Red Velvet cupcakes a delicious Pentecost cake

Estimated reading time: 4 minutes

It's almost Pentecost and that's why I want to tell you something nice. Did you know that the color of Pentecost is red? I had never heard of that. For that reason we have made a number of nice videos in the theme “red”. This is how we baked delicious red velvet cupcakes. And of course there is a super colorful video with this recipe cupcake cupcakes.

Red velvet is a classic cake known for its soft texture, rich flavor and striking red color. The cake is lightly sweetened and often has a subtle hint of chocolate due to the addition of cocoa. Traditionally, red velvet cake is served with a creamy cream cheese frosting. The red color is often achieved using food coloring or natural dyes such as beetroot juice.

Red Velvet Cupcakes

And this is how you make the red velvet cupcakes:

-First preheat your oven to 175 degrees

-Take and come and add the sugar, the eggs, the salt and the sachet of vanilla sugar first. Beat with a mixer until it is foamy. About 3 minutes.

Red Velvet Cupcakes

-Then add the melted butter, the low-fat yogurt and mix this through. With a teaspoon you remove 1 teaspoon of red coloring paste from the jar. If it isn't red enough to your liking, you can always add a little more. Mix the coloring paste through the batter until you have a nice red batter.

-Then add the cocoa powder and flour little by little, but do this on a low setting otherwise everything will dust out of the bowl.

-Take a bowl and put the backing soda in it, pour in the teaspoon of vinegar, it will foam very much. Then add this to the batter with a spatula, do not use the mixer anymore!

-Fill the molds with cupcake molds last and spoon the batter into them until they are 2/3 full. Place in the preheated oven for 25 to 30 minutes until cooked through.

To make the frosting for the Red Velvet cupcakes:

While the cupcakes are baking we will make the frosting.

-Take the clean mixer and a large bowl. Add the cream cheese and butter (it should be at room temperature). Mix this until it is a nice whole.

-Add a teaspoon of vanilla extract to this cupcake recipe and slowly sprinkle in all the icing sugar. Mix this on a low setting otherwise you will be completely covered in sugar. Then increase the setting until you have a nice frosting. Place this in the piping bag and then store it in the refrigerator until ready to use.

Red Velvet Cupcakes

-When the cupcakes are ready, let them cool for a while. Finally, take the frosting out of the refrigerator and pipe a nice swirl on the cakes and sprinkle some nice sprinkles over it

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Red Velvet Cupcakes

Red Velvet Cupcakes

We are going to celebrate Pentecost again, and did you know that traditionally the color of Pentecost is red? I don't. For the Kitchen Champion I was allowed to get back to work to make some nice videos.

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Hallway: cake
Kitchen: European
Keyword: cupcake
Preparation time: 5 minutes
Preparation time: 40 minutes
Total time: 45 minutes
Servings: 12 people
calories: 406kcal
Author: Francine
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Ingredients:

  • 125 gram sugar
  • 2 whole eggs
  • 1 vanilla sugar
  • 1/4 teaspoon salt
  • 75 gram melted butter
  • 130 ml low-fat yogurt
  • red dye - pasta
  • 125 gram flower
  • 2 tablespoons cocoa powder
  • 1 bag backing soda
  • 1 teaspoon vinegar

For the frosting we need:

  • 200 gram soft cream cheese
  • 150 gram soft butter
  • 1 teaspoon vanilla extract
  • 350 gram powdered sugar

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First preheat your oven to 175 degrees
  • Take and come and add the sugar, the eggs, the salt and the sachet of vanilla sugar first. Beat with a mixer until it is foamy. About 3 minutes.
  • Then add the melted butter, the low-fat yogurt and mix it through. With a teaspoon you remove 1 teaspoon of red coloring paste from the jar. If it isn't red enough to your liking, you can always add a little more. Mix the coloring paste through the batter until you have a nice red batter.Red Velvet cupcakes
  • Then add the cocoa powder and flour little by little, but do this on a low setting otherwise everything will dust out of the bowl.
  • Take a bowl and put the backing soda in it, pour in the teaspoon of vinegar, it will foam very much. Then add this to the batter with a spatula, do not use the mixer anymore!
  • Finally, fill the molds with cupcake molds and spoon the batter into them until they are 2/3 full. Place in the preheated oven for 25 to 30 minutes until cooked through.

To make the frosting:

  • While the cupcakes are baking we will make the frosting.
  • Take the clean mixer and a large bowl. Add the cream cheese and butter (it should be at room temperature). Mix this until it is a nice whole.
  • Add a teaspoon of the vanilla extract and slowly shake in all the powdered sugar, also on a low setting otherwise you will be completely covered in sugar. Finally, on a high setting until you have a nice frosting. Spoon this into the piping bag and then put it away in the fridge until use.
  • When the cupcakes are ready, let them cool for a while.
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