My Special Red Velvet Cupcakes (Using Rice Flour)
Bake Moist and Tender Red Velvet Cupcakes with Rice Flour ★
Add a touch of sweetness to your special occasions or everyday life with these adorable Red Velvet Cupcakes, made healthily with rice flour! Using rice flour results in an even softer and moister texture, and the subtle red color is simply captivating. Paired with a rich cream cheese frosting, the flavor is even more delightful. We’ve included detailed steps to make it easy for anyone to follow.
Cupcake Batter Ingredients
- 70g unsalted butter, softened
- 50g granulated sugar
- 1 large egg, at room temperature
- 50g cake rice flour
- 20g red yeast rice flour (for color)
- 1/4 tsp baking powder
- 50g almond flour
- A few drops of vanilla extract
- 90g milk, at room temperature
- A pinch of salt
Cream Cheese Frosting Ingredients
- 70g unsalted butter, softened
- 100g cream cheese, softened
- 60g powdered sugar
- 70g unsalted butter, softened
- 100g cream cheese, softened
- 60g powdered sugar
Cooking Instructions
Step 1
First, in a bowl, combine 70g of softened butter and 50g of granulated sugar. Cream them together using a hand mixer or whisk until the mixture becomes light and fluffy, resembling an ivory color. This step, known as ‘creaming,’ is crucial for achieving a tender cupcake texture.
Step 2
Prepare one large egg at room temperature. Lightly whisk it, then add it to the butter-sugar mixture in three separate additions, mixing well after each addition to prevent the batter from separating. Adding too much egg at once can cause the batter to curdle, so go slowly. Add a few drops of vanilla extract to enhance the flavor and mask any eggy smell.
Step 3
Sift together 50g of cake rice flour, 20g of red yeast rice flour, 1/4 tsp of baking powder, and 50g of almond flour into a separate bowl. Sifting the dry ingredients ensures a smooth batter without lumps. Add the sifted dry ingredients to the butter mixture and gently fold them in with a spatula, using a cutting motion. Be careful not to overmix, as this can develop gluten and make the cupcakes tough.
Step 4
Gradually add 90g of milk, in 2-3 parts, to the batter while mixing until it forms a smooth consistency. Adding milk will make the batter more moist. Also, add a pinch of salt at this stage to enhance the sweetness.
Step 5
Line a muffin tin with paper liners and fill each cup with about 70-80% of the batter. Bake in a preheated oven at 170°C (340°F) for 20-25 minutes. To check for doneness, insert a skewer into the center; if it comes out clean, the cupcakes are ready. Remove from the oven and let them cool completely on a wire rack.
Step 6
While the cupcakes are cooling, prepare the frosting. In a bowl, beat together 70g of softened butter and 100g of softened cream cheese until smooth. Sift in 60g of powdered sugar and mix until well combined. Whisk with a mixer until you achieve a fluffy cream consistency. Generously pipe or spread the prepared frosting onto the completely cooled cupcakes. Your delicious Red Velvet Cupcakes are now complete!
