Red Velvet cupcakes are perfect for the holiday season with their festive look of red with cream cheese topping. They are on the top of my list when it comes to desserts for holidays.
We used to have potluck lunch meetings at our work. This was my go to dessert item to bring as a dessert. Not just for potlucks, these are great to bring along for picnics, bake for Valentine’s day and even fourth of July holiday, if you top these with blueberries.
Holiday season is also coming up and these red velvet cupcakes look so festive with their red maroonish color topped with a dollop of cream cheese frosting. Most of the time, I add sprinkles to add to the festive signature.
No wonder they have gained so much popularity in the last few years. I remember seeing red velvet cupcakes in a local coffee shop and thought to myself, they look so delicious. So, here I am, few years later, trying them out myself and loving the way they came out.
Yes, this holiday season is going to be so colorful and festive with delicious food items like these!
Red Velvet Cupcakes
- 2 Eggs large
- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 4 tsp Cocoa Powder natural, unsweetened
- 1/4 tsp Salt
- 1/4 cup Butter unsalted
- 1 cup Sugar granulated
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 1/2 tsp Distilled White Vinegar
- 1 ounce Red Food Coloring
- 1/2 cup Buttermilk
- Pre heat oven 350 degrees
- Take two eggs and take out the egg white. Beat them until thick and foamy.
- In a medium bowl, whisk together flour, baking soda, salt and cocoa powder.
- In another bowl, take the semi melted butter and sugar. Beat with an electric mixer until creamed well and smooth. Add the oil and beat some more.
- To this mix, add two egg yolks and vanilla. Beat again on medium speed until combined. Add the vinegar and food coloring. You can increase the amount of food coloring as per the color you desire.
- To this mix, add the dry ingredients and the buttermilk.
- Fold whipped egg whites into the mix with rubber spatula.
- Line the muffin pan with liners and grease well.
- Pour batter into cupcake liners, filling up to 2/3 of the cup.
- Bake up to 20 - 25 minutes or until the inserted toothpick comes out clean.
- Remove the baked cupcakes and let them sit in the muffin try for 5 minutes.
- Transfer the muffins to cooling rack and let them cool some more.
- Meanwhile, prepare the frosting by beating together cream cheese and butter. Add powdered sugar little at a time and keep beating until creamy.