, buttermilk, vinegar and vanilla – Then beat in remaining moist components till included.
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Add Dry Components – Lastly, add the Dry components and blend for simply 30 seconds till included and also you now not see streaks of flour. There could also be some small lumps nonetheless, and that’s okay. It’s higher than over mixing which is a typical mistake with cupcakes. This causes the batter to be over labored which makes the cupcake much less tender.
Essential – As soon as the dry components are combined with the moist components, don’t cease. Fill the muffin tin and get it within the oven fast sensible. The reason being as a result of as soon as the moist components are mixed with the dry, the baking powder is activated. In case you depart it sitting round, the baking powder can be effervescent away within the uncooked batter and by the point it’s baked, it gained’t rise as effectively. This rule applies to all baking recipes!
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Fill muffin tin with the batter. It makes 12 excellent cupcakes, so divide all of the batter between the 12 holes. In case you use a typical muffin tin with cupcake liners the scale I exploit, then it ought to fill the paper liners 3/4 of the best way as much as produce completely domed cupcakes!
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Bake for simply 20 minutes in a 180°C/350°F (160°C fan) oven, or till a toothpick inserted within the center cupcake comes out clear.
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The floor of a number of the cupcakes can be somewhat cracked. However that’s completely no challenge. As a result of in what world do folks ship out unfrosted cupcakes?? 😂
Cool fully earlier than frosting. Heat cupcakes with butter primarily based frosting = catastrophe! (Within the type of melted frosting!)
Cream Cheese is the most typical frosting you see nowadays for Crimson Velvet Cake and Cupcakes, and that’s what I’m sharing at this time. The creamy, fluffy candy frosting with the tang from cream cheese is an ideal match with the cupcakes!
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Cream cheese – Have to be block, not the bathtub cream cheese which is softer because it’s the spreadable sort. In case you use tub, the frosting can be too comfortable and sloppy.
Philadelphia continues to be my model of alternative, although nowadays higher worth manufacturers are literally fairly good (I wouldn’t have mentioned that 5 years in the past!). Be sure it’s softened so it may be whipped to make it fluffy and creamy. In case you’re in Australia, Philadelphia cream cheese nowadays is comfortable sufficient straight out of the fridge to whip. In case you’re within the US, depart it on the counter for a bit.
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Delicate icing sugar / powdered sugar – To not be confused with pure icing sugar which units arduous for issues like royal icing, comfortable icing sugar / powdered sugar is a mixture of cane sugar and tapioca or maize starch so it dissolves simply into frosting meant to be comfortable, fluffy and creamy.
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Butter – So as to add richness to the frosting in addition to giving it construction so it may be piped.
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Vanilla – For flavour.
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Salt – Only a pinch brings out flavour in baked items!
The trick to creating a beautiful fluffy, creamy cream cheese frosting is to beat, beat, beat. Oh – and to beat the butter first earlier than including the cream cheese, and so as to add the icing sugar in elements so that you don’t get a mud storm in your face!
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Cream butter: Beat the butter first for 1 minute till it’s easy and begins to turn into paler in color – pace 6 on stand mixer utilizing the paddle attachment, or pace 9 for electrical beater. I do that as a result of the butter must be creamed longer than cream cheese. It additionally helps to make the frosting extra white – butter modifications from yellow to nearly white the longer you beat it.
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Cream cream cheese: Add cream cheese then beat for an extra 1 minute on the identical pace till easy.
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Add icing sugar: Add icing sugar in 4 batches, beating in between till included, beginning on pace 1 so that you don’t get a mud storm in your face! In case you do have mud storm issues, simply place a clear tea towel over the bowl as you beat.
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Piping bag: Switch into piping bag with desired piping tip.
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Pipe onto cupcake, swirling it up good and excessive! This recipe makes sufficient to generously frost 12 cupcakes as pictured in submit.
You’ll discover these Crimson Velvet Cupcakes are extra moist and tender than the standard recipe, owing to using the mixture of each butter and oil (versus simply butter) and the relatively strict beating instances I present. Over beating is likely one of the most typical causes of powerful cupcakes with “tough” crumbs. Keep on with the instances I present, and I assure you’ll have essentially the most plush Crimson Velvet Cupcakes on the block!
The opposite profit of additional comfortable Crimson Velvet Cupcakes is shelf life. Cupcakes are infamous for changing into fairly dry the following day. However not these! The shelf life of those is 3 days in an hermetic container. Maintain them within the fridge if it’s heat the place you’re. The frosting will turn into agency, so remember to convey to room temperature earlier than consuming so the frosting turns into good and creamy once more! – Johnsat x
Ingredients
- 1 1/3 cups cake flour (sub plain / all purpose flour, Note 1)
- 1 tbsp cocoa powder , unsweetened (Note 2)
- 1 1/2 tsp baking powder (not baking soda, Note 3)
- Pinch of salt
- 60g / 4 tbsp unsalted butter , softened (Note 4)
- 2/3 cup caster sugar (superfine sugar)
- 2 large eggs , at room temperature (Note 5)
- 1/3 cup vegetable oil (or canola)
- 1/2 cup buttermilk , at room temperature (Note 6)
- 1 tsp vanilla extract
- 1/2 tsp white vinegar (Note 7)
- 1 tbsp red food colouring (yes, 1 whole tablespoon!)
- 1/3 cup unsalted butter , softened (Note 4)
- 170g / 6oz Philadelphia block cream cheese , softened (Note 8)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 1/2 cups soft icing sugar mixture (powdered sugar) , sifted (Note 9)
Instructions
- Preheat oven to 180°C/350°F (160°C fan). Line a standard 12 hole muffin tin with cupcake liners.
- Sift Dry ingredients together into a bowl.
- Cream butter: Put the butter in a separate bowl and beat on speed 2 for 1 minute with an electric mixer or stand mixer (paddle attachment).
- Cream sugar: Add sugar then beat for a further 2 minutes, same speed, until the butter is very pale yellow, almost white.
- Beat in eggs: Add the eggs one at a time beating for 30 seconds on speed 1 after each addition.
- Add remaining Wet ingredients: Add oil, buttermilk, vanilla and red food colouring then beat on Speed 1 until incorporated and the batter is smooth.
- Beat in flour: Sprinkle the Dry ingredients across the surface and mix on Speed 1 for just 20 seconds. Scrape down sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – few small lumps is ok. Do not keep beating – overworks batter = cupcakes not as soft!
- Fill pan: Divide the batter between the 12 cupcake liners – it should fill 3/4 of the way, but it depends on the size of the cupcake liners you use.
- Bake for 20 minutes or until a skewer inserted into the centre of the middle cupcake comes out clean.
- Cool: Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
- Cream butter: Place butter in a bowl and beat for 1 minute until it's smooth and starts to become paler in colour – speed 6 on stand mixer, speed 9 for electric beater.
- Cream cream cheese: Add cream cheese then beat for a further 1 minute on the same speed until smooth.
- Add icing sugar: Add icing sugar in 4 batches, beating in between until incorporated, starting on speed 1 so you don't get a dust storm in your face!
- Beat until fluffy: Add vanilla and salt, then beat for 2 minutes until fluffy – speed 6 with stand mixer, speed 9 with electric beater. It should be creamy but still hold its shape in a peak (see video). If it's too sloppy, place in fridge for 30 minutes, then beat again.
- Pipe: Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
Notes
1. Cake flour makes the cupcakes a little more tender and “velvety” (true to its name!) and gives it a sweet shaped dome. Plain / all purpose flour works fine too but the crumb is not quite as tender and the dome will have a slight peak shape (which isn’t a big deal if hidden under mound of frosting!)
2. Cocoa powder – Use unsweetened, ordinary cocoa powder. No need to use the more expensive dutch processed, though it works if that’s all you’ve got.
3. Baking powder gives these cupcakes a nicer shaped dome than baking soda (which is what I use for Red Velvet Cake, need stronger leavening agent for larger cake).
4. Butter – Don’t let the butter get too soft. This is a common error with baking recipes that call for butter to be creamed. Target 18°C/64°F for the butter – colder than you think! This is soft enough to be whipped, but you should not be left with a thick, shiny slick of grease on your finger when you poke it. If you get greasy fingers, this means the butter is too soft which will make the cupcake greasier than ideal and it will not rise as well. For the frosting, it will make the frosting too soft to pipe properly.
If the butter is >20C/68F, I would chill the butter a bit before using.
5. Eggs – Need to be at room temperature and not fridge-cold, to ensure it incorporates easily. Quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 min. Wipe dry, then use per recipe.
Egg size (“large eggs”): 50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US.
6. Buttermilk – For baked goods, you get the best result using buttermilk rather than making your own substitute. But making your own is still quite good (better than just using plain milk): Mix 1/2 cup of full fat mil with 3/4 tsp white vinegar or lemon juice. Leave for 15 minutes – it will congeal. Use in place of buttermilk in recipe (lumps and all!).
7. Vinegar – This makes the cupcake crumb slightly more tender and “velvety” as well as preserving the red colour. Read in post for more background information in the “ingredients” section.
8. Cream Cheese – Use block, not the soft spreadable cream cheese that comes in tubs (too soft, frosting gets too sloppy). Australia – no need to leave out until softened, our Philadelphia is soft enough straight out of the fridge.
UK cream cheese – only tub spreadable is available still, to my knowledge. So use HALF the amount of spreadable cream cheese ie 90g/3oz for one batch, AND add about 1/2 tsp lemon zest (to up the tang slightly).
9. Soft icing sugar – Australia, this is not to be confused with PURE icing sugar which is used for hard set icing like royal icing. Soft icing sugar is a sugar blend intended for fluffy creamy frostings like this cream cheese on.
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