1/18/2024 0 Comments Red velvet cupcake recipeLine a 12-cup standard muffin tin with cupcake liners. Marbled Red Velvet Cream Cheese Frosting:Ĩ ounces (1 brick) full-fat brick-style cream cheese, softened to room temperatureġ cup (2 sticks) unsalted butter, softened to room temperatureġ tablespoon natural unsweetened cocoa powderġ-2 teaspoons liquid red food coloring (I used 1/8 teaspoon red gel) The vanilla portion is delicious, but that chocolate-vanilla hint of red velvet really takes the (cup)cake!ġ/2 cup (1 stick) unsalted butter, softened to room temperatureġ-2 teaspoons liquid red food coloring (I used 1/4 tsp red gel + 2 teaspoons water) I totally love how they all turned out a bit differently! These cupcakes, y’all! If you or your valentine(s) are into red velvet, you’re going to love them. Baking is much more fun when you let go of the outcome. You can purchase specialty piping bags for this, or use two smaller bags in a larger bag, but I took the easy way out and also tried to let go of the outcome. To achieve a marbled/swirled frosting effect, I loaded both colors into the same piping bag, doing my best to keep them on separate sides. As for the cream cheese frosting, I had originally planned to keep it completely traditional, but ultimately decided to continue the marble motif, dying half the frosting red and flavoring it with a hint of cocoa for maximum red velvet realness. Both colors are scooped into the cupcake pans, then swirled together before baking. They are assembled from just one batter-the red velvet is made by stirring cocoa powder, a tablespoon of milk and red food coloring into a small portion of the vanilla mixture. These little cakes are moist and springy and out-of-this-world good. Now for the marbling! Here, red velvet cake batter is swirled into delicious vanilla sour cream cupcakes. You can leave out the dye in this recipe if you really want to, but I love the deep ruby color. The signature color used to primarily be from the chemical reaction of cocoa and baking soda, but now it’s usually from food coloring. The big appeal for me is that it isn’t chocolate or vanilla-it’s a little of both! It’s like the soft serve swirl cone of cakes (?), but red. I obviously love it, as evidenced by years of red velvet treats for Valentine’s Day (and Oscar Night). This southern flavor is divisive some love it, some hate it, and some love to hate it. Today’s offering? Red Velvet Marble Cupcakes! With swirls of red velvet in both the cake and the cream cheese frosting, these are perfect for Valentine’s Day or any day! Before I get to how these cupcakes get their marble, let’s discuss red velvet on its own. People really like no-contact cupcake delivery. I vastly prefer to make layer cakes and I hate cleaning muffin/cupcake pans, but there few reasons for whole layer cakes in a pandemic and cupcakes are far more precaution-friendly than sliceable options, so I’m trying to get back into them. This marks the first time I’ve posted a new cupcake recipe on here in more than four years.
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