Red Velvet Cupcakes Without Buttermilk

Red Velvet Cupcakes Without Buttermilk

Cupcakes are among the most enjoyable foods you can bake and share with friends. You can be extremely imaginative when decorating them, and they’re extremely easy to carry to parties with their wrappers. There are countless flavor combinations for cupcakes that you can experiment with.

One of my absolute favorite cupcake flavors is the red velvet with cream cheese frosting. The combination of the flavors is so good.

Perhaps you’ve wondered what makes red velvet cupcakes the color they are. It’s really simple food coloring in red.

These cupcakes with red velvet are red-colored chocolate cakes. But the beautiful red color is visually striking and perfect for events like Valentine’s day or parties with a theme of red.

The recipe is based on the most basic ingredients every baker has. However, most bakers do not have buttermilk readily available since it’s mostly used in baking and doesn’t last well over a long period.

Buttermilk is a component that is often considered essential to the dish’s outcome. When it is combined with baking soda assists in creating that desired consistency.

The positive side is that it can create your buttermilk substitute at home using common ingredients.

What Is Buttermilk?

Buttermilk does not contain butter and is usually less fat-laden than milk.

In the beginning, buttermilk was a drink made out of the liquid leftover from the process of churning butter. This is the reason it is known as buttermilk. It has a mildly sweet taste, like yogurt or Kefir.

Naturally, buttermilk that is purchased from stores is produced these days differently. It is produced by adding bacteria to low-fat milk that has been pasteurized, which is then fermented, and the sugars converted into acid lactic.

Buttermilk purchased from stores works well in baking and reacts with baking soda, resulting in the leavening. It’s often used in recipes that call for biscuits or pancakes. It can aid in making the recipe rise and provide the perfect texture to these recipes.

Buttermilk Alternate Names

Making a substitute for buttermilk that produces the same result as baking with buttermilk is very simple. There are many alternatives.

You require acidic ingredients that allow your milk to curdle a little to give the same texture as buttermilk. Below are some of the most effective alternatives to buttermilk:

  • Lemon juice and milk to make one cup of substitute buttermilk; add 1 tablespoon of freshly squeezed lemon juice and 1 cup of milk. Stir, and then let it rest for 2 minutes.
  • The cream of tartar, as well as milk, Combine 1 3/4 teaspoon tartar cream with 1 cup of milk. Stir and stir until it is free of clumps.
  • The vinegar and the milk Mix 1 teaspoon of vinegar with 1 cup of milk. Stir, and let the milk sit for two minutes.

Substitutions For Milk

If you do not want to use cow’s milk, it’s feasible to create buttermilk from almond or soy milk.

The two milk alternatives are the same way as regular milk when you make your buttermilk to bake. Use the exact procedure and make use of the 1:1 ratio.

How To Frost Red Velvet Cupcakes

You can decorate using a butter knife, but adding frosting to the pipette bag allows for more attractive and simple decorating.

Let the frosting set in the fridge in the pipette bag for about 1 hour. This isn’t required, but it will help to keep its shape.

If you do not have cupcake carriers take your piping bag filled with frosting and decorate the cupcakes when you reach the location.

You can also store your cupcakes in a freezer to keep their shape. You can then defrost them before the party.

How To Make Red Velvet Cupcakes Without Buttermilk

Step 1: Gather your ingredients, heat the oven to 350 degrees F, and line your cupcake tray with baking papers.

Step 2: Make your buttermilk substitute by adding lime juice into the milk. Mix it all up and then set it aside for five minutes.

Step 3: Whisk together the sugar, flour, cocoa powder, baking soda, and salt in an enormous bowl.

Step 4: Stir the buttermilk; substitute the egg whites, butter, butter food coloring, vinegar, and vanilla in an additional bowl.

Step 5: Pour the liquid ingredients into the dry and mix using an electric mixer at low speed until the mixture is smooth and well-combined.

Step 6: Fill the cupcakes with batter.

Step 7: Bake for about 15 minutes, up to the point that a toothpick is clear.

How To Create Cream Cheese Frosting

Step 1: In a mixing bowl, beat the butter and cream cheese using an electric mixer at a low until it becomes it is creamy and smooth.

Step 2: Gradually add the powdered sugar until it is mixed.

Step 3: Mix with the vanilla extract.

Step 4: Frost the cupcakes when they’re completely cooled. Then, enjoy them!

Red Velvet Cupcakes Without Buttermilk

  • Yield: 24 cupcakes
  • Time to prepare: 15 minutes
  • Cook time: 20 Minutes
  • Total time: 35 minutes

These cupcakes made of red velvet are delicious and easy to make. Are you short on buttermilk? That’s no problem. This recipe does not contain any!

Ingredients

Red Velvet Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cup of granulated sugar
  • 1 tablespoon of unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups milk
  • 1 1/2 tablespoons lemon juice
  • 1 cup butter (melted)
  • 2 egg whites
  • 1 tablespoon of red food coloring
  • 1 teaspoon white vinegar. 1 teaspoon white vinegar.
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 4 ounces butter softened
  • 4 ounces cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat the oven to 350° F and prepare a cupcake pan by covering it with paper.
  • Create your buttermilk substitute by adding lime juice into the milk. Mix and let it sit for five minutes.
  • Mix the sugar, flour, cocoa, baking soda, cocoa, and salt in a large bowl.
  • Mix the buttermilk substitute with the egg whites, butter, buttermilk vinegar, food coloring, and vanilla in separate bowls.
  • Add the liquid ingredients to the dry and mix it with an electric mixer at low speed until the mixture is smooth and well-combined.
  • The cupcake papers should be filled by putting the cake batter.
  • Bake for 15 to 20 minutes and until the toothpick is clear.

Cream Cheese Frosting

In a mixing bowl, beat the butter with the cream cheese using an electric mixer at low until it is smooth and smooth.

Gradually add your powdered sugar, stirring until mixed. Add Vanilla extract.

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