The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
I love my kids. What can I say? They’re a load of fun and they love to enjoy life. That includes their sweet tooth. They love red velvet cupcakes. In fact, they love them so much that I’m always having to make a fresh batch for them.
It started when they were little and I would buy them a small box of red velvet cupcakes from the store. But as they got older, they wanted the big, chocolaty, red velvet cupcakes from the bakery. And as they got a little bit older still, they wanted to make their own red velvet cupcakes.
Now, they love to mix up the ingredients and make their own version of the classic red velvet cupcake. They love to experiment with different flavors and textures, and I love that they’re always experimenting with new ways to enjoy their favorite dessert.
In fact, my kids are so darn picky that I’m always worried about what new batch of red velvet cupcakes they’re going to want to eat next. But I guess that’s what makes them so darn special to me. They always have the appetite for life, and nothing can hold them back from enjoying the moment.
And I know that I couldn’t be happier than I am with my kids and their love for red velvet cupcakes. Thanks, guys!
-What is the best way to make red velvet cupcakes?
-How do I make red velvet frosting?
-Can I save the leftover frosting for another use?
-Do red velvet cupcakes taste like red velvet cake?
-Are red velvet cupcakes gluten-free?
-Can I make them dairy-free?
-What ingredients do I need for red velvet cupcakes?
-Is red velvet cupcake batter really red?
-What else can I put in red velvet cupcakes?
-Can I make red velvet cupcakes in a muffin tin?
-Can I make red velvet cupcakes in a cake pan?
-What size pan should I use for red velvet cupcakes?
-Can I make red velvet cupcakes without a mixer?
-How do I store red velvet cupcakes?
-How long will red velvet cupcakes last if stored in an airtight container?
-Can I freeze red velvet cupcakes?
-Do I need an oven-safe dish for red velvet cupcakes?
-Can I make these at home in a blender?
-What are other variations of red velvet cupcakes that I can try?
-Can I make red velvet cupcakes with butterscotch or chocolate frosting?
-What are someSimilar desserts to try?
-More recipes I can make with red velvet frosting?
Red Velvet Cupcakes
- 1 1/3 cup sugar
- 1.75 cup all-purpose flour
- 1.5 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup butter
- 1 cup buttermilk
- 2 tablespoons cocoa
- 1/4 cup corn starch
- 3 eggs
- 6 tablespoons heavy whipping cream
- 1 recipe Cream Cheese Frosting
- 1.5 tablespoons red food coloring
- 1/2 teaspoon salt
- 1/2 cup semi sweet chocolate
- 2 teaspoon vanilla
- Preheat oven to 350°F and line two muffin tins with cupcake liners.
- In a bowl, mix the flour, corn starch, cocoa powder, baking powder, baking soda, and salt together.
- In the bowl of a standing electric mixer, beat the butter and sugar until light and fluffy (2-3 minutes).
- Mix in the eggs one at a time, followed by the vanilla and food coloring. Beat until smooth.
- While mixing on low, in 3 parts, alternate between adding the flour mixture and the buttermilk. Scrape down the sides and bottom of bowl as needed, mixing until smooth.
- Scoop batter into cupcake liners (a 1/4 cup trigger scoop works great!).
- Bake for 15-18 minutes until a toothpick comes out clean (or with just a few moist crumbs). Remove cupcakes from tin when cool enough to touch and place on a cooling rack.
For the Ganache:
- Microwave heavy whipping cream for 45 seconds. Add the chocolate chips and let it sit covered for 2 minutes and then whisk together until smooth.
- Allow ganache to cool and thicken for ~3 minutes and then spoon about 1-2 teaspoons onto the top of each completely cooled cupcake. Let the ganache cool and set for about 5 minutes before piping on frosting.
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