A touch of color to welcome the beautiful days, does it tempt you? It's been a while since I wanted to share this recipe for red velvet cupcakes with you ! A traditional flavor of cupcakes very popular with Anglo-Saxons (and many non-Anglo-Saxons so I am one).
But what makes a red velvet different from another cupcake recipe? To have the name "velvet", the base of the cake must contain fermented milk (I use ribot milk for my part) and be garnished with a cream cheese frosting. Traditionally, the red velvet cupcake is therefore red as its name suggests. I had a more than light hand on the dye, so they are barely colored: if you want a bright red result as you can see on the net or elsewhere, you have to use a lot of dye (no miracle). But red is not the only “velvet” color: pink, blue, black… All variations are therefore possible.
For a nicer look during the tasting, I advise you to use very simple white boxes. During baking, they will become transparent and reveal the pretty color of the cupcakes. Appetizing, right?
Red Velvet Cupcakes
Ingredients:
- 345 g of flour
- 1 cc of baking powder
- 1,5 tsp of bitter cocoa
- 3/4 tsp of salt
- 115 g soft butter
- 240 g brown sugar
- 50 ml oil
- 1 tbsp of natural vanilla extract
- 3 eggs at room temperature
- 1 cc or more red gel food coloring
- 360 ml buttermilk
- 1 tsp baking soda
- 2 tsp white vinegar
- +
- 250 g of Philadelphia nature
- 300 g of mascarpone
- 80 g icing sugar
- 1 tsp natural vanilla extract
- 20 cl heavy cream
Instructions:
- Preheat the oven to 180 ° traditional heat.
- In a bowl, combine the flour, baking powder, cocoa powder and salt.
- In a food processor, beat the softened butter and brown sugar. Then add the oil, vanilla, red coloring. The dough should be light. Add the eggs one by one while mixing. Add the dry ingredients alternately with the ribot milk.
- Apart from mixing the vinegar and baking soda then pour into the dough.
- Fill the boxes 2/3 full, previously placed in a muffin tin.
- Bake for about 22 minutes (to be checked according to your oven). Let cool on rack.
- For the icing, loosen the Philadelphia and mascarpone with a whisk. Add the icing sugar and vanilla. Pour in the heavy cream and whip everything to obtain a firm whipped cream texture. Fill a pastry bag with this mixture and decorate the cooled cupcakes.
Notes:
[ Equipment used ]
Manon
They look so good these little cupcakes! Yum !
Good evening. Kisses.
Manon -
http://www.chouquettes-mascara.com
Eileen
But they are beautiful !!!! Great pictures !
Lilie bakery
Thanks Eileen!
Sarah
I really like your pictures! they are sublime and the icing in the pastry bag, it really hits
Lilie bakery
Thanks Sarah :)
ade
If I want to bake a cake can I take the same recipe or do I have to adapt? Thank you in advance for your answer :-)
Lilie bakery
I recommend this recipe for a layer cake: https://liliebakery.fr/red-velvet-layer-cake/
Momar
magnificent
lilou25
The cakes look so creamy and the photos look good, we'd say we look them in the face.
You made them (the photos).
Lilie bakery
Yes absolutely, I make them and then photograph them!
Like a Cookie
The famous red velvet .. I have nothing English but I am a fan of this cake and even more in cupcake mode: P
Lilie bakery
You are quite right !
Mathilde
Impossible to whip up the icing which is… all liquid, shouldn't the cream be beaten first as in most recipes? Disappointed :(
Lilie bakery
Hello Mathilde, I get the result shown in the photo with this method of preparation. Be careful to use whole heavy cream (in a jar) as specified and not liquid cream.
Surmail
Hello!!
Bravo for your superb recipes and pretty photos!
So currently I am in Japan and I have time so I would like to start making my first ones, cupcakes or layer cakes, BUT… The problem is that in terms of ingredients, it's complicated.
What is ribot milk? What can I replace myself with?
And the same for fresh cream, I found it but kind semi-thick and not thick ...
So I think I can't make this recipe? What recipes would you advise me in this case?
And if not I make my heavy cream lol.