Red Velvet Cupcakes

Delicious, fluffy, and beautiful Red Velvet Cupcakes topped with creamy and decadent white chocolate frosting.

About These Red Velvet Cupcakes

• These cupcakes are super fluffy and moist, making the recipe easy to prepare.
• The beautiful vibrant red color is from the gel food coloring, and you can adjust how deep or light the color is by adding more red color. I like the red velvet cakes and cupcakes a little bit less bright. That is just me!
• When making a red velvet recipe, add some cocoa powder to intensify the color and add more flavor.
• This recipe is enough for twelve cupcakes, but if you double it, it will make 3X 8-inch cake layers. Perfect for a large party!
• In this recipe, we need an egg and an egg yolk. Egg yolk makes the crumb moist, plus more bonding.
• This recipe uses buttermilk which contains acid that contributes to the fluffy texture and adds a tangy taste to these Red Velvet Cupcakes.
• The other ingredients are basic; we use them in other cupcake recipes.
• The decadent frosting contains white chocolate, butter, powdered sugar, and clear vanilla extract. This frosting is beyond creamy and delicious!

How To Make These Cupcakes

• Sift all dry ingredients, which include flour, baking soda, cocoa powder, and salt. Set them aside.
• Whisk the sugar and oil on high speed for one minute.
• Add the egg and egg yolk one at a time. Mix well after each one.
• Add in the vanilla extract and the gel food coloring.
• Next, add the vinegar and mix well.
• Start adding the dry ingredients alternating with buttermilk in three passes. Start and finish with dry ingredients.
• Scrape the side of the bowl with a spatula. Fill the cupcake liners to ⅔ of their capacity and bake them. Let them cool down before frosting.

How To Make The Frosting

• Melt the white chocolate on a double boiler. Bring water to a boil in a saucepan. Let the water simmer. Put the white chocolate in a heat-proof bowl and place it on the saucepan. Make sure the bowl is not touching the simmering water. Stir the chocolate until all melted and is smooth.
• Let the melted chocolate cool down and come to room temperature.
• Beat the softened butter until light and pale.
• This recipe calls for meringue powder. Meringue powder stabilizes the frosting, but no worries if you cannot find it in your stores. You can eliminate it.
• If using meringue powder, add it to one cup of powdered sugar and mix well, then add the powdered sugar to the butter.
• Add the heavy cream to smooth out the buttercream. Add vanilla extract and beat the mixture for two minutes at a low speed.
• Add the melted chocolate to the buttercream and mix well. Chocolate should not be warm to melt the buttercream.
• Frost the cool cupcakes with your favorite pipping tip.

📖 Recipe