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Red Velvet Hi-Hat Cupcakes!

Red Velvet Cupcakes with Seven Minute Frosting

Decadent and sweet! These red velvet cupcakes are perfect for any occasion!

Course Dessert
Cuisine American
Keyword red velvet cupcakes, seven minute frosting
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 24
Author Amanda Rettke

Ingredients

Red Velvet Cupcakes

  • 3 1/2 cups cake flour, sifted
  • 3/4 cup unsalted butter softened
  • 2 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 4-6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk, room temperature
  • 2 teaspoons cider vinegar
  • 1 1/2 teaspoons baking soda

Seven Minute Frosting

  • 2 1/2 cups granulated sugar
  • 6 large egg whites room temperature
  • 1/2 cup water
  • 1/2 tsp. cream of tartar
  • 2 tsp. pure vanilla extract

Instructions

Red Velvet Cupcake

  1. Preheat oven to 350°F. Line 2 cupcake pans with cupcake liners.
  2. In a small bowl, sift the cake flour and the salt and set aside.
  3. In a large bowl, on the medium speed of an electric mixer fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
  6. Add the buttermilk to the batter in three parts alternating with the flour. With each addition, beat on medium-low until the ingredients are incorporated.
  7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  8. Divide the batter among the prepared cupcake pans. I like to use an ice cream scoop.
  9. Bake for 17-20 minutes. Cupcake is done when the top springs back after touching with your finger (be careful!) or an inserted toothpick is removed with a few crumbs.
  10. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely before icing.

Seven Minute Frosting

  1. Put a sauce pan on stove with a couple inches of water and bring to a slow boil.
  2. In a large heat safe bowl (I used a glass bowl) mix together room temperature egg whites, sugar, water, and cream of tartar. Whisk ingredients together by hand until nice and frothy.
  3. Set bowl over pan with barely boiling water and whisk until sugar is dissolved, about five minutes.
  4. Transfer liquid to your big electric mixer and beat on HIGH for about ten minutes. Add vanilla and whisk on HIGH for another five minutes.
  5. Use immediately. (If piping, place frosting in pastry bag and pipe onto the cupcake.)