Red Velvet Cupcakes
Cake Central user frecklepuss altered the basic WASC recipe with a few added touches to make these red velvet cupcakes. They still have everything you love about red velvet, with the convenience of a mix.
Needed to make Red Velvet Cupcakes for a benefit on a budget as I was donating 200 cupcakes. After doing a little bit of research on line I figured I would try it with ingredients I had on hand. Basic WASC recipe with a few added touches. Not only are they red.. they were moist and delicious!
Ingredients
1 (18.25 ounces) White or vanilla Betty Crocker Cake mix
*if your cake mix is only 15.25 ounces either add an additional 3 ounces of cake mix from a second box, or add 6 tablespoons of all purpose flour.
1 cup all-purpose flour
1/2 cup granulated sugar
1 cup sour cream
1 cup water or milk (non dairy or dairy)
3 eggs
1 tblsp balsamic vinegar
2 tblsp vegetable oil
1oz bottle Wilton No taste red food colouring paste
1 tblsp vanilla
3 tblsp cocoa powder
Directions
1. Put all ingredients EXCEPT cocoa powder into the bowl of your electric mixer.
2. Mix on low for 30 seconds then switch to medium high for approximately 1 minute until ingredients are incorporated. Scrape bowl with rubber spatula
3. Add 1 tblsp cocoa at a time.
4. Mix on medium-high speed for another minute
5. Fill cupcake liners approx. 3/4 full. I had large liners and used 1 large ice cream scoop per cupcake so when baked they reached the top of the liner. Made 34 cupcakes
6. Top with cream cheese frosting as follows:
2 packages cream cheese, at room temperature
2 sticks (16 tablespoons) butter (salted or unsalted.. whatever you have on hand), at room temperature
1 pound (4 cups) icing sugar
2-3 tblsp heavy cream
1 tsp pure vanilla extract
1 tsp pure almond extract
Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Switch to the whisk attachment, and mix until smooth and slightly fluffy.
Voila.. easy Red Velvet Cupcakes
You May Also Be Interested In
Ratings & Reviews view more
the taste was traditional red velvet, but the texture was gummy and dense. Would be better for carving instead of cupcakes, maybe. Did not make a good cupcake. Perhaps self raising flour would help the texture. I liked that this recipe had balsamic vinegar and a whole tablespoon of vanilla in it.
i made it as written albeit with half an ounce of the wilton no taste red food color -- it was perfectly red enough -- this is a good solid recipe -- the cakes domed beautifully -- at first the texture was nearly gummy but as the cakes seasoned over the next few hours they turned creamy in a good way -- it has a mild classic red velvet flavor -- not too sweet -- they were easy to make -- could have had a bit more tang to them -- but this is a rock solid red velvet recipe -- i typically use self rising flour for my doctored mixes and that would enhance this i believe -- but then again it is a sturdy formula that would do well for a wedding or a big celebration where you need to have a work horse stand up type cake -- well done
I am definitely going to try this. Thank you for sharing
Why the balsamic vinegar?
how many cupcakes does this recipe make? @Frecklepuss
it made about 36 cupcakes -- i filled each cupcake with 1/3 cup batter -- i would sub in buttermilk next time time too -- yes i would make this again --