Tip:
Highlight text to annotate it
X
Hello and welcome to Cupcake Addiction's Fantastic Red Velvet Cupcake Recipe and Tutorial where
I'll be showing you how to make my personal favorite delicious red velvet cupcakes.
Tools and equipment that we will be using today:
I have an electric mixer with the whisk attachments. I have a spatula.
I've got a large table spoon and just a regular teaspoon.
I've got 2 ½ cups or 20 oz. of flour measured out and sifted in this bowl. I will mention
that I have measured out that flour unsifted and then sifted it. keep that in mind when
you're measuring because sifting does add a little bit of air to the flour and we'll
make that 2 ½ cups, probably about 3. I've got 1.75 cups or 14 ounces of caster
sugar. I've got a quarter of a cup or 2 oz. of cocoa.
I've got 1 cup or 8 oz. of water. I've got 200 grams or 7 oz. of softened butter.
It doesn't matter if you use salted or unsalted butter for this tutorial.
I've got 3 eggs. I've used the largest eggs that I can find.
I've got some red food coloring. I'm going to be using 2 tablespoons. My favorite red
food coloring is the AmeriColor Tulip Red Paste. Try and get a food color paste if you
can but for me I use that Tulip Red for all of my reds. It brings up the most fantastic
colors in your red velvet cake, in your buttercream frostings, in your fondant.
I've got a little bit of just vanilla extract. You could use a vanilla paste or vanilla essence
and I'm just going to use a teaspoon of that. And I've got 2 tablespoons of olive oil. If
you don't have olive oil, vegetable oil, canola oil, pretty much any oil that doesn't have
too strong of a flavor will be fine for this recipe.
I love this recipe because it is a super easy, throw everything in a bowl and mix it up recipe.
So let's get started. I'm going to take that sugar. Dip it into
the bowl. Cocoa goes next. There's no creaming of butter and sugar. There's no cracking in
eggs one at a time or anything like that. We are just throwing it all in the one bowl
and setting it on to mix. In goes the water. You can add these in any order. You don't
have to add them in the same order that I'm adding them. Pop in that oil. Take the spoon
to get that butter out. You'll see how lovely and soft that butter is, just room temperature
softened butter. If you're somewhere quite cold, you may need to put it in the microwave.
We've got that little bit of vanilla extract. I've just used my teaspoon for that butter.
So we'll just measure out just a quarter of a tablespoon is about the right amount, roughly
a teaspoon. And finally that beautiful red color paste, so 1 tablespoon. This is going
to give that lovely rich red color. Try to use a paste color rather than a liquid color.
Liquid colors don't pick up as well and you'll find that you're adding like half a bottle
of a standard supermarket color which can then actually flavor the cake, which you really
don't want to do for your red velvet cake. Now, I'm just going to start that mixer on
a bit of a low speed. And just so we don't get a bit of a dust storm of all of our ingredients
so switch it to low and just start it on the lowest level. Once you can see that all coming
together, take your spatula. Make sure that you're scraping down the sides and right to
the bottom to loosen up any flour or anything that's down the bottom there. Turn that speed
up to high. Alright, so I've mixed that for about a minute
and a half to two minutes and you'll see there it's just thickened up nicely and it's gone
that lovely red color. Just get the excess off our mixer. Pop that out of the way.
Now, if you do want to add more food coloring at this point, you could. I love this color
and it will actually cook out a little bit redder than what you see here. So if you want
more food coloring, you can. I don't like to color mine too much and as I said once
it's cooked, it will come up a nice lovely rich red color. When I'm popping that into
the muffin pan or the cupcake pan... I've got a 12 whole cupcake pan and I've just lined
this with a standard...I think these are 650 gram muffin or cupcake case muffin liner.
I love to use an ice cream scoop with these little handles on it. So you pop the mix into
the ice scream scoop and when you squeeze the handle, it slides across and forces the
mix out. Now I use about 1 scoop per patty pan and
that fills my patty pans 3/4 of the way which gives me a really nice consistent-sized cupcake.
Quite a decent scoop that I put in so, you know, sort of not a level scoop, it's a little
bit more than that. But obviously, it will depend on the size of the patty pans that
you're using. Add this size, this mixture will make 18 to 20 cupcakes or it's perfect
for a giant cupcake, so the perfect size to pop in those giant cupcake molds if you fill
it (Inaudible 5:53) giant cupcake baking series. These ones are going to go into the oven,
a moderate oven of 175 degree Celsius, and I'll put the Fahrenheit equation in the description
for this video and they're going to go in for about 12 to 15 minutes. So mine are generally
15 minutes on a fan forced standard oven but that will vary from place to place depending
on the strength of your oven and depending on whether or not you're using a fan or not.
So I like to check them after 12 minutes and then every minute until they have finished
baking, for me it's 15 minutes. You'll know that they're ready when you touch
them on top and they just spring back likely in the center. So if they sink when your finger
touches them, they're not ready. The second they spring back, get them out, they're ready
to go.