Hi, I am Laura. Today, I will show you a way to prepare red velvet cupcakes recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Red Velvet Cupcakes Recipe
Red Velvet Cupcakes is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Red Velvet Cupcakes is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few ingredients. You can have red velvet cupcakes using 12 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Red Velvet Cupcakes:
- Make ready 1 1/4 cup sifted cake flour
- Take 1/4 tsp baking powder
- Get 1/4 tsp salt
- Take 1 tbsp regular or Dutch-processed cocoa powder
- Get 1/4 cup unsalted butter at room temperature
- Make ready 3/4 cup granulated white sugar
- Prepare 1 large egg
- Take 1/2 tsp pure vanilla extract
- Take 1/2 cup buttermilk (or add 1/2 tbsp of white/cider vinegar or lemon juice to 1/2 a cup of milk and let stand 5-10 minutes)
- Make ready 1 tbsp liquid red food coloring
- Take 1/2 tsp white distilled vinegar
- Make ready 1/2 tsp baking soda
Instructions to make Red Velvet Cupcakes:
- Preheat oven to 350° F (175° C) and line muffin tins with paper cupcake liners
- In a large bowl sift together flour, baking powder, salt and cocoa powder
- With an electric or with a hand mixer, beat the butter till soft (about1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternatively add the flour mixture and buttermilk to the butter mixture, in three additions, bening and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting, if desired.
- Makes 12 cupcakes.
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