Hi, I’m Jane. Today, I will show you a way to make moist red velvet cupcakes recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Moist Red Velvet Cupcakes Recipe
Moist Red Velvet Cupcakes is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Moist Red Velvet Cupcakes is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Moist Red Velvet Cupcakes:
- Take 1 and 1/3 (145 grams) cake flour
- Make ready 2 table spoons natural unsweetened cocoa powder
- Take 1/2 teaspoon baking soda
- Get 1/4 teaspoon salt
- Get 1/4 cup(60 grams) unsalted butter (room temperature)
- Get 1 cup (200 grams) granulated sugar
- Make ready 1 large egg (room temperature)
- Prepare 1/4 cup (60 ml) vegetable oil
- Prepare 1 tablespoon liquid red food coloring
- Prepare 1 teaspoon pure vanilla extract
- Make ready 1/2 teaspoon distilled white vinegar
- Make ready 2/3 cup(160 ml) buttermilk room temperature
- Prepare Butter Cream Frosting
- Prepare 1 cup butter (room temperature)
- Make ready 1 teaspoon vanilla extract
- Make ready 5-6 cups confectioner’s sugar
- Prepare 1/4 cup milk as needed.
Steps to make Moist Red Velvet Cupcakes:
- Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside
- In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside
- In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl.
- Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter.
- Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan.
- Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack.
- Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy
- Add 1 cup at a time of the confectioner’s sugar until you get your desired consistency and then add the vanilla extract
- Add milk (1 teaspoon at a time) till the mixture is nice and smooth.
So that’s going to wrap this up for this exceptional dish moist red velvet cupcakes recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
