Easy Red Velvet Cupcake Recipe

26 Aug

Since the day we tried Red velvet cupcakes in a popular city bakeshop, I never stopped buying whenever we visited. However, I hate that I need to shell out 60 pesos for a single cupcake only. No way. But, I never want to missed eating those yummy red-creamy-goodness.

Hence, I tried to learn how to bake some…

It’s not as good as those 60 pesos in the shop, but…my gang here and some few friends whom I let taste will attest…

So without too much “kwentos” here are the ingredients:

2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
2 cups sugar (I prefer brown sugar, hence, the darkness of the cupcakes)
4 large eggs
1 cup Nestle sour cream
1/2 cup evaporated milk
1 tablespoon food color
2 teaspoons vanilla extract

For the cream cheese frosting:

1 package Philadelphia cream cheese, softened
1/4 cup butter, softened
2 tablespoons Nestle sour cream
2 teaspoons vanilla extract
2 cups confectioner’s sugar

Direction for baking:

  • Preheat oven to 350 degrees Celsius.
  • Sift together flour, cocoa powder, baking soda and salt.
  • Beat butter and sugar until light and fluffy. Beat in eggs one at a time.
  • Mix in sour cream, evaporated milk, food color and vanilla extract.
  • Gradually add in the flour mixture. Beat on low speed until just blended. Do not overbeat.
  • Spoon batter 2/3 of the muffin cups. I bake mine for 15 minutes. Less if I wanted it more moist.

For the cream cheese frosting:

Beat cream cheese, butter, vanilla extract and sour cream. Add in the confectioner’s sugar. Beat until light and fluffy.

TIP 1: I use baking soda instead of baking powder. Why? Baking soda neutralizes the acidic components in this recipe (i.e cocoa powder and brown sugar). This gives a good raise in your baked goodies and making it more tender.

TIP 2: To create an even muffin sizes, (and less clutter) scoop out the batter using regular ice-cream scoop.

Tip 3: Honestly, most recipes I searched calls for the muffins to be baked at 20 minutes. I tried one muffin tray (12 pieces of muffins) and baked them at a good 350 degrees C. They all got burned! The second tray I baked for 15 minutes, it was okay. But when I tried baking the cupcakes for just 12 minutes, it resulted in a more moist and tender cupcakes. Be aware that baking it for just 12 minutes, when you try to insert a toothpick in it, the cupcakes are a little wet inside. Don’t fret about this. Imagine the the cupcakes are still warm and hot, same with the muffin tray, the additional heat will be enough to cook it a little more. Believe me, tried it with vanilla and chocolate cupcakes.

TIP 4: I better add more red food color on this recipe. To make obvious they were indeed “red velvet cupcakes” :)

However, look at the insides, they’re quite “Redder” :)

Forgive here. I don’t know what happen to my supposed “RED cupcakes”. They’re crying out “UBE cupcakes”, for heaven’s sake :) I don’t know what happen to the camera. It’s getting dark when I did finished my baking here. Must be the light.

Forgive the color :) It’s still the same “Red velvet cupcake” Haha!

I should remember that, “Add more red food color next time”. I wouldn’t forget :)

Here’s some cupcakes I did for a relative. I apologize for the very poor frosting decoration. I need to learn more decorating tricks.

At least, what I am most happy about in this newly baking adventure is -I don’t have to spend more buying goodies at bake shops.

It’s fun learning how to bake!

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