Red velvet–it comes in various different forms and yes, I’m talking about cakes, cupcakes, cakepops, cookies, flavors, aromas and many more. The concept of red velvet is just so overrated and to be honest, I don’t understand why some people go gaga over red velvet stuffs when it’s almost the same as chocolate cake, only less chocolatey. Perhaps, the color and the trend. Plus, who gets the most instagram likes once she posted that nicely filtered red velvet cupcake from Sonja’s, right?
Anyway, I own an online baking shop and I used to bake a lot in the last two years
(yes, and it made me 10 kilograms heavier). Most of my clients would order the red velvet stuffs–I offer cupcakes and crinkle cookies, to name a few. I used to borrow recipes online and then tweak them based on the available ingredients I got (plus, the costing) but after several tries, I was able to develop my own recipe. Most red velvet recipes are the same but I like mine with less cocoa and buttermilk.
My boyfriend and my sister who are my biggest fans
(woohoo!) love red velvet crinkle cookies than cupcakes but I am posting here a cupcake recipe because I think I need to experiment more on the cookies (but they love it nevertheless).
This red velvet cupcake recipe is the easiest and yummiest one that I have ever tried. It only involves, mixing, puring and eventually baking. It won’t even take ten minutes to prepare. I’m telling you, I watch cartoons alongside baking this. Haha!
I hope you enjoy this experiment and become the kitchen superhero you’ve always wanted to become.
YIELD: about 12 cupcakes PREP TIME: 10 minutes (or less!) COOK TIME: about 20-30 minutes
1 large egg
1 cup granulated sugar
Powdered buttermilk (add in 2 1/2 tablespoons to 2/3 cup water)
1/2 cup canola oil
2 tbsp sour cream or plain yogurt (plain yogurt for a much cheaper version)
1 tbsp vanilla extract (do not use the colorless one as it creates a pungent aroma)
1 1/2 cups all-purpose flour
3 tbsp unsweetened cocoa (I use Hershey’s or Bensdorp)
3/4 tsp baking soda
pinch salt, optional and to taste
1 to 2 tablespoons red food coloring,add more as needed
Cream Cheese Frosting
1/2 cup cream cheese, softened (I use Philadephia or Magnolia)
2 tbsp unsalted butter, softened
1 tsp vanilla extract
about 2 to 2 1/2 cups confectioners’ sugar, or as necessary
1-2 tbsp milk
Red vermicelli or sprinkles for topping
- Preheat oven to 350F and prepare your muffin tin with liners (3oz. to make 12 cupcakes).
- In a large mixing bowl, whisk together the first 6 ingredients until smooth.
- Add the flour, cocoa, baking soda and salt. Whisk but do not overmix. Add in the food coloring afterwards.
- Pour batter in each tin for about 3/4 full.
- Bake for 20 minutes but you can check the cupcakes at 18 minutes using the toothpick test. Afterwards, allow the cupcakes to cool for about 15-20 minutes before frosting.
- For the cream cheese frosting, combine the first 3 ingredients while gradually adding in confectioner’s sugar while mixing using a handheld mixer. To smoothen the texture of the frosting, add in the milk (add each tbsp simultaneously so you can assess whether the frosting is becoming too runny or whatever).
- Refrigerate frosting for about 15 minutes. Afterwards, you can frost your cupcakes and sprinkle with your desired toppings.
By the way, here’s a short promotion of my online baking store just in case you wanted to visit:
Stay tuned for more yummies!