Description
Delight in these soft, sturdy, and perfectly domed Red Velvet Cupcakes made with rich cocoa, vibrant red gel food coloring, and topped with classic Ermine frosting. Perfect for parties or any special occasion, these cupcakes offer a moist texture with a subtle cocoa flavor balanced by the smooth, traditional frosting.
Ingredients
Scale
Wet Ingredients
- ¾ cup whole milk (177 ml)
- 2 teaspoons white vinegar
- ¾ teaspoon red gel food coloring
- 4 tablespoons unsalted butter, melted
- ¼ cup neutral cooking oil (60 ml)
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 1 ¼ cups all-purpose flour (155 g)
- ¾ cup granulated sugar (150 g)
- ¼ cup light brown sugar, firmly packed (50 g)
- 2 tablespoons natural cocoa powder (12 g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
Frosting
- 1 batch Ermine frosting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350F (175C) and line a 12-count cupcake tin with paper liners. Set aside.
- Mix Milk Mixture: Combine whole milk, white vinegar, and red gel food coloring in a large measuring cup. Stir well and set aside to allow the milk to curdle slightly.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cocoa powder, baking soda, and salt until uniformly blended.
- Add Fats: Stir melted unsalted butter and neutral cooking oil into the dry ingredients until the mixture is thick and well combined.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the mixture, stirring until fully blended.
- Combine Wet and Dry Mixtures: Gradually pour in the milk mixture, stirring continuously until the batter is smooth and fully combined.
- Fill Cupcake Liners: Spoon the batter into each cupcake liner, filling them about two-thirds full. Avoid overfilling to prevent collapse. If you have leftover batter, discard it or bake separately.
- Bake: Bake the cupcakes in the preheated oven for 17 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool: Let cupcakes cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely before frosting.
- Frost: Once cooled, frost with a batch of Ermine frosting or your preferred frosting choice.
Notes
- Ermine frosting is traditional for red velvet but cream cheese frosting or buttercream variations also pair wonderfully.
- Use gel food coloring for vibrant red color without affecting the batter’s consistency.
- Room temperature eggs help the batter bind smoothly.
- Do not substitute cake flour; all-purpose flour ensures the perfect texture.
- Make sure not to overfill cupcake liners to avoid sinking or collapsed cupcakes.
- Allow cupcakes to cool fully before frosting to prevent melting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
