These Red Velvet Cupcakes are the most fluffy, delicious, and moist cupcakes that I’ve ever had. These really are the ULTIMATE Red Velvet Cupcakes!
I consider myself a red velvet connoisseur – I just love red velvet anything. I am, however, picky about my red velvet. Red velvet cupcakes (or cake) has to be moist, fluffy, and have a subtle chocolate flavor. There is just something about the deliciousness of the red velvet cake with the combination of the cream cheese frosting that has me hooked. MMMMMM.
I really can’t think of too many things better than a red velvet cupcake or cake. It is by far my favorite type of cake. If we go to a bakery or a restaurant that has an option of red velvet, that is what I’m getting. I have had my fair share of red velvet that’s not moist, or that taste like plain cake though – and when that’s the case, after a bite, I am done with it. I’m not wasting my calories on sub-par red velvet. Well, this recipe my friend, is by far the best red velvet cupcake I’ve ever had.
Let’s talk food coloring. I know that red velvet is pretty much just a red tinted chocolate cake. But there is something so beautiful about the vibrant red color. You can certainly leave the food coloring out if you don’t want to use it. I have never left it out, so I am not really sure what the end result will look like – but I can guarantee that if you follow this recipe, they will still be sooooooo delish. Promise. I use 3 teaspoons of red food coloring. Feel free to use less.
What makes these cupcakes the ultimate?
There are a couple reasons these cupcakes are the best (in my humble opinion).
Oil. I use oil instead of butter in this recipe. I’ve made red velvet cupcakes with just butter, and they are good – but nowhere near as moist as when the oil is used in its’ place. For red velvet cupcakes, oil is the way to go, hands down. It makes them so moist and delicious.
Buttermilk. Buttermilk is a must in red velvet cake. It helps to activate the baking soda to leaven the cake, and also helps to keep the cake moist.
Eggs. We separate the egg yolks from the whites in this recipe. When you separate the eggs, whip the whites separately and then fold them in at the end, the end result is a light and fluffy cake. Beating the egg whites incorporates air, which after being folded into the batter, creates a more fluffy cupcake. I separate the whites from the yolks before I start with anything else and whip them for a good three to four minutes on high speed (I use my KitchenAid for this). I then set them aside until I am finished with the rest of the batter. Then I gently fold them in.
I also use fresh, hot coffee in this recipe. Why coffee? Well coffee brings out the flavor of the chocolate. It is a must in these cupcakes.
Just look at those delicious, and fluffy cupcakes. You can see how moist they really are! It really doesn’t get any better than these cupcakes! Each bite is perfection. I hope you try these. I am pretty sure that you will agree with me.
Hope you enjoy!
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