Simple ingredients like butter, sugar, eggs, cocoa powder, and more are used in Mary Berry Red Velvet Cupcakes Recipe. In just 55 minutes, you can make 12 delicious cupcakes.
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What Is Mary Berry Red Velvet Cupcakes Recipe?
Tasty treats consisting of butter, sugar, eggs, and cocoa powder are Mary Berry’s Red Velvet Cupcakes. Mary Berry Red Velvet Cupcakes Recipe tastes delicious and has a velvety feel. Their bright color is the source of their name.
What Does Mary Berry Red Velvet Cupcakes Recipe Taste Like?
Red velvet is not chocolate cake, despite its cocoa overtones; rather, it harmonizes the flavors of chocolate and vanilla.
Why You’ll Love Mary Berry Red Velvet Cupcakes Recipe?
- Velvety and Rich: Every bite of these thick and velvety Mary Berry Red Velvet Cupcakes is a delight.
- Decadent Cream Cheese Frosting: The rich flavors of the red velvet are complemented by the tangy and creamy cream cheese icing on the cupcakes.
- Easy to Make: This is an easy recipe for bakers of all skill levels to follow.
- Wonderful Presentation: The striking crimson cupcakes with the smooth white frosting combine to create a stunning dessert that will surprise your visitors.
What Is The Best Mary Berry Red Velvet Cupcakes Recipe?
The Best Mary Berry Red Velvet Cupcakes Recipe is a delicious chocolate sponge with a tangy cream cheese icing that tastes as good as they look. A gel food coloring is used to get the red color; this type of coloring works better than a liquid.
Ingredients Required For Mary Berry Red Velvet Cupcakes Recipe
The key ingredients of Mary Berry Red Velvet Cupcakes Recipe include unsalted butter softened, granulated sugar, free-range eggs, vanilla extract, cocoa powder, vegetable oil, red food coloring gel, fine salt, plain flour, bicarbonate of soda, baking powder, natural yoghurt, apple cider, vinegar, cream cheese, and vanilla extract.
How To Make Mary Berry Red Velvet Cupcakes Recipe?
- Preheat the oven to 200°C (or 180°C for fans) or Gas 6. 12 paper cases should fit in a muffin tin.
- In a large mixing basin, cream butter and sugar until creamy.
- Beat in each egg one at a time, then mix in the cocoa powder, salt, food coloring, vanilla, and vegetable oil.
- In a separate basin, combine the flour, baking soda, and baking powder.
- Fill a jar with the yogurt, vinegar, and 80ml/234 fl oz of water.
- Combine half of the flour mixture and half of the yogurt mixture with the butter.
- A thin skewer placed into the center of a cupcake should come out clean after 20 to 25 minutes of baking.
- To create the frosting, beat together the butter and cream cheese until light and creamy.
- Blend the powdered sugar and vanilla extract until thoroughly blended.
- Over the cupcakes, drizzle or distribute the frosting. If desired, add some red sprinkles.
How To Serve Mary Berry Red Velvet Cupcakes Recipe?
Bake for 20 to 25 minutes in a preheated oven, or until the tops bounce back when lightly touched. Allow the pan to cool on a wire rack. Once the cupcakes have cooled, place them on a serving plate and decorate with your preferred icing.
What To Serve With Mary Berry Red Velvet Cupcakes Recipe?
Serving Mary Berry Red Velvet Cupcakes Recipe with vanilla ice cream, whipped cream, fresh berries, or a sprinkling of powdered sugar is just a few ideas on how to pair them.
Mary Berry Red Velvet Cupcakes Recipe Variations
Richer chocolate variation: You can add up to two teaspoons of extra cocoa powder or use dark cocoa powder in place of some of the cocoa powder if you want your chocolate stronger. Be aware that doing so will intensify the color and lessen the red appearance of the baked cupcakes. If you want to use two tablespoons of cocoa, add one more tablespoon of milk.
Read More: Mary Berry Tuscan Chicken Recipe
Pro Tips To Make Perfect Mary Berry Red Velvet Cupcakes Recipe
- Use red food coloring that is gel-based for vibrantly red cupcakes. You can’t get the color you want using natural food coloring.
- Avoid over-mixing the batter. Rather, to maintain the delicate structure, gently fold in the dry ingredients.
- Make sure the butter is warmed but not melted for the optimal texture.
- For the icing, use cream cheese that is full-fat. If you use low-fat cream cheese, the frosting can come out too thin.
- To prevent the icing from melting, wait until the cupcakes are completely cool before filling them.
How To Store Leftover Mary Berry Red Velvet Cupcakes Recipe?
- Within The Refrigerator: Cupcakes can be kept in the refrigerator for five days or at room temperature for two days when stored in an airtight container.
- Within the freezer: For three months, each cupcake should be kept in a freezer-safe container after being properly wrapped in plastic wrap.
Mary Berry Red Velvet Cupcakes Recipe
Mary Berry Red Velvet Cupcakes Ingredients
- Unsalted butter softened: 100 grams
- Granulated sugar: 260 grams
- Free-range eggs: 2
- Vanilla extract: 1 tsp
- Cocoa powder: 2 tbsp
- Vegetable oil: 2 tbsp
- Red food coloring gel: 2 tsp
- Fine salt: ¼ tsp
- Plain flour: 250 grams
- Bicarbonate of soda: 1 tsp
- Baking powder: ½ tsp
- Natural yoghurt: 120 ml
- Apple cider vinegar: 1 tsp
For The Cream Cheese Icing:
- Unsalted butter softened: 55 grams
- Cream cheese: 250 grams
- Icing sugar: 150 grams
- Vanilla extract: 1 tsp
Mary Berry Red Velvet Cupcakes Recipe Instructions
Step 1: Set the oven’s temperature to 200°C, 180°C for fans, or Gas 6. Place twelve paper cases in a muffin tray.
Step 2: Cream the butter and sugar in a large mixing basin until creamy. Add the cocoa powder, salt, food coloring, vanilla, and vegetable oil after beating in each egg one at a time.
Step 3: Mix the flour, baking powder, and baking soda in a another bowl.
Step 4: Put the yogurt, vinegar, and 80ml/234 fl oz of water in a jar.
Step 5: Mix the butter with half of the flour mixture and half of the yogurt mixture. Pour in the remaining yogurt and then the remaining flour mixture into the bowl. The mixture should be spooned into the paper cases until they are about 3/4 full.
Step 6: Bake for 20 to 25 minutes, or until a thin skewer inserted into the center of a cupcake comes out clean. Take out of the pan and allow it to cool fully on a wire rack.
Step 7: Beat the cream cheese and butter together until light and creamy to make the frosting. Blend the vanilla and powdered sugar until they are well combined. Pour or spread the icing over the cupcakes. Sprinkle on red sprinkles, if desired.
Mary Berry Red Velvet Cupcakes Recipe Nutrition Facts
- Calories: 280 kcal
- Protein: 4 grams
- Fat: 14 grams
- Fiber: 2 grams
- Sodium: 220 mg
- Sugar: 22 grams
- Carbohydrate: 35 grams
- Cholesterol: 60 mg
- Saturated Fat: 8 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
NOTES
- Nutrition values are an estimate only.
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How Can I Make Red Velvet Cupcakes Look Vibrant Red?
Gel-based red food coloring is the best option for giving Red Velvet Cupcakes a rich red hue; natural food coloring won’t work as well.
How Can I Make Cupcakes with Red Velvet Without Using Eggs?
To keep moisture and structure, you can make red velvet cupcakes without eggs by adding applesauce, mashed bananas, or yogurt.
Can I Use Lemon Juice Instead Of Vinegar In Red Velvet Cupcakes?
Since both lemon juice and vinegar provide acidity to react with the baking soda and cocoa powder, they can be used in place of vinegar in Red Velvet Cupcakes.
How Can I Prevent Red Velvet Cupcake Tops From Cracking?
Avoid overmixing the batter, overbaking, and inaccurate oven temperature to prevent the tops of Red Velvet Cupcakes from cracking.
Conclusion
A rich chocolate sponge with a zesty cream cheese frosting, the Best Mary Berry Red Velvet Cupcakes Recipe tastes as amazing as they look. To achieve the red color, gel food coloring is utilized; it is more effective than liquid food coloring.
NICE TO MEET YOU!
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