Testy Red Velvet Waffles Recipe – Know the Secret Tips:- dessert cupcakes topped with cream cheese icing and red velvet. During the course of the past year, the recipe that has been requested the most on my blog is… red velvet cupcakes. There are recipes that I have tried and tested for chocolate cupcakes and vanilla cupcakes, but there are no red velvet cupcakes in my collection.
Testy Red Velvet Waffles Recipe – Know the Secret Tips
I will be completely honest and say that up until a few years ago, I was never a big lover of red velvet. Do you mean chocolate? Do you eat vanilla? It never fails to leave me perplexed by the flavor.
Nevertheless, it was when I bit into a magnificent slice of red velvet cake that had three layers that I started to fall in love with it. I was at a friend’s wedding. In addition to being extremely buttery, it was bursting with vanilla flavor and had a tinge of chocolate sweetness.
It was so incredibly moist. Additionally, the tanginess that came from the cream cheese frosting was the ideal complement to the indulgently sweet red velvet crumb that was hiding underneath.
Ingredients
- 2 large eggs, room temperature and separated
- 1 and 1/3 cups (166g) all-purpose flour* (spooned & leveled)
- 1/4 cup (32g) cornstarch
- 1/2 teaspoon baking soda
- 4 teaspoons (7g) natural unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) canola or vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1/2 cup (120ml) buttermilk, room temperature
Instructions
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Cupcake liners should be used to line a muffin tray with 12 cups. Due to the fact that this recipe yields 14 cupcakes, you will have two cupcakes left over to bake in the second batch.
While using a stand mixer or a handheld mixer that is equipped with a whisk attachment, whip two egg whites in a medium bowl on high speed until soft peaks form, which should take about two to three minutes. As a visual, please refer to the photo that is located at the bottom of this post about yellow cupcakes with milk chocolate frosting. Put aside for later.
Also see :- Simnel Cake Recipe – Simples Recipe Ever
The flour and cornstarch should be sifted together to ensure that they are well mixed together. A medium bowl should be used to combine these, along with baking soda, cocoa powder, and salt, and whisk them together. Put aside for later.
To achieve a smooth and creamy texture, beat the butter on high speed for approximately one minute using a stand mixer or a handheld mixer that is equipped with a paddle attachment.
After adding the sugar, continue to beat the mixture on high speed for two minutes, until it is reasonably well combined. When necessary, use a silicone spatula to scrape the sides of the bowl as well as the middle of the bottom of the bowl.
Continue beating on high for two minutes after adding the oil. It is possible that the butter will appear “piece-y” and will not merge entirely with the oil. This is very natural and acceptable.
Stir in the vanilla extract and two egg yolks. The mixture should be beaten at a medium-high speed until it is mixed. When necessary, use a rubber spatula to scrape the sides of the bowl as well as the middle of the bottom of the bowl.
After beating in the vinegar and food coloring, continue to beat until you achieve the color you want. I make use of two teaspoons. While the mixer is operating at a low speed, add the dry ingredients in three separate additions, alternating with the buttermilk.
Start and end with the dry ingredients, and mix each addition until it is completely combined. Take care not to overmix. A rubber spatula or a wooden spoon can be used to fold whipped egg whites into the mixture for the cupcakes. Soft and slightly thick, the batter will have a smooth texture.
In the event that there are still chunks of butter, as I found to be the case in one of the test batches, this is acceptable. As the cupcakes bake, they will melt inside, which will make them even more buttery than they already were.
The batter should be spooned into cupcake liners until they are between half and two thirds full. Bake the cupcakes for twenty to twenty-one minutes, or until the tops of the cupcakes gently bounce back when touched and a toothpick inserted in the center of the cupcakes comes out clean.
Make sure not to overbake your cupcakes; they will become dry. The dish should be allowed to cool for five minutes in the pan before being transferred to a rack to finish cooling.
Cream cheese icing should be prepared. After the cupcakes have cooled, immediately frost them before serving. My recommendation is not to use a star tip; instead, I used a Wilton #12 tip. This icing is a tiny bit too thin for my liking.
Nutrition Facts
- calories: 386kcal (19%)
- carbohydrates: 45g (15%)
- protein: 6g (12%)
- fat: 21g (32%)
- saturated fat: 12g (60%)
- cholesterol: 79mg (26%)
- sodium: 277mg (12%)
- potassium: 283mg (8%)
- fiber: 1g (4%)
- sugar: 25g (28%)
- vitamin a: 660IU (13%)
- calcium: 141mg (14%)
- iron: 2mg (11%)
Notes
Prepare Ahead and Freeze Instructions: Cover and store cupcakes at room temperature up to one day in advance. Additionally, frosting can be prepared a day ahead of time, covered, and kept in the fridge until needed.
Before serving, quickly assemble or decorate the cupcakes. Cupcakes that are left over can be stored for three days in the refrigerator or at room temperature when properly covered. Cupcakes that aren’t frozen will keep for two to three months. Place in the fridge to thaw overnight.
