Red Velvet cup cakes were a rage sometime back,and  they are still very popular in the United States. So I decided on these Red Velvet Cupcakes for the alphabet ‘R’ under A – Z Baking around the World. 

These cupcakes have an interesting history. When foods were rationed during the World War II bakers used to use boiled beet juice to enhance the color and moisture of the cakes. The icing on the cakes was French style butter roux, but cream cheese frosting is what is popular now.

I have used some red food color and cocoa powder to get that red hue, and I frosted these cup cakes with Mascarpone cheese and the taste was undoubtedly awesome.

Red Velvet Cupcakes

Dry Ingredients

11/4 cups all purpose flour

1/4 tsp baking soda

1/2 tsp baking powder

Pinch salt

11/2 tsp cocoa powder

3/4 tsp red food colour

 

Wet  Ingredients

1/3 cup oil

3/4 cup buttermilk

1/2 tbsp vinegar

3/4 cup fine sugar

1 tsp vanilla essence

1/4 cup water

 

Method

Sieve the dry ingredients.

Beat the wet ingredients.

Mix the dry ingredients with the wet ingredients and pour them in cup cake mould.

Bake at 180 deg C for 10 -12 minutes or till done.

Check with a toothpick, it should come out clean.

 

Frosting

Ingredients

1/4 cup cream cheese

1/2 cup mascarpone cheese

1/4 cup butter

Icing sugar to taste

1 tsp vanilla essence

Method

Beat the cream cheese, mascarpone cheese, butter and vanilla essence till soft and fluffy.

Gradually beat in the icing sugar.

Beat till smooth.

Fill in the piping bag and frost the cup cakes.

 

 

R - Red Velvet Cup Cakes

Red Velvet cup cakes are delicious and pretty looking cup cakes from USA.
Course Dessert
Cuisine American, International Cuisine
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

Dry Ingredients

  • 11/2 cups all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • Pinch salt
  • 3/4 tsp red food color

Wet Ingredients

  • 1/3 cup oil
  • 3/4 cup butter milk
  • 1/2 tsp vinegar
  • 3/4 cup sugar fine
  • 1 tsp vanilla essence
  • 1/4 cup water

Frosting

  • 1/4 cup cream cheese
  • 1/2 cup mascarpone cheese
  • 1/4 cup butter
  • icing sugar to taste
  • 1 tsp vanilla essence

Notes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75
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These cup cakes go to Valli's Anniversary Mela.

12 thoughts on “R – Red Velvet Cup Cakes”

  1. Red velvet cupcake with Mascarpone cheese…what more to ask for! It looks beautiful and decadent Vaishali….wish i could grab atleast one

  2. Wow! Stunning display. I have been putting off these red velvet cakes as I don’t like to to use artificial color and I am trying to change my mindset to use beet juice instead but I am a long way off 🙂

    1. Thank you Valli, I don’t know how I missed out on the cross section, I have updated the post with it, do check.

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