Red Velvet Recipe
Make Red Velvet Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cupcake Batter
Cream Cheese Frosting
Finish / Garnish
Method
Cupcake Batter
- 1
Prepare and preheat
Preheat the oven to 350°F (175°C). Line a 12-cup standard muffin tin with 12 paper liners. Remove butter and cream cheese from the refrigerator so they can come to room temperature while you work.
- 2
Dry ingredients
In a medium bowl whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined and aerated.
- 3
Wet ingredients
In a separate large bowl (or the bowl of a stand mixer fitted with the paddle), combine 3/4 cup buttermilk, 1/2 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon distilled white vinegar and 2 tablespoons red food coloring. Whisk until smooth and uniformly colored.
- 4
Combine wet and dry
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula or mixing at low speed until just combined and no streaks of flour remain. Do not overmix — the batter should be smooth and slightly thick.
- 5
Portion batter
Spoon or use an ice cream scoop to divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full (roughly 3 tablespoons batter per cup).
- 6
Bake
Bake in the preheated oven for 16–20 minutes, rotating the pan halfway through if your oven has hot spots. Cupcakes are done when a toothpick inserted in the center comes out with a few moist crumbs but no raw batter and the tops spring back lightly when touched.
- 7
Cool
Remove cupcakes from the oven and let the pan cool on a wire rack for 5 minutes. Transfer cupcakes to the rack to cool completely before frosting (about 1 hour). Reserve any trimmed cupcake tops (or crumble one cupcake) to use as garnish.
Cream Cheese Frosting
- 8
Beat base
With the mixer on medium speed, beat 8 oz softened cream cheese and 4 oz softened unsalted butter together until smooth and creamy, about 1–2 minutes. Scrape down the bowl as needed so there are no lumps.
- 9
Add sugar and flavor
Reduce mixer speed to low and gradually add 2 cups confectioners' sugar, about 1/2 cup at a time, mixing until incorporated. Once mostly combined, increase speed to medium and beat until the frosting is smooth and spreadable. Add 1 teaspoon vanilla extract and 1/8 teaspoon fine salt and mix to combine. If the frosting feels too loose, chill 10–15 minutes; if too stiff, beat in 1–2 teaspoons of milk or cream.
- 10
Transfer to piping bag
Fit a piping bag with a large round or star tip (or use a zip-top bag and snip a corner). Spoon the frosting into the bag, smoothing it down so there are no air pockets.
Assemble & Finish
- 11
Frost cupcakes
Once cupcakes are completely cool, pipe or spread about 1 to 1.5 tablespoons of cream cheese frosting onto each cupcake, creating a swirl or smooth dome as desired. Use the piping technique that gives roughly even frosting for 12 servings.
- 12
Garnish
Press a small amount of the reserved crumbs (about 1/2 teaspoon) onto the center of each frosted cupcake, or sprinkle 1/4 teaspoon of crumbs on top. If using sprinkles or chopped toasted nuts, add them now for color and texture.
- 13
Chill and serve
For best texture and easier slicing if serving on a platter, chill frosted cupcakes for 15–30 minutes to set the frosting. Serve at cool room temperature. Store leftover cupcakes refrigerated in an airtight container for up to 3 days (bring to room temperature before serving).