Way back in the day, before I started baking my own cupcakes seriously, I used to travel around trying other people’s cupcakes. My go to test was always Red Velvet. I’ve had Sprinkles in Phoenix, Big City Cupcakes in Vancouver, Cupcakes in Vancouver, an Italian bakery’s cupcake in Boston . . . and, and, and . . . some were good, some were great and some were amazing!
Red Velvet requires a few extra steps more that your standard chocolate or vanilla recipe, but it is worth it in the end. You will find yourself with a light, fluffy, delicious cupcake.
This recipe is a good one that I found (it’s not the one I use day to day for JJ’s, but it is a great runner up!)
Everything you need for the recipe is posted below the video, and have a look at the tutorial to see how everything goes together!
Red Velvet Cupcakes Ingredients:
1/2 cup butter
1 1/2 cups table sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
hi I already used your red velvet recipe..it’s so delicious,i made it for my youngest daughter’s first birthday last march 18,2015..i would love to send you the picture of the cupcake that i had made..
That would be great! You can send it to my facebook, twitter, instagram etc.
I used this recipe and they came out great! Also used the cream cheese frosting recipe from you Jenn. Thanks! Will be sharing the recipe to my blog and IG account with CCC tagged ofcourse.
I’m happy to hear that you liked it! Looking forward to the pics!
Hi, the cupcakes look really good! How many cupcakes does this batter make?
Between 18-22 is a good estimate, and you can bake them for around 20 minutes.
Hi jann
I was wondering can I use just 1 egg and no butter milk?
No, you need to follow the directions and use all the ingredients required to be successful.
Hi Jenn! I love your tutorials, i’ve recently made this red velvet cupcakes recipe, but at the moment I ate it, the cupcake was dry and it crumbles in the cupcake liners, what is the cause of this? Thanks!
It sounds like you over baked it or did not add enough liquid. Hope that helps!
I usually have the same problem with the dry cake batter. i use the babycakes cupcake maker. i use the exact amount of ingredients you say….should i add more butter milk when i feel the batter is too dry and i want it more moist?
Over baking cupcakes is a common fault as well. I would reduce your baking time before changing the recipe. Good luck!
can we use whisk to mix everything?
i wish i can be good as you
🙂
Using a whisk usually puts too much air into the batter.