Deliciously moist and smooth Red Velvet cupcakes with Cream Cheese and condensed milk frosting are a perfect treat for cake lovers! They are phenomenal!
We all know that cupcakes are magical and delicious, made by unicorns and left out for us to indulge in and delight. But when it comes to red velvet cupcakes; well red velvet cake soared to intense popularity in the Steel Magnolias movie as a wedding cake. It was also the wedding cake at the Jessica Simpson/Nick Lachey’s wedding in 2002.
With one of its main ingredients being chocolate, no wonder it’s the cake of Love, of indulgence and mystery. There have been many exciting and mysterious stories of how the red coloring came about, but today, it’s simply red food essence, blended in with the chocolaty flavours of cocoa and the tang of buttermilk.
Apart from some typical cake ingredients, note that the red velvet cake recipe calls for acidic vinegar of which the color is not important. The usual baking soda is used which will produce cakes that are high, fluffy and light. For the baking soda to leaven the cakes, it needs to react with an ingredient that has acid in it like the buttermilk and cocoa.
But by adding in the vinegar, you are giving the magical cupcakes the ultimate rising opportunity. Plus, many believe it’s that squish of vinegar that contributes to the famous red hallmark color. Top each of your red velvet cakes with your choice of frosting, whether its cream cheese or whipped cream. Decorate on top with sprinkles, fresh fruit, candy or any other lovely garnishes. Naturally they are delicious plain as well, or you can dust over with some confection sugar or drizzle over with melted chocolate as you stand back and watch your guests’ face for the WOW factor!
Emma Stone, American actress with her sage advice about red velvet cupcakes says, “You’re a human being and life is wonderful so eat the damn red velvet cake”! She’s right, they are irresistible!
- FOR THE BATTER
- Unsalted butter ( room temperature) - ½ cup
- Sugar- 2¼ cup
- Large eggs ( room temperature)- 3
- Vegetable oil- ¼ cup
- Cocoa powder- 3 tbsp.
- Liquid red food coloring- 3 tbsp.
- Vanilla extract- 2 tbsp
- Salt- 1 tsp.
- Cake flour- 3½ cup
- Baking soda-1½ tsp.
- Buttermilk- 1½cup
- Vinegar- 11/2 tbsp.
- CREAM CHEESE FROSTING
- Whipping cream ( 35.5% )- 300 ml
- Cream cheese ( room temperature)- 200 gm
- Condensed milk- ⅓ cup
- Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper cupcake liners.
- In the bowl of a stand mixer, or you can use a hand mixer, combine butter and sugar and beat on medium speed until the mixture becomes light and fluffy, about 5-6 minutes.
- Gradually add the eggs, beating well until incorporated. Add in the cocoa powder, vanilla extract, vegetable oil and red food coloring beat until combined.
- In a medium bowl, whisk together the buttermilk and vinegar.
- In a large bowl sift together the cake flour, baking powder & salt.
- Add in the flour mixture with the buttermilk one ( in three additions). Start and end with the flour mixture. Mix well on slow speed.
- Fill cupcake liners ⅔ full, dividing the batter evenly among 24 cupcake tins and bake in the preheated oven for 17-20 minutes.
- Allow cupcakes to cool for 10 min in their pans and then remove from the tins. Cool completely before frosting.
- CREAM CHEESE FROSTING. Pour heavy whipping cream, condensed milk and vanilla into the cold bowl of your electrical stand mixer and beat on high speed until stiff peaks form, about 5-7 minute.
- Add in the cream cheese and continue beating on medium speed until the frosting is thick enough.
- Pipe the frosting on top of each cupcake, using any Wilton tip for cupcakes.
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