Get ready to wow your friends and family with these Velvet Rouge Cupcakes! This recipe puts a vibrant twist on the classic red velvet, delivering a moist, decadent treat topped with creamy frosting. Perfect for any celebration or a sweet indulgence on a cozy day in.
All-purpose flour provides the structure for your cupcakes. It's the foundation that holds everything together. Granulated sugar sweetens the batter and helps to keep it moist. Unsalted butter adds richness and flavor, essential for a tender crumb. Buttermilk contributes to the cupcakes' moisture and tang, balancing the sweetness. Cocoa powder gives a subtle chocolate undertone. Vanilla extract enhances the flavor profile, making everything taste more rounded. Baking soda and white vinegar work together to give the cupcakes their rise and tender texture. Salt sharpens the flavors and balances the sweetness. Eggs bind the ingredients, giving structure and richness. Red food coloring imparts that iconic red hue. For the frosting, cream cheese provides a tangy creaminess, powdered sugar sweetens and thickens, and more unsalted butter ensures a smooth, spreadable consistency. Another dash of vanilla extract ties all the flavors together.
These cupcakes pair wonderfully with a glass of cold milk or a cup of herbal tea. For a festive touch, consider topping each cupcake with a sprinkle of edible glitter or a fresh raspberry. They’re also a fantastic dessert choice for any holiday gathering, especially Valentine’s Day or Christmas.
First, preheat your oven to 350°F (175°C). While it’s warming up, line a muffin tin with cupcake liners. This keeps things tidy and makes removing the cupcakes a breeze. In a large bowl, cream together the butter and sugar until they're light and fluffy. This step is key for a good texture, so take your time here.
Next, crack in your eggs one at a time, beating well after each addition. This helps the mixture emulsify properly. Stir in the cocoa powder, vanilla extract, and red food coloring until everything is well combined. The batter should be a beautiful red at this point.
In a separate bowl, sift together the flour and salt. This ensures there are no lumps and the salt is evenly distributed. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. This technique helps maintain a smooth batter.
Finally, stir in the baking soda and vinegar just until combined. Don’t overmix, or you’ll lose the airiness. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
While the cupcakes cool in the pans for about 5 minutes, prepare the frosting. Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract. Once the cupcakes are completely cool, frost them as desired.
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