Red Velvet Cupcakes for Parents’ Day: Tips to Achieve the Perfect Crumb

Some things just go together. One such pairing is red velvet cupcakes and cream cheese frosting. There’s something about the combination that never gets old, maybe it’s the rich, cocoa-tinged cake meeting that cool, the creamy frosting, or the fact that these cupcakes always feel a little more special than the everyday vanilla-chocolate routine. You might associate them with birthdays, holidays, or parties. So why not bake a batch of red velvet cupcakes this Parents’ Day.

Red Velvet Cupcakes:

Equipment:

• Muffin pans
• Paper cupcake liners
• Mixing Bowls
• Electric hand mixer or stand mixer
• Piping bag and tip

Ingredients:

For the Cupcakes:

• 1⅔ cups all-purpose flour
• 2 tsp Cadbury cocoa powder
• 1 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp kosher salt
• ¾ cup unsalted butter, room temperature
• 3 large eggs, room temperature
• 2 tbsp vanilla extract
• ¾ cup buttermilk
• Red food coloring

For the Cream Cheese Frosting:

• 1½ cups unsalted butter, room temperature
• 6 cups confectioners' sugar, sifted
• 16 ounces cream cheese, room temperature
• 1 tsp vanilla extract
• 1 pinch kosher salt

Method:

For the Cupcakes:

1. Preheat the oven to 180°C and line two muffin pans with 16 cupcake liners.
2. In a large bowl (or the bowl of a stand mixer), sift the flour, sugar, cocoa powder, baking powder, and baking soda. Add the salt and whisk briefly to combine.
3. Cut the room-temperature butter into chunks and add it to the dry mixture. Mix on low with the paddle attachment until it becomes crumbly, like damp sand.
4. In a separate bowl, whisk together the eggs, buttermilk, vanilla, and red food coloring. Use more coloring for a deeper red.
5. Slowly add the wet mixture to the dry while mixing on low speed. Scrape the sides and bottom of the bowl as needed to fully combine.
6. Divide the batter evenly between cupcake liners. Bake for 15-20 minutes, or until the tops spring back when lightly pressed.
7. Let the cupcakes cool in the pan for a few minutes, then move to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a large mixing bowl, beat the butter until light and smooth, about 2 minutes.
2. Add the cream cheese, vanilla, and salt. Beat again until smooth and fully blended. Scrape the bowl.
3. With the mixer on low, gradually add the sifted confectioners’ sugar. Mix until it’s all combined and smooth. For a thicker frosting, add more sugar or chill it for a few minutes before piping.
4. Spoon the frosting into a piping bag fitted with a star tip and swirl generous dollops on top of each cooled red velvet cupcake.

Tips & Tricks:

• Measure flour the right way: Don’t scoop flour straight from the bag or container. That packs it down and gives you too much, which makes the cupcakes dry and heavy. Use a spoon to fill your measuring cup, then level it off with a knife.
• Bring all ingredients to room temperature: Cold eggs or butter won’t mix properly. They leave clumps and break the emulsion of your batter. Let everything sit out for about an hour before baking. This helps the batter come together smoothly and bake evenly.
• Always sift your dry ingredients: Cocoa powder clumps. So does confectioners’ sugar. Sifting gets rid of lumps, aerates the mixture, and helps everything combine faster. Skip this step, and your batter or frosting could end up uneven or gritty.
• Cool completely before frosting: Cream cheese frosting will slide off warm cupcakes. Even if they feel cool on top, the centers can still hold heat. Let them sit on a wire rack for at least 30-45 minutes before you start frosting.
• If the frosting is too soft, chill it: Cream cheese and butter can get warm fast, especially after mixing. If the frosting feels loose or won’t hold its shape when piped, stick it in the fridge for 10-15 minutes. Stir it once, then try piping again.
• No piping bag? Improvise: You don’t need fancy tools. Use a large zip-top bag, fill it with frosting, and snip off one corner. It works fine and still looks clean. Or just spread the frosting with a spoon if that’s what you have.
• Store them the right way: These cupcakes can sit at room temperature for a day if your kitchen isn’t too warm. Otherwise, refrigerate them. Let them come back to room temperature before serving so the cake stays soft and the frosting isn’t stiff.