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RED VELVET CUPCAKE RECIPE
Almost everyone LOVES a red velvet cupcake. Almost all red velvet cupcake recipes have specific ingredients in common: white vinegar, buttermilk and baking soda; the reaction of the vinegar to the buttermilk is said to better reveal the red in the cocoa powder. Cream cheese frosting pairs particularly well with this moist cupcake… the way red goes with velvet… mmmm. Of course, using your high power blender‘s mixing capabilities will save you some much needed time!
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Red Velvet Cupcake Recipe
Ingredients
- 4 tablespoons unsalted butter ideally grass fed!, at room temperature
- 3/4 cup raw sugar
- 1 egg
- 2 1/2 tablespoons unsweetened cocoa powder or raw cacao
- 3 tablespoons natural red food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
- Cream Cheese Frosting
Instructions
- Preheat oven to 350°F (176°C). Line a standard muffin/cupcake pan with liners.
- Add the egg, butter, sugar, cocoa powder, food coloring, and vanilla to blender
- For Blendtec: (Wildside Jar): Press the BATTERS button.
- For Vitamix (64oz Jar): Select Variable 1, turn machine on and slowly increase speed to Variable 5. Blend for 20 seconds.
- You may need to scrape the side of the jar and continue blending for a few seconds, to make sure that all the batter gets color.
- Add half of the buttermilk and half of the flour and follow instructions above. Scrape the jar and repeat the process with the remaining milk and flour.
- Add the salt, baking soda and vinegar.
- For Blendtec: Use manual SPEED 10.
- For Vitamix: Select Variable 1, turn machine on and slowly increase speed to Variable 10, then to high. Blend until completely combined and smooth (about 1 minute)
- Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.
- Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.
- All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! 🙂 Tag @BlenderBabes & #BlenderBabes
Nutrition
HEALTH BENEFITS & FUN FACTS
While foods were rationed during war time, bakers used boiled beets to enhance the color of their cakes and to retain moisture. Red velvet cake was a signature dessert at the Waldorf-Astoria Hotel during the 1920s, and was also well-known in the restaurants and bakeries of the Eaton’s department store chain in Canada during the 1940s and 1950s. Many attribute the cake’s recent popularity to the film Steel Magnolias, in which the groom’s cake was a red velvet cake in the shape of an armadillo.
Great tasting. Did have an issue with the cakes not rising. Suspect the vinegar effectively neutralises the bicarbonate of soda, liberating the carbon dioxide before cooking (fizzed when adding to the mix). Will try next time without vinegar.
Apart from their density and flatness, they taste great.
Thanks for the feedback! I didn’t have that issue but I haven’t made these in a while so I’ll have to mimic the recipe and also try it without vinegar. So glad they tasted great XOXO HAPPY BLENDING!
Very good. I also made the frosting in the Vitamix: 6 oz. cream cheese, 6 oz. butter, 1/2 teaspoon vanilla, 2 cups confectioner’s sugar. Blended all (had to scrape twice). It looked yellowish, but it tasted good.
Awesome, thanks for sharing the frosting recipe, Suely! So glad you enjoyed the cupcakes 🙂
this is the best tasting