Red Velvet Cupcakes Recipe Demonstration - Joyofbaking.com

[@PigeonFace4Life]

Please never take this video down, 10 years old and still just as perfect! I watched this all the time as a kid because I have always loved red velvet cupcakes, and now baking is one of my favourite hobbies. Thank you Joy of Baking!!

[@MariaDsouza-j9u]

Exactly...

[@joyofbaking]

You can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let stand 10 minutes at room temperature and it's ready to use. You can make cake flour. For 1 cup (100 grams) sifted cake flour, sift together 3/4 cup (85 grams) sifted all purpose flour and 2 tablespoons (15 grams) cornstarch (corn flour).

[@sangeetadialle1145]

Thank you so much...😊this helped me a lot....lots of love to you.

[@maritesnebresbrazan1838]

I dont need to attend baking class. By merely viewing and following your baking instruction is enough for me make a very delicious cupcakes and muffins. I love you ms stephanie. Muahhh. 😘😘😘😘

[@palvyas1]

By far, these are the best red red velvet cupcakes, I have ever had. Thank You. Also, all your recipes are super delicious. When it comes to baking. I prefer your recipes. Thank you again for sharing with the world.

[@samanthahouston5480]

Thank you for these! Im an American living in Germany, and its nice that you mention grams and mL as well as american measurements. I really appreciate that. :) Thank you. These videos are great and clear and remind me of home.

[@ArnieMarieDiocampo]

i tried this recipe last night and it taste so well. I like this recipe!! Thank you so much for being my guide to have a delicious and easy to bake cupcakes.

[@sarafakhond8201]

I've been watching your channel since I was 15. I'm 22 now and all that I've learned about baking, your contribution to that is 90%. This is my go to recipe for red velvet cupcakes and it always turns out perfect.

[@aru8915]

These cupcakes came out just perfect. 3These little red cupcakes had a crunchy crust nd were so moist,smooth and soft inside. Thank you soo much stephanie. I tried baking dese fr d first time nd it just made my day. I used 1/2 cup plain milk with 1/2 tbsp of vinegar fr buttermilk. And dis substitute works. :D

[@debapriya2011]

Dear Stefanie, You are my inspiration in baking. I had no knowledge about cake baking, but your wonderful website taught me how to start from the scratch. It's really wonderful, the way you show all the minute details involved in a baking procedure. I've learned a lot from you, and hope to do the same in future. I just want to say you a big thanks for making my dream (of baking a perfect cake) true.

[@aliciaelliott2458]

I tried this recipe today and it came out just like yours. Thank you for the wonderful recipe!!

[@uthairomania9490]

Hi Stephanie, I LOVE your channel particularly this one because red velvet cupcakes are my favorite. Im a beginner at baking and I just love how you always clarify the measurements of the ingredients to make your recipe easy to follow. Thank you so much :)

[@juliaboldt612]

I just tried them, they are so good. For those, who watch from Germany like me: the cake flour is our normal flour (type 405). Btw, thank you for the great recipe!

[@sakusanrio]

Danke omg

[@snava2106]

Julia Boldt Danke! :)

[@lipo9927]

Julia Boldt Welche Farbe zum färben des Teiges hast du genommen?

[@ansujacob2774]

Which cream cheese you used ? In Germany I have not seen the block cream cheese

[@vickymanning7312]

I really enjoy these tutorials which help a lot because just the little things make a big difference. You are just great. Thanks and keep teaching. Happy Baking

[@joyofbaking]

I've never actually tried that. But you could try replacing some of the flour with unsweetened cocoa powder.

[@remygoldman6611]

I just wanted to say thank you so much for your videos and recipes! You are so knowledgeable and your recipes never fail me!!

[@sharonnil582]

Thank you for taking time out & putting up the demo for these. I'm addicted to anything Red Velvet. Discovered you can make Red Velvet hot chocolate drinks using the cake mix. Pink velvet drink by using white chocolate sauce. When it comes to Red Velvet the brain is your only limitation. One thing though if I could bother someone for an answer what is half & half mean? I think I have an idea but I would rather know for sure. TIM, Happy cooking/Baking & enjoy eating water you have made. xxx

[@joyofbaking]

+Sharon Nil It is a mixture of half milk and half cream.

[@sharonnil582]

Thank you for responding.

[@sabanousheen4012]

+Joy of Baking can we use red colour powder instead

[@jodiechan2699]

made these yesterday!! turned out to be very delicious and moist in texture! Thanks joyofbaking!!! I forgot to buy double cream for the frosting and used some milk instead to loosen the cream cheese frosting. Still works perfectly! Thanks:)

[@normagates1562]

Thanks

[@SR-nx7qn]

Amazing recipe . 3rd recipe I tried , all were a success. highly recommend anything she makes. !!!

[@CHREED1101]

I made these for my family and it was a winner it was sooo YUM and i was so proud of myself. Thank you for this great recipe xx

[@AnayaWillies]

Stephanie, I just want to thank you for all the wonderful recipes that you share with the YT community! I just made this cupcakes and my family told me that they were the best that I have ever made, and all was because of you! Thank you so, so much! Greetings from Mexico!

[@joyofbaking]

Yes, you could use coffee powder.

[@tuckets7304]

This is my go to Red Velvet recipe, love you Stephanie ❤️

[@shubh9609]

Thanks a lot for such a lovely recipe maam :) i tried it yesterday and it turned out to be the most amazing cake i have baked. Everyone loved the soft moist cake and delicious frosting. Wish i cud send u the pics. Thank you so much :)

[@TheCookworm]

This is the best red velvet i have ever made ! ive stuck to this recipe for the cake for ages ! Even the ones in the bakery are not as nice ! not bragging ! Crumbly texture, soft and moist.

[@maritesnebresbrazan1838]

Hi ms stephanie. I love very much your baking demo its so detailed. It help me a lot on my cupcakes and muffins business... Thank you so much! 😊😘😘😘

[@glendm1046]

thank u ms.steph u are indeed a great help for someone like me...a starter and a dreamer of a small business.God bless and keep on uploading new recipes!

[@loverboyj1]

i love all your recipes,i did most of them for my birthday, can you be my grandma.

[@gabbymariano6659]

I've been using this recipe ever since you posted this video! And it's been a year since I last baked some red velvet cupcakes. I totally forgot how to bake these cupcakes, so I went back to your channel! Still love the recipe!

[@TXTGAL101]

I love these cupcakes :D

[@alleayavandyck5352]

yummy

[@bilkesakter28]

Kristin Craig

[@Leena79]

Thank you for a great demonstration! I' ve never made cupcakes before but i tried these and they came out perfect, even the frosting. Also a huge thank you for the metric conversions - they saved me a lot of time :).

[@lornaescobin8712]

Hi ms. Jaworski! Can i use canola/veg oil instead of butter? i want it to become soft and moist...pls. response, thanks! :)

[@elnymiel]

lorna escobin definitely you can.. Or better yet combined both butter and oil.

[@2000lintay]

red velvet cupcakes and nutella frosting is the best!Just pipe out nutella onto the cupcakes after they have cooled,I swear they are the most amazing red velvet cupcakes twist!

[@urvashigupta6288]

Hi Stephanie! I'm a huge fan of your recipes, whenever I try them they always turn out amazing! I tried the Red Velvet, the taste was absolutely delicious, one problem though. While they were baking, initially they had risen but after 10-15 minutes they sunk and flattened out, any idea why that happened? Yours look gorgeous btw! Absolutely spot on!

[@joyofbaking]

Urvashi Gupta It could be that your oven is running too cool. You could buy a free standing oven thermometer to double check your oven's calibration.

[@urvashigupta6288]

Joy of Baking I couldn't find one of those in my local market. Is there any other way of solving the problem? I tend to bake at 200C though.

[@garychavez7348]

Mini Apple pie

[@diazmesada8347]

Urvashi Gupta ghhjnn

[@luvi2603]

Urvashi Gupta

[@ASHTONJAMESFERNANDES_4762]

Tried these today...this is d first time I tried red velvet cupcake...thank u Stephanie..I've learnt baking just from u...I keep trying ur cakes and u have never failed to impress...just follow ur recipe n I know d cake will turn out awesome

[@xxxnini]

Omg thank u so much! I made this last night and this morning and fortunately it came out perfect! Its my first time ever baking cupcakes wahh im so happy cause everyone enjoyed it! ☺️👍👍

[@berryposh]

Hi Stephanie. Great looking red velvet you have. May I ask if I can use regular milk to buttermilk? If not, what will be it's substitute? looking forward to your reply. Thanks! :)

[@joyofbaking]

You can make your own by stirring 1/2 tablespoon of white distilled vinegar, cider vinegar, or lemon juice into 1/2 cup (120 ml) of milk. Just let this mixture stand 5 to 10 minutes before using.

[@psyurga]

Thanks for the best recipe ever. I reduced the sugar to 1/2 cup per portion of cake batter. I have gotten praises from everyone! :D

[@snava2106]

That looks so good! I'm going to try this tomorrow. Much greetings from Germany (Berlin). :)

[@joyofbaking]

It gives a slight flavor and helps with the color.

[@MsFunnyhome]

hi stephanie, thanks for your videos. I often have watched them and learned things. greetings from berlin germany

[@balaniz1975]

I just made this now and my kids love, love, love it.... It's not to sugary it's perfect thanks so much.

[@ashleycolon6168]

wich cocoa powder do you use. can it be the hersheys unsweetened?

[@joyofbaking]

+Yes that would be okay. My personal preference is Dutch processed. Ashley Colon

[@ashleycolon6168]

Okay, thank you very much miss.

[@safajaved4987]

yup thats better

[@guvidissima]

Stephanie, I also want to thank you for this amazing recipe! Your directions are so clear and precise! I'm just learning how to bake cupcakes and your video is so helpful! Thank you for sharing the joy of baking!

[@janaihab7496]

I dont know what to use which cream cheese is it ok to use pheledelphia cream cheese plzz answer

[@tassaditchabbi9048]

jana ihab any type of cream cheese

[@safajaved4987]

Dont use spreadable use block and pheledelphia can be used but the ones that is a solid block not spreadable

[@pavleen3591]

Use cream cheese in bar form:)

[@Moonchild_XO]

these cupcakes came out SO DELICIOUS

[@joyofbaking]

When the cakes sink after baking, there can be a couple of reasons. The oven temperature could be too low. You could buy a free standing oven thermometer to double check your oven's calibration. Or it could be the batter was over mixed.

[@ches04229]

hello, what can be an alternative to buttermilk? thanks!

[@joyofbaking]

Ches Mangibin You can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 grams) milk. Let stand at room temperature for 10 minutes and it's ready to use.

[@ches04229]

Thank you so much. However, I was able to find a Powdered buttermilk. For 1/2 cup of water, how much do powder do you think I should add? Thank you! I will be making some tomorrow for the first time ☺

[@geefc9939]

+Joy of Baking follow up on this concern. Can I use powdered buttermilk instead of the regular one; and how do I use it as an alternative? Or is it better to make my own buttermilk substitute. Thanks. Hoping to hear from you.

[@cuppacake6751]

Grace Cabasal this is kinda late. You can make your own buttermilk substitute. For every 1 cup milk add 1 tbsp white distilled vinegar or lemon juice. mix and let it rest for 10 mins before using. It's normal for it to curdle. Hope that helps

[@rupinderkaurchahal2902]

Tried her vanilla cupcakes.. believe that it's most perfect recipe I ever found.. my daughter loved it.. never searching for any other site of baking.. kindly introduce some gluten free baking recipes as well.. all your efforts are highly appreciated 👍.. tq.. joy of baking❤❤

[@Vicsprinkles]

You should smile more often in your videos(: it looks good on you(:

[@pianocatkatarina3960]

this is so individual...I smile lots and lots but get that serious expression when I am concentrated...I think she is a bit the same :-)

[@chrisv2617]

Victoria102395 p I am

[@janehewitt775]

Cake in a cup

[@julierachels7799]

I make these cupcakes and they are awesome. The frosting is delicious. My friends at work love them. Thank you so much for sharing

[@nicoleamarilla4723]

Omg now I have a craving for your red velvet cupcakes!!!😳😳😳😳. Your recipes are amazing and always make my friends happy.Thanks for your recipes!!!!

[@almasabales4125]

I just made today. Adding vinegar to the mixture makes reallyand a big ddifference. Its is more fluffy and cakey. Kids just loved it!

[@joshuaaajoness]

Joy of Baking your red velvet cupcakes was amazing

[@nithyasubbaiyan899]

I am not sure if this 7

[@joyofbaking]

Yes, you could use a vanilla frosting and it would taste great.

[@MsScirocco19]

Your channel inspires me to bake.. And i am getting better at it every time! Thank you for sharing your recipes!

[@kirthiuthayavarman4673]

Its really nice of you to reply to everyone's doubts !! Amazing work !! Will try it out soon

[@joyofbaking]

Not sure where you live, but in the States our confectioners sugar contains a little cornstarch (corn flour). So if your powdered sugar doesn't contain cornstarch, I would add just a touch to your sugar as that will help with thickening.

[@rockiebleu]

I love using the cream cheese frosting recipe! It's the best type of frosting I ever used. Love your videos and recipes so much!

[@cancerv2540]

I tried these and that turned out just perfect. Thank you so much :)

[@YODIDDLYO]

These look absolutely amazing, I will definitely try them! Especially appreciated the tip of adding cream to thicken the icing as I usually find it quite watery. Also, thank you for translating the cup measurements to grams/mls in your video. I'm English and don't understand cups so this saved me a lot of time looking up conversions :)

[@joyofbaking]

All the recipes are on our website joyofbaking.

[@joyofbaking]

We have a detailed written recipe on our website and there is a link directly to the page in the description.

[@ibuharis]

i tried this recipe and it turned out perfect! love from Indonesia x

[@joyofbaking]

You can make a good substitute for buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let stand at room temperature for 10 minutes and it's ready to use. Yes, you could use red powder.

[@sofiahoffman4173]

Rhank you,thank you,thank you Stephanie!!!My cupcakes are a-m-a-z-i-n-g !!!And thee frosting,oh my goodness! So rich flavor and so creamy!!the only thing i changed is that i added a little bit more of icing sugar (i got a sweet tooth!)

[@joyofbaking]

The flour measurement is correct. If the cupcakes cracked that is usually caused from the batter being over mixed, wrong type of flour or too much flour, or the oven temperature was too hot.

[@joyofbaking]

Yes there is a difference. But you can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let stand 10 minutes at room temperature and it's ready to use.

[@corinabrown3]

Hi Stephanie, I love ALL your videos! Appreciate your step by step teaching style. I've learned so much from watching you. Please continue to post more :)

[@NobiAinhell]

Thank you Stephanie ^^ You're such an inspiring person.

[@ohlookitsmarzi]

I made these for my bf's birthday, it was a hit! Thanks for sharing definitely gonna make these again!

[@elvisvaz2151]

I love your recipes! I've made your banana-chocolate and simple chocolate cakes and they were a great success! I always mention it's by Stephanie Jaworski! Thank you for sharing your wonderful talent with the world. God bless you always ☺

[@joyofbaking]

You could, although the cupcakes won't be as soft and tender. Cake flour is a low gluten flour that gives cakes a more soft and tender crumb.

[@joyofbaking]

I've only ever made these cupcakes with buttermilk. You can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let stand 10 minutes at room temperature and it's ready to use.

[@joyofbaking]

Because it takes a bit of time to scoop the batter into all the molds I added a little baking powder for extra leavening.

[@joyofbaking]

You could make a regular cream cheese frosting without the cream. Or you could frost these cupcakes with a regular buttercream or even a chocolate frosting.

[@joyofbaking]

You could try whipping the cream separately to stiff peaks and then folding it into the cream cheese mixture. Adding gelatin to the frosting would help to keep it firm, although this frosting really does need to be refrigerated.

[@jasmindecastro3998]

If I try recipes fr others I always compare it with Stephanie’s hers are the best . It’s like old grandma cooking 😀

[@sangeetadialle1145]

They are looking so beautiful in these moulds😊.

[@joyofbaking]

You could do it either way. But if you refrigerate the frosting before piping it, you will need to bring it to room temperature and then rewhip it before piping it.

[@joyofbaking]

You can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon of lemon juice or vinegar into 1/2 cup (120 ml) milk. Let it stand at room temperature for about 10 minutes and it's ready to use.

[@joyofbaking]

I've never tried that, but it sounds like a good idea.

[@Nursekelliwithani]

Another awesome recipe! Made for my husband for dad's day. My frosting tasted great but was on the runny side- just need some practice. Thanks!

[@wubsthecat]

I'm so happy I found your website Stephanie! This recipe made the best red velvet cupcakes I've ever had!! :D

[@fatimahsanwan2376]

U are very generous. U share ur receipt with us. My family enjoy ur cup cake. Thanks alots

[@joyofbaking]

You can make a good substitute for commercial buttermilk. Stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let sit at room temperature for about 10 minutes and it is ready to use.

[@jdao789]

Tried this for the first time, I dont like to use red dye so tried beet juice instead. Color was barely noticeable but they were so delicious! Only prob, only managed to get 9 cupcakes, will need to double up tomorrow for bday! Thanks so much for the recipe!

[@mayooshist]

Tried this last week and it turned out a big hit 👍 thanks for sharing !!

[@joyofbaking]

If you are having this problem I would try making the frosting a little differently. I would try beating the heavy cream separately to stiff peaks and then folding the whipped cream into the cream cheese mixture. Or, another option is to make a regular cream cheese frosting, like what I used on the carrot cupcakes.

[@01Jazzyfizzle1]

Just made a batch of these. Cupcakes were simply divine ♥!! Perfect recipe♥Thank you!!

[@joyofbaking]

You can use any type of unsweetened cocoa powder. You could use plain flour, although the cupcakes will not be as soft and tender. Cake flour is a low gluten flour that gives cakes a soft and tender crumb.

[@joyofbaking]

You could, although the cake's crumb will not be as soft and tender. Cake flour is a low gluten flour that gives cake's a soft and tender crumb.

[@joyofbaking]

Baking soda may be called bicarbonate of soda in Japan. The two ingredients are not the same. I have a page on my website that talks about both in the ingredients section.

[@aslammohamed4808]

Thanks for your wonderful recipes.

[@joyofbaking]

That is usually a sign of either the batter was over mixed or the oven temperature was too hot. You could buy a free standing oven thermometer to double check your oven's calibration. Also, did you use cake flour as that gives the cupcakes a soft and tender crumb?

[@aminamahboob1852]

you are like a goddess of baking !!!!

[@joyofbaking]

You can use an equal amount of all purpose flour. I like cake flour, because it's a low gluten flour which gives the cakes a soft and tender crumb.

[@joyofbaking]

You can make a good substitute. Just stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup (120 ml) milk. Let stand at room temperature for about 10 minutes and it's ready to use.

[@joyofbaking]

If you can't find heavy cream, then I would just use a regular cream cheese frosting (like what is used on the carrot cupcakes) to frost the cupcakes.

[@JoyfulArtisticAdventures]

Thanks a lot Stephanie! I baked the Cupcakes yesterday n it turned out to be very good. The colour of the cake looks awesome! My daughter loved it. She likes the frosting. Which became too sweet. But no problems I can adjust that for the next baking. Bye!

[@joyofbaking]

The recipe is leavened for buttermilk. You can make a good substitute for buttermilk. Stir 1/2 tablespoon lemon juice into 1/2 cup (120 ml) milk. Let sit at room temperature for 10 minutes and it's ready to use.