Description
These Halloween Red Velvet Cupcakes feature a moist and fluffy cake base made with a perfect blend of cake flour and cocoa powder, enhanced with a vibrant red color. Topped with a luscious, creamy vanilla ermine frosting and a hint of raspberry or strawberry jam, these cupcakes are festive and delicious, ideal for Halloween celebrations.
Ingredients
Scale
Cupcake Batter
- 1 ¾ cups (199g) cake flour
- 1/4 cup (22g) unsweetened cocoa powder, Dutch processed
- 1 teaspoon fine sea salt
- 1 cup (198g) canola oil
- 1 cup + 2 tablespoons (223g) granulated sugar
- 1 large egg, room temperature
- 1 large egg white
- 2 teaspoons pure vanilla extract
- 2 tablespoons + 2 teaspoons red food color (or 2 teaspoons red gel food color)
- ½ cup + 2 tablespoons (142g) buttermilk, room temperature
- 1 teaspoon baking soda
- 1 ¼ teaspoons apple cider vinegar
Frosting and Assembly
- 1 batch vanilla ermine frosting
- 2 tablespoons raspberry or strawberry jam
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, Dutch processed cocoa powder, and fine sea salt to ensure there are no lumps and the mixture is well combined.
- Mix Wet Ingredients: In a large bowl, whisk together the canola oil and granulated sugar until well incorporated. Add in the large egg, egg white, and vanilla extract, mixing thoroughly after each addition.
- Add Red Food Coloring and Buttermilk: Stir in the red food coloring to achieve a vibrant red hue, followed by the buttermilk. Mix gently to combine all wet ingredients evenly.
- Combine Baking Soda and Vinegar: In a small cup, mix the baking soda with the apple cider vinegar until it fizzes. Immediately add this mixture to the batter and fold in gently to activate the leavening process.
- Incorporate Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, folding carefully until just combined. Do not overmix to maintain cupcake tenderness.
- Fill Cupcake Liners: Line a 15-cup cupcake pan with liners. Divide the batter evenly among the liners, filling each about two-thirds full to allow for proper rising.
- Bake the Cupcakes: Preheat the oven to 350°F (177°C). Bake the cupcakes for approximately 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Vanilla Ermine Frosting: Make the vanilla ermine frosting as per your favorite recipe or use a prepared batch.
- Assemble and Decorate: Once cupcakes are fully cooled, spread a thin layer of raspberry or strawberry jam on top of each cupcake. Then generously frost with the vanilla ermine frosting for a creamy and festive finish.
Notes
- Fluffy and moist red velvet cupcakes topped with light and creamy vanilla ermine frosting.
- Use Dutch processed cocoa powder for a richer chocolate flavor and better color.
- Red food coloring can be substituted with gel food coloring for a more intense red without altering the batter texture.
- Ensure the cupcakes are completely cool before frosting to prevent melting.
- Apple cider vinegar reacts with baking soda to give the cupcakes a tender crumb and slight tang typical of red velvet.
Nutrition
- Serving Size: 1 cupcake with frosting
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
