Red Velvet Cupcakes

• Use the BOSCH sifter attachment to sift whole wheat flour for fine whole wheat pastry flour. Substitute this for white flour.
• Room temperature ingredients are crucial for cupcakes and cakes. They incorporate more easily and help to prevent over mixing.
• Vanilla variation: omit cocoa powder and replace with an equal amount of flour.
• Always use softened butter (not frozen) with the wire whips.


    Red Velvet Cupcakes

Quick Info

Prep Time 5 mins
Bake Time 24-28 mins
Total Time 35 mins
Yield 4 cupcakes

Recipe Instructions

Sift all dry ingredients together in medium mixing bowl and set aside. Cream butter and sugar with wire whips until light and fluffy (about 4 minutes on speed 2). Periodically stop the mixer and use a spatula to scrape the sides of the bowl as needed.* Add one egg at a time, allowing to incorporate between. Mix in sour cream and vanilla. Pour the flour mixture evenly around the bowl. Stir milk and food coloring together; pour evenly over the flour mixture. Use “M” switch to incorporate; do not over mix. Bake at 325°F for 24-28 minutes. Do not over bake: edges should be firm and middle should be soft.

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