Red Velvet Cupcakes

Red Velvet Cupcakes

Ingredients List

Dry Ingredients

All-purpose flour: 280g
Cornstarch: 19g (Note: In the video, Aaron mentions using 18g or 19g to soften the AP flour into a bakery-soft cake flour texture) (0:59)
Dutch-processed cocoa powder: 13g (2:07)
Granulated sugar: 350g (2:22)
Baking soda: 5g (2:22)
Baking powder: 5g (2:22)
Sea salt: 1 tsp (2:49) [1]

Wet Ingredients & Liquid Additions

Whole milk (for vinegar mix): 120ml (3:13)
White distilled vinegar: 30g (3:13)
Flavorless vegetable oil: 200ml (3:13)
Vanilla paste (or extract): 2 tsp (3:30)
Large eggs: 4 (3:47)

The Hot Liquid Mixture

Whole milk: 240g (4:19)
Unsalted butter: 60g (4:19)
Red food coloring: 1 to 2 packets (Aaron uses gel food coloring available in Austria) (4:40)

Step-by-Step Cooking Instructions

Step 1: Combine the Dry Ingredients

In a large mixing bowl, weigh out 280g of all-purpose flour, 19g of cornstarch, 13g of Dutch-processed cocoa powder, 350g of granulated sugar, 5g of baking soda, 5g of baking powder, and 1 teaspoon of sea salt (0:52). Whisk them briefly by hand (0:44). You do not need to sift these ingredients, as the hot liquid added later will dissolve any small lumps. (1:31)

Step 2: Add the First Round of Wet Ingredients

Pour 120ml of whole milk mixed with 30g of white vinegar directly into the dry mixture (3:13). Add 200ml of flavorless cooking oil, 2 teaspoons of vanilla paste, and 4 large eggs (3:13). Whisk carefully to combine (3:47). Because this batter is highly liquid, you do not need to worry heavily about over-mixing (3:55).

Step 3: Heat the Milk and Butter Mixture

On the stovetop, gently warm 240g of whole milk along with 60g of unsalted butter until melted and hot (4:19). This warm liquid addition is an extra step that guarantees the cake crumbs turn out exceptionally tender and moist (5:05).

Step 4: Color the Hot Liquid

Squeeze your red food coloring directly into the warm milk and butter mixture before adding it to the cake batter (4:40). Stir it well, adding enough gel until it reaches a deep, vibrant red hue (4:55).

Step 5: Finish the Batter

Pour the colored, warm milk mixture straight into your mixing bowl (5:05). Whisk everything together thoroughly by hand until the batter is smooth, thin, and entirely uniform in its bright red color (0:44).

Step 6: Scoop into Jumbo Muffin Pans

Preheat your oven to 330°F (160°C) (6:26). Line a jumbo-sized muffin or cupcake tin with liners (6:48). Using a large batter scoop, add roughly two scoops of batter to each cavity, being careful not to spill over the sides (7:00).

Step 7: Bake and Cool

Slide the muffin tins into the oven and bake at 330°F (160°C) for exactly 20 minutes (6:26). Once a toothpick inserted into the center comes out clean, remove them and allow them to cool fully before frosting (8:03). [1]

For the Cream Cheese Frosting & Topping

Cold cream cheese: 440g (11:23)
Butter: 250g (Slightly chilled, but soft enough to leave a thumbprint) (11:59)
Powdered sugar: 400g (Adjusted down from 600g for perfect sweetness) (13:21)
Vanilla paste: 1 tsp (12:50)
Walnuts: An extra generous handful (Roughly chopped for topping) (17:12)

Step 8: Frost and Decorate

Once cooled, pipe or spread a generous layer of rich cream cheese frosting over the tops (8:03). Aaron notes that he uses the exact same frosting recipe featured in his Hummingbird/Carrot Cake video. (7:16)