Today I am making red velvet cupcakes! I will add red food coloring in the batter, so we don’t have to add vinegar to balance PH (If you use beetroot for red color, add white vinegar mixed with baking soda to balance PH – it will prevent the chemical reaction between baking soda and alkaline beetroot). And I will make buttercream frosting, which is Waldorf-Astoria hotel style.
This is a cupcake with less food coloring. The color of the cake is brighter inside. The red cake has soft delicate texture. And the white buttercream frosting is the Waldorf-Astoria hotel tradition. These are festive red and white cupcakes which are perfect for Christmas, Valentine’s day, and birthdays.
First, in a bowl, add in dry ingredients: flour, cocoa powder, baking powder, and salt.
Stir and set aside.
In another bowl, stir in wet ingredients. Sugar, oil, and an egg first.
Stir until combined.
Add in red food color into the wet mixture.
Make a hole in the middle of dry ingredients and pour in the wet mixture.
Stir until combined.
Divide the batter among the cupcake molds.
Now bake at 355 degrees F. for about 20 minutes.
Meanwhile make the buttercream frosting with butter, vanilla,
and icing sugar.
Adjust the thickness with milk or cream.Print
- 1 cup + 3 tablespoons cake flour (150 g)
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup + 1 tablespoon granulated sugar (135 g)
- 1/3 cup vegetable oil * (77 ml)
- 1/3 cup + 1 tablespoon buttermilk (95 ml)*
- 1 egg, large
- 1/2 teaspoon pure vanilla extract
- A few drops of gel-based red coloring *
For vanilla buttercream icing:
- 1 cup unsalted butter (2 sticks; 226 g)
- 3 cups confectioners’ sugar (375 g)
- 2 tablespoons whole milk (30 ml)
- 1 teaspoon pure vanilla extract
- 1. First, line the cupcake pans with paper cases. Individual cupcakes are smaller than muffins. Today I am using silicon cups.
- 2. In a large bowl, sift flour, cocoa powder, baking soda, and salt. Stir a little and set aside.
- 3. In a mixing bowl, add in the vegetable oil and caster sugar. Then whisk until combined. Now add in an egg and beat until incorporated. Then pour in buttermilk. If you don’t have buttermilk, with milk and lemon juice you can make a substitute. And add in vanilla extract and red food coloring. Today I am using gell-based food color. Be careful not to overuse. It is stronger than liquid colors. And whisk until homogenous.
- 4. Make a well in the dry ingredients and pour in the wet mixture in the center. And with a spatula fold until smooth.
- 5. Divide the batter among the lined cups. Fill only 2/3 of the cup. Bake at 355 degrees F (180 C) for about 20 minutes or until an insulted wooden stick comes out clean. Out of oven, cool completely in the pan.
- 6. For the buttercream icing, in a mixing bowl add in butter and half of the confectioners’ sugar. On a medium high speed, blend until smooth. Then add in vanilla extract, remaining confectioners’ sugar, and milk and beat until creamy. It should have spreading consistency.
- 7. With a large star pastry tip, pipe on the top of the cupcakes. Use food color at your discretion. And decorate with your choice of edible sugar sprinkles.
1. Use vegetables oil without strong aroma. Never use extra olive oil for this recipe.
2. If you don’t have buttermilk, you can make substitute with 93 ml whole milk and 7 ml lemon juice (or white vinegar). Mix well two ingredients together and let it rest for 5 minutes.
3. If you use less strong liquid based coloring (such as French Vahine colorants alimentaires), add ½ oz (15ml).