MOIST
RED VELVET CUPCAKES
EGG & EGGLESS
| ULTIMATE RECIPE
A Lovely Valentine’s Gift for Your Love One | Super Moist Red Velvet Cupcakes – Red Velvet Cake is one of most people’s big time favorite, I am one of them. A delightful moist and soft cake with creamy cream cheese frosting, is heavenly. This cake is so moist, soft and delicious. As usual, I’ve made one for the eggless version J For this frosting, I added 1:1 ratio of butter with the cream cheese to enhance the stability of the frosting and for the piping purpose. On top of that, it’s super delicious. It’s best suited as a gift for Valentine’s Day. I hope you’re inspired to make one for this season and for your love one. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
This recipe yield about 8-9 cupcakes for each egg & eggless version
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Red Velvet Cupcakes
60g [¼ cup] unsalted butter, softened
90g [¼ cup + 2 tbsp] whole milk
15g [1 tbsp] white vinegar
150g [1¼ cup] cake flour
13g [1¾ tbsp] cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
100g [½ cup] fine sugar
1 large egg [OR EGG SUBSTITUTE: 90g [¼ cup + 2 tbsp] plain yogurt]
60g [¼ cup] oil
1 tsp vanilla extract
20 drips or 8g (1/2 tsp) red food coloring (or add to your desired vibrancy of the redness)
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Cream Cheese Frosting
225g [1 cup] unsalted butter, softened
125g [1 cup] powdered sugar
225g [1 cup] cream cheese, room temp
Red food colouring (add for your desired colour vibrancy)
Piping tips: 1M, 864, 124
Edible pearls
Fondant flowers
Instructions:
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Red Velvet Cupcakes
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Preheat oven at 180°C/355°F.
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In a large bowl, add butter and set aside until it’s softened.
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In a glass, add milk and vinegar. Stir until well combined. Let it rest for 5 minutes.
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Sift all the dry ingredients: flour, cocoa powder, baking powder, baking soda and salt. Set aside.
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Once the butter is softened, add in the sugar. Mix on high speed until creamy and fluffy.
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Add in the egg. [for egg substitute, add in the plain yogurt]. Mix until combined.
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Add in oil and vanilla extract. Mix until combined.
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Add in the milk mixture in 2 batches, alternate with the sifted ingredients.
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Add in the sifted ingredients in 2 batches, alternate with the milk mixture. Mix until combined, do not over mix.
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Add in the red food colouring to your desired colour vibrancy. Mix until combined. Use a spatula to scrape the bowl to ensure even mixing.
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Scoop the batter into the prepared cupcakes pan with cupcake liners.
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Bake them in preheated oven at 180°C/355°F for 20-23 min or until the inserted skewer comes out clean.
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Place on the cooling rack to cool completely.
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Cream Cheese Frosting
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Add the softened butter into a large bowl.
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Mix on high speed until creamy and pale.
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Sift in the powdered sugar. Continue mixing on high speed until well combined.
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In another bowl, add in the room temperature cream cheese. Mix until creamy and no lumps.
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Add the cream cheese into the butter mixture in 2 batches. Mix until well combined.
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Chill the frosting for 10-15 minutes to firm it up to ease the piping.
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Place a portion amount of frosting into a bowl. Add in the desired amount of red food colouring. I need 2 colour frosting: pink and cream (original) colour.
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Place the frosting into the piping bag accordingly with the piping tips.
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