CUPCAKES
Provided by Nigella Lawson : Food Network
Categories dessert
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F.
- Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency.
- Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack.
- Ice with Royal Icing.
- Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
NIGELLA RED VELVET CUPCAKES
This is another recipe from Nigella. Will be posting lots of Nigella recipes converted so I don't have to convert when I use her cookbooks all the time. I like to use with her buttery cream-cheese frosting in a separate recipe I will be posting soon.
Provided by nortocbaking101
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
- Combine first 4 ingredients in a bowl.
- In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
- Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
- Last beat in the buttermilk and vinegar until everything is well combined.
- Divide butter between 24 cases.
- Bake about 20 minutes.
- leave to cool on cooling rack.
Nutrition Facts : Calories 111.8, Fat 4, SaturatedFat 2.4, Cholesterol 24.7, Sodium 71.2, Carbohydrate 17, Fiber 0.5, Sugar 7.7, Protein 2.1
RED VELVET CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
- In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
- Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
- Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by triggatrigue
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- 1) Preheat oven to 350 degrees F & line cupcake pans with paper cups.
- 2) In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
- 3) In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- 4) Add dry ingredients to the wet ingredients and mix until smooth.
- 5) Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
- 6) Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!
Nutrition Facts : Calories 146.7, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.9, Sodium 166.4, Carbohydrate 23, Fiber 0.4, Sugar 13, Protein 2.2
RED VELVET CUPCAKES
This mini version of the classic Red Velvet Cake is one of the more popular offerings in bakeries all across the country. Whip up a batch this holiday season or anytime of the year.
Provided by McCormick Spice
Categories Trusted Brands: Recipes and Tips McCormick®
Time 40m
Yield 30
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
- Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.
Nutrition Facts : Calories 276.5 calories, Carbohydrate 37.8 g, Cholesterol 57.5 mg, Fat 13.1 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8 g, Sodium 173.6 mg, Sugar 28.3 g
RED VELVET CUPCAKES
Make and share this Red Velvet Cupcakes recipe from Food.com.
Provided by Chuck Hughes
Categories Dessert
Time 1h20m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cake:.
- Preheat the oven to 350 degrees F.
- In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
- For the icing:.
- In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
Nutrition Facts : Calories 249.2, Fat 14.5, SaturatedFat 1.4, Cholesterol 16.8, Sodium 160.4, Carbohydrate 28.1, Fiber 0.4, Sugar 17.9, Protein 2.3
More about "nigella red velvet cupcakes recipes"
NIGELLA RED VELVET CAKE - YOUTUBE
From youtube.com
Author arun bezawadaViews 8.9K
RED VELVET CUPCAKES | RECIPETIN EATS
From recipetineats.com
RED VELVET CUPCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RED VELVET CUPCAKES - SIMPLE HOME COOKED RECIPES
From simplehomecookedrecipes.com
RED VELVET CUPCAKES | AMERICAN RECIPES | GOODTO
From goodto.com
LEKKERBEK: NIGELLA’S RED VELVET CUPCAKES - BLOGGER
From lekkerbeksa.blogspot.com
TWELVE RED VELVET CUPCAKES | ASK NIGELLA.COM | NIGELLA …
From nigella.com
RED VELVET CUPCAKES | RED VELVET CUPCAKES, VELVET CUPCAKES, …
From pinterest.com
NIGELLA’S RED VELVET CUPCAKES | RED VELVET CUPCAKES, CUPCAKE …
From pinterest.co.uk
CUPCAKES | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
RED VELVET LAYER CAKE | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
RED VELVET CUPCAKES - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
RED VELVET CUPCAKES RECIPES - NDALU.UK.TO
From ndalu.uk.to
RED VELVET CUPCAKES | RECIPE | MANGO CURRY, NIGELLA LAWSON, SALTED ...
From pinterest.com
RED VELVET CAKE RECIPE UK NIGELLA - EASY RECIPES
From recipegoulash.cc
You'll also love