{"id":28484,"date":"2017-01-25T06:00:46","date_gmt":"2017-01-25T11:00:46","guid":{"rendered":"https:\/\/thecakeblog.com\/?p=28484"},"modified":"2021-01-28T11:02:22","modified_gmt":"2021-01-28T16:02:22","slug":"red-velvet-cupcakes","status":"publish","type":"post","link":"https:\/\/thecakeblog.com\/2017\/01\/red-velvet-cupcakes.html","title":{"rendered":"Red Velvet Cupcakes"},"content":{"rendered":"

Red Velvet Cupcakes – super easy to make and stays moist for days, with a classic red velvet flavor and cream cheese frosting that’s perfect for Valentine’s Day. A new cupcake recipe by our\u00a0contributor,\u00a0Lindsay Conchar<\/a>.<\/p>\n

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I don\u2019t know about you, but I\u2019m pretty sure Valentine\u2019s Day was created as a way for sweets lovers to have an excuse to destroy everyone\u2019s New Year\u2019s Resolution and get them back in the treat game. I mean think about it \u2013 for the whole month of January you may have totally crushed your new commitment to eating well and here comes Valentine\u2019s Day with its chocolate, sweethearts and dinner dates. Well played, sweet lovers. Well played. \u263a<\/p>\n

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Of course I\u2019m of the belief that everything is good in moderation. If you\u2019ve survived so far, you actually deserve a cupcake. It\u2019s true. And what\u2019s better than a classic Red Velvet Cupcake with Cream Cheese Frosting<\/strong>? Few things \u2013 especially at Valentine\u2019s Day.<\/p>\n

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One of the best things about these cupcakes are the easy of putting them together. Unlike many of my cupcakes, there\u2019s no creaming involved. Instead this recipe uses oil and it provides a wonderfully moist cupcake that stays delicious for several days. Perfect for sharing with friends whom you want to shower some cupcake love all over.<\/p>\n

It also uses fairly straightforward ingredients that you likely already have. The only exception might be the buttermilk, but I\u2019ve got a secret for you. You can make this recipe without buttermilk! If you\u2019ve never heard of powdered buttermilk<\/strong><\/a>, you have to check it out<\/a><\/strong>. It\u2019s literally a powder that you add to batter, along with water, and it replaces the buttermilk. The powder can stay in its container in the fridge for months and still be good. No longer do you have to use a small amount from a big jug and throw the rest away. Plus, then you always have it on hand. Brilliant!<\/p>\n

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I know a lot of people wonder if red velvet cupcakes are really just chocolate cupcakes with red food coloring. While this classic American recipe does include cocoa powder, it is a very small amount of cocoa in comparison to a chocolate cake. Traditionally, the red color was the result of the chemical reaction between an acid (cocoa, buttermilk) and a base (the baking soda). The batter was naturally “reddish” but the addition of red food coloring really intensifies the color. Aside from the color, red velvet cake is also well known for its springy texture and a slathering of cream cheese frosting. Undoubtedly the best part!<\/p>\n

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MORE RED VELVET RECIPES TO TRY:<\/strong><\/h6>\n