Valentine’s Day Red Velvet Cupcakes


This year for Valentine’s Day baking, I went for a rather typical choice: red velvet cupcakes. Hey, it’s the day where you get to express your LOVE for those around you! Soak it up. :D  Last year, I baked heart-shaped meringues and they were well-received. Time to explore another recipe!
MON CHOU = "my dear"

Red Velvet Cupcakes (from Magnolia Bakery)
makes 36 mini cupcakes

¼ cup  butter, softened
¾ cup  sugar
1          egg
2 tbsp red food colouring
1 tbsp cocoa
½ tsp   vanilla
½ tsp   salt
½ cup  buttermilk
½ tsp   cider vinegar
½ tsp   baking soda
1 cup   flour

  1. Preheat oven to 350oF.
  2. Cream butter and sugar. Add egg.
  3. In a bowl, mix together red food colouring, cocoa, and vanilla. Add to batter.
  4. Mix salt and buttermilk. Alternate adding buttermilk and flour to the batter in half batches.
  5. Bake until a cake tester/toothpick in the centre comes out clean, 10-12 min.

I’m so excited for some vibrant red batter to turn into cupcakes!

Can’t lie, my mixer ain’t as shabby as I thought. It can actually cream butter and sugar. It takes a little longer and it never quite gets to the fluffiness I'd like but it's pretty close. ;)

Red colouring + cocoa + vanilla. Bright. But it seems more purple than deep red though. Huh…we’ll just have to wait and see what happens. 

And there it goes in! 

Such a luscious colour. Oh who cares if it isn’t the bright red that I had expected! 

I didn’t have cider vinegar, or vinegar of any sort. Let's just say I grabbed a couple of the condiment packs one time I was eating at a certain fast food restaurant....it was just a coffee and muffin!! Stop judging! Honestly though, I’m not very fond of vinegar. Oh well, combined with the cocoa, that’s how you get the signature red colour so vinegar is useful. 

Here are special cupcake liners that I bought. Yay! (Great job thinking ahead Carmen! I should've known that with cupcakes that are red, aka dark, the liner colours/polka dots wouldn't show up very well). <-- but it's more about the thought right?

I decided only to bake mini cupcakes. Here’s two batches, batter vs. baked. The batter looks bright red/deep pink and when it’s baked, it turns more of a deep beet red. Hmm…how to remedy this? 

Another close-up of the baked cupcakes. Normally, I’ll bake at night for no other reason than that only then do I find time. 

Next up, frosting! :D From red velvet, you’d think cream cheese frosting automatically. Once again, I did a lighter version of that by combining whipped cream into it. And then to add onto that, a couple drops of red food colouring to make it more festive!

To top it all off, candy hearts. Some of the little notes are ridiculous! ie. "FAX ME" Wow talk about old-school.

Don’t they look so cute?? One thing that I was totally unprepared for were the candy hearts to soften overtime. It's due to me covering the cupcakes and the hearts drawing moisture from the icing. So to avoid my mistake, top the cupcakes right before you serve them!

Inside, this is what you get. ;D Even though it isn’t bright red, the colour is still quite vibrant and attractive. The chocolate flavour is by no means intense, but it’s definitely present. Moist and light…that’s probably how I’d describe 99% of the cupcakes I bake. 

Overall, very good recipe. It’s not too fussy and fun to see some grade 7 science pop back into the kitchen. I’m sure we all remember making our own volcanoes in middle school. I mean that is the intended use for vinegar right? haha (refer back to me mentioning my dislike of vinegar). With a few tweaks, I’m sure I’ll get the colour right! Until then, eat on! :D

4.5 out of 5 NOMs


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