Nigella Lawson’s Red Velvet Cupcakes are a luxurious twist on a classic dessert, combining the rich, velvety texture of a traditional red velvet cake with the convenience of a cupcake. These cupcakes are perfect for any celebration or simply as a delightful treat. The deep red color, subtle cocoa flavor, and tangy cream cheese frosting make them an irresistible indulgence.
What is Nigella Red Velvet Cupcakes Recipe?
Nigella’s Red Velvet Cupcakes are known for their vibrant red color and moist, tender crumb. The recipe includes buttermilk, cocoa powder, and a hint of vanilla, resulting in a cake that’s both flavorful and visually stunning. Topped with a luscious cream cheese frosting, these cupcakes offer the perfect balance of sweetness and tang.
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Why You Should Try This Recipe
- Beautiful Presentation: The striking red color makes these cupcakes perfect for special occasions.
- Moist and Fluffy: Buttermilk and oil keep the cupcakes incredibly moist and tender.
- Simple Ingredients: This recipe uses easy-to-find ingredients, making it accessible for all bakers.
- Versatile: Whether for a party or a simple afternoon treat, these cupcakes are sure to please.
- Nigella’s Signature Style: Known for her rich and indulgent recipes, Nigella’s version of red velvet cupcakes is both elegant and satisfying.
Ingredients Needed to Make Nigella Red Velvet Cupcakes
For the Cupcakes:
- 250g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g unsalted butter, softened
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175ml buttermilk
- 1 tbsp white vinegar
- 1 tsp red food coloring (gel is recommended)
For the Cream Cheese Frosting:
- 300g cream cheese, softened
- 100g unsalted butter, softened
- 600g icing sugar, sifted
- 1 tsp vanilla extract
Equipment
- Mixing bowls
- Electric mixer
- Muffin tin
- Cupcake liners
- Sieve
- Cooling rack
- Piping bag and nozzle (optional, for frosting)
Instructions to Make Nigella Red Velvet Cupcakes
For the Cupcakes:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- Cream the Butter and Sugar: In a separate large bowl, beat the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring until the batter is evenly red.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, mixing well after each addition. Stir in the vanilla extract.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag with a nozzle to frost the cupcakes, or simply spread the frosting on top with a knife.
What Goes Well With Nigella Red Velvet Cupcakes?
- Fresh Berries: Garnish with fresh raspberries or strawberries for a burst of flavor and color.
- Chocolate Shavings: Add chocolate shavings or curls on top of the frosting for an extra layer of decadence.
- Crushed Nuts: Sprinkle crushed walnuts or pecans for added crunch and flavor.
- Red Velvet Crumbs: Use crumbs from one of the cupcakes to decorate the frosting for a classic look.
- Cup of Tea or Coffee: Pair these cupcakes with your favorite hot beverage for a comforting treat.
Expert Tips for Making the Best Nigella Red Velvet Cupcakes
- Use Gel Food Coloring: Gel food coloring gives a more vibrant red color without altering the consistency of the batter.
- Room Temperature Ingredients: Ensure that your butter, eggs, and cream cheese are at room temperature for a smoother batter and frosting.
- Don’t Overmix: Overmixing the batter can result in dense cupcakes; mix just until combined.
- Chill the Frosting: If the frosting is too soft, refrigerate it for 15-20 minutes before piping or spreading it on the cupcakes.
- Test for Doneness: Insert a skewer into the center of a cupcake; if it comes out clean, the cupcakes are done.
Easy Variations of Nigella Red Velvet Cupcakes Recipe
- Mini Cupcakes: Use a mini muffin tin and reduce the baking time to 10-12 minutes for bite-sized treats.
- Filled Cupcakes: Add a surprise filling like chocolate ganache or berry compote by hollowing out a small section of the cupcake center before frosting.
- Chocolate Chip Cupcakes: Fold in some chocolate chips for extra richness.
- Citrus Twist: Add a teaspoon of orange or lemon zest to the frosting for a refreshing twist.
- Layer Cake Version: Double the recipe and bake in two 20cm round cake tins for a red velvet layer cake.
Best Practices to Store Nigella Red Velvet Cupcakes
- Store at Room Temperature: Keep the cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate for Longer Storage: Refrigerate the cupcakes for up to 5 days, bringing them to room temperature before serving.
- Freeze Unfrosted Cupcakes: Freeze unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature before frosting and serving.
Best Practices to Reheat Nigella Red Velvet Cupcakes
- Microwave Option: Warm a cupcake in the microwave for 10-15 seconds to slightly soften the frosting and warm the cake.
- Oven Reheating: Reheat cupcakes in a preheated oven at 150°C (300°F) for about 5-7 minutes.
How Can I Make Nigella Red Velvet Cupcakes Healthier?
- Reduce Sugar: Reduce the sugar in the batter by 20% for a less sweet cupcake.
- Whole Wheat Flour: Substitute half of the plain flour with whole wheat flour for added fiber.
- Low-Fat Frosting: Use a low-fat cream cheese for the frosting to reduce the calorie content.
- Natural Food Coloring: Opt for natural food coloring alternatives like beetroot powder or pomegranate juice.
- Greek Yogurt Substitute: Replace some of the butter with Greek yogurt for a healthier fat option.
Nutrition Value (per serving):
- Calories: 300
- Fat: 15g
- Carbohydrates: 40g
- Protein: 3g
- Fiber: 1g
- Sugar: 28g
FAQs
What makes red velvet cupcakes different from chocolate cupcakes?
Red velvet cupcakes differ from chocolate cupcakes primarily in their ingredients and flavor profile. While both contain cocoa powder, red velvet cupcakes use less cocoa, resulting in a milder chocolate flavor. They also include buttermilk and vinegar, which add a slight tang and contribute to the cupcake’s tender, velvety texture. Additionally, red food coloring gives red velvet cupcakes their distinctive red hue, setting them apart from traditional chocolate cupcakes.
How do I make my red velvet cupcakes more moist?
To make your red velvet cupcakes more moist, ensure you’re using buttermilk, which adds moisture and tenderness to the batter. Also, avoid overbaking the cupcakes—bake them just until a skewer inserted into the center comes out clean. Another tip is to use oil instead of butter in the batter, as oil can make the cupcakes even more moist and soft.
Why did my red velvet cupcakes turn brown?
If your red velvet cupcakes turned brown instead of red, it may be due to using too much cocoa powder or insufficient food coloring. The cocoa can overpower the red hue if not balanced correctly with the food coloring. Additionally, using natural food coloring, which is less intense than synthetic versions, might not produce the vibrant red color you expect.
Can I use natural food coloring for red velvet cupcakes?
Yes, you can use natural food coloring for red velvet cupcakes, but the color may be less vibrant compared to synthetic gel or liquid food coloring. Natural alternatives like beetroot powder or pomegranate juice can give the cupcakes a reddish tint, though it might be more subdued. To enhance the color, you may need to use more natural coloring than you would with synthetic options.
Final Words
Nigella’s Red Velvet Cupcakes are a decadent and visually stunning dessert that’s perfect for any occasion. With their rich, moist crumb and tangy cream cheese frosting, these cupcakes offer a perfect balance of flavors and textures.
More By British Baking Recipes
Print
Nigella Red Velvet Cupcakes Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Nigella’s Red Velvet Cupcakes are known for their vibrant red color and moist, tender crumb. The recipe includes buttermilk, cocoa powder, and a hint of vanilla, resulting in a cake that’s both flavorful and visually stunning. Topped with a luscious cream cheese frosting, these cupcakes offer the perfect balance of sweetness and tang.
Ingredients
For the Cupcakes:
- 250g plain flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g unsalted butter, softened
- 200g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 175ml buttermilk
- 1 tbsp white vinegar
- 1 tsp red food coloring (gel is recommended)
For the Cream Cheese Frosting:
- 300g cream cheese, softened
- 100g unsalted butter, softened
- 600g icing sugar, sifted
- 1 tsp vanilla extract
Instructions
For the Cupcakes:
- Preheat the Oven: Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-hole muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a bowl, sift together the flour, cocoa powder, baking powder, and bicarbonate of soda. Set aside.
- Cream the Butter and Sugar: In a separate large bowl, beat the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Add Vinegar and Food Coloring: Stir in the white vinegar and red food coloring until the batter is evenly red.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
For the Cream Cheese Frosting:
- Make the Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the sifted icing sugar, mixing well after each addition. Stir in the vanilla extract.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag with a nozzle to frost the cupcakes, or simply spread the frosting on top with a knife.
