why make this recipe
Red Velvet Marble Cupcakes are a delightful twist on the classic red velvet cake. Their rich red color, paired with creamy frosting and a hint of raspberry, creates a treat that is perfect for celebrations, parties, or simply indulging yourself. The combination of flavors and the stunning appearance make these cupcakes irresistible. Plus, the marbling effect is visually appealing, adding an exciting touch to your dessert table.
how to make Red Velvet Marble Cupcakes
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- Red gel food coloring as needed
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup seedless raspberry preserves or thick raspberry puree
Directions:
- Preheat the oven to 350F (175C) and line a cupcake pan with 12 liners.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a cup, whisk together buttermilk, vinegar, and vanilla extract.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Add red gel food coloring to the wet mixture until it’s a deep red color. Gradually alternate adding the dry and wet ingredients, mixing just until combined.
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until fluffy.
- In a small bowl, mix raspberry preserves with a drop of red food coloring if desired. Spoon the frosting into one side of a piping bag and the raspberry mix into the other. Swirl together for dual color piping.
- Pipe a generous swirl on each cooled cupcake and serve with love!
how to serve Red Velvet Marble Cupcakes
These cupcakes are best served at room temperature. You can enjoy them as they are, or pair them with a scoop of vanilla ice cream for an extra treat. They are perfect for sharing at parties, birthdays, or any special occasion. Garnish with fresh raspberries or chocolate shavings for a beautiful presentation.
how to store Red Velvet Marble Cupcakes
Store your Red Velvet Marble Cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. You can also freeze them for up to 3 months. Just make sure to wrap them well before placing them in the freezer.
tips to make Red Velvet Marble Cupcakes
- Make sure your butter and cream cheese are at room temperature for easy mixing.
- Use a toothpick to swirl the raspberry mix into the frosting for a beautiful design.
- Adjust the amount of red food coloring to achieve your desired shade of red.
variation
You can experiment with different flavors by adding orange zest or lemon extract to the frosting. You can also substitute the raspberry preserves with other fruit preserves like strawberry or blueberry for a different taste.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk. For a tangy flavor, add a teaspoon of lemon juice or vinegar to regular milk and let it sit for about 5 minutes before using.
2. How can I make the cupcakes more chocolatey?
You can increase the amount of cocoa powder in the recipe. However, this may alter the color and balance of the batter, so adjust accordingly.
3. What if I don’t have red gel food coloring?
You can use liquid food coloring, but gel food coloring gives a more vibrant color. If you only have liquid, use a bit more than you would with gel to achieve the same intensity.
