Best Nigella Red Velvet Cupcakes Recipes

NIGELLA RED VELVET CUPCAKES

Nigella Red Velvet Cupcakes image

This is another recipe from Nigella. Will be posting lots of Nigella recipes converted so I don't have to convert when I use her cookbooks all the time. I like to use with her buttery cream-cheese frosting in a separate recipe I will be posting soon.

Provided by nortocbaking101

Categories Dessert

Time 35m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1/4 cup all-purpose flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
7 tablespoons unsalted butter, softened
7/8 cup caster sugar
1 tablespoon red paste food coloring
2 teaspoons vanilla extract
2 eggs
12 tablespoons buttermilk
1 teaspoon cider or 1 teaspoon white vinegar

Steps:

Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
Combine first 4 ingredients in a bowl.
In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
Last beat in the buttermilk and vinegar until everything is well combined.
Divide butter between 24 cases.
Bake about 20 minutes.
leave to cool on cooling rack.

Nutrition Facts : Calories 111.8, Fat 4, SaturatedFat 2.4, Cholesterol 24.7, Sodium 71.2, Carbohydrate 17, Fiber 0.5, Sugar 7.7, Protein 2.1

RED VELVET CUPCAKES

Red Velvet Cupcakes image

This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.

Provided by McCormick Spice

Categories Trusted Brands: Recipes and Tips McCormick®

Time 40m

Yield 30

Number Of Ingredients 16

Ingredients

2 ½ cups flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 large eggs eggs
1 cup sour cream
½ cup milk
1 (1 ounce) bottle McCormick® Red Food Color
2 teaspoons McCormick® Pure Vanilla Extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons McCormick® Pure Vanilla Extract
1 (16 ounce) box confectioners' sugar

Steps:

Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g