“You’re a human being, you live once and life is wonderful, so eat the damn red velvet cupcake.” – Emma Stone
Red velvet cupcakes are exceedingly popular. On blogs and in dessert shops . Somehow they seem fancier and sophisticated than chocolate or vanilla and the like, i am guessing thats the reason?
Fancy or not, they are as easy or easier than any other cupcakes. I feel like I use the word “easy” a lot here. But I can’t help it , most of my tried and tested recipes are the simpler recipes I come across. Which does not mean that they fall short in the taste department. These cupcakes are absolutely moist (another word i seem to be using a lot) and delicious.
This recipe is adapted from Gretchen’s bakery, which is one of my go-to sites for video tutorials on baking. I have tried many a red velvet cupcake and cake recipe. Have liked all of them. Love this one. Try it , you ll see why. If you got your ingredients at room temperature , it ll take only 10 minutes to get the first batch in the oven. And once they are done, It ll take even lesser time to devour a couple. They are that good!
These cupcakes are really good. And thats not even me bragging, as its not really my recipe. It really is that good . Moist yet fluffy and light. Usually I say , frosting is optional but in this case, I urge you to try it with either this cream cheese frosting or this one . Yumminess overload without a sugar overload!Ok, maybe a tad sugar overload!
If you’d rather not use eggs in your cakes, do give these eggless red velvet cupcakes a look-see. They get rave reviews from anyone who tries them !