Red Velvet Cupcakes
By Anne Heap
We love red velvet cupcakes at Pink Cake Box. Whether it's for a baby shower, wedding, or children's birthday, it seems everyone loves the red velvet flavor. This recipe is for 24 moist and delicious red velvet cupcakes. Enjoy!
Ingredients
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup milk
- 2 large eggs
- 3 tablespoons liquid red food coloring (Add more for desired darkness)
- 2 teaspoons white distilled vinegar
- 1 1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F. Line muffin tins with cupcake papers.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix milk and vinegar and let sit for 10 minutes – curdling will occur. Then add the oil, eggs, food coloring and vanilla to the milk mixture, whisking until mixed.
Using a stand mixer, add the dry ingredients into the wet ingredients with the paddle until just combined.
Divide the cake batter evenly into the tins – about 3/4 full. Bake for about 10-12 minutes or until a toothpick comes out clean.
Hi I tried this recipe and mine turned out to be much darker ( sort of a burgundy). How do I achieve a bright red ? Would you recommend reducing the amount of coloring?
P.S I live in the UK .Not sure if our coloring is more concentrated than yours in the US
Hi Simone – I recommend you use red food gel coloring to help achieve a brighter red for your cupcakes. Let me know how it turns out
Hi!!! Love this recipe, super delicious but I seem to have the same problem with the color. I use red red by americolor is there another shade of red by americolor I should try?
Reduce the cocoa i have a cupcake business. I only add 1 tablespoon of cocoa and use buttermilk
i also use the whole 1oz of food coloring
love this recipe. All red velvet recipes that I have made call for around 1/4 c cocoa. I’ve never seen a recipe with only 1 tablespoon of cocoa. Might have to try that, seems to me that it would leave out main flavoring for “red velvet”
Thanks steph. To your point, this red velvet recipe doesn’t really have a strong chocolate flavor and has more of a rich buttermilk flavor.