Description
Indulge in decadence with our recipe for Bloody Red Velvet Cupcakes. Learn how to create these rich, moist treats that are perfect for any occasion!
Ingredients
- – 1 ¼ cup (163 g) all-purpose flour
- – 1/2 teaspoon (3 ml) baking soda
- – 1/2 teaspoon (3 ml) fine sea salt
- – 1 Tablespoon unsweetened cocoa powder (5 g)
- – ¾ cup (150 g) granulated sugar
- – ¾ cup (180 ml) vegetable oil
- – 1 large egg, room temperature
- – 1/2 cup (120 ml) buttermilk, room temperature
- – 1/2 Tablespoon (8 ml) red food coloring (liquid)*
- – 1 teaspoon (5 ml) vanilla extract, or paste
- – 1 teaspoon (5 ml) distilled white vinegar
- – 8 oz (226 g) brick-style cream cheese, room temperature, softened
- – ½ cup (113 g) unsalted butter, room temperature
- – 1 teaspoon (5 ml) vanilla extract
- – 3 cups (340 g) powdered sugar
- – pinch kosher salt
- – 12 oz (340 g) package frozen raspberries
- – 5 Tablespoons (63 g) granulated sugar
- – 2 teaspoon (10 ml) lemon juice
- – 1 teaspoon (5 ml) lemon zest
Instructions
- Heat your oven to 350°F and line a 12-cup muffin tin with paper liners. Set it aside for later use.
- Combine the flour, baking soda, salt, and cocoa powder by sifting them together. Put this mixture aside.
- In a stand mixer bowl, blend the sugar with the vegetable oil. Incorporate the egg and mix until the ingredients are well blended.
- In a different bowl, mix the buttermilk, red food dye, vanilla extract, and vinegar. Gradually add half of this liquid mixture to the mixing bowl and mix on a low setting. Then, introduce half of the sifted dry ingredients to the bowl. Blend until nearly combined. Follow by adding the remaining liquid ingredients, then the rest of the dry mixture. Mix until just combined. Scrape the bowl’s sides as necessary to ensure a thorough mix.
- Spoon the batter evenly into the cupcake liners in the prepared tin. Bake for about 18-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. After baking, let them cool in the pan for 5 minutes before gently transferring them to wire racks to cool completely.
- With a stand mixer using a paddle attachment, cream together the cream cheese and butter until smooth. Add in the vanilla extract, then gradually incorporate the powdered sugar, one cup at a time, followed by a pinch of salt. Continue mixing until the frosting is smooth and airy.
- In a medium saucepan, combine the frozen raspberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the sugar dissolves, the raspberries are thawed, and the mixture slightly thickens. Remove from the heat and strain out the seeds, storing the raspberry sauce in the refrigerator until needed.
- Once the cupcakes have cooled, use a small round tool to create a shallow hole on the top of each cupcake.
- Prepare a piping bag fitted with a medium star tip. Fill the bag with frosting and fill each cupcake cavity about three-quarters full. Drizzle roughly 2 teaspoons of the cooled raspberry sauce over the frosting and pipe a large swirl to cover the hole.
- Add more raspberry sauce over the frosted cupcakes. Optionally, embellish the finished cupcakes with royal icing designs.
Notes
- Ensure the cream cheese and butter are at room temperature for a smooth frosting.
- Avoid overmixing the batter to maintain a tender cupcake texture.
- Strain raspberry sauce to eliminate seeds for a silky drizzle.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Fat: 15g
- Protein: 3g
Keywords: red velvet cupcakes, cream cheese frosting, raspberry coulis, baking instructions, cupcake decoration
