Simple Way to Prepare Perfect Red Velvet Cupcakes
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Steps to Prepare Favorite Red Velvet Cupcakes. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red Velvet Cupcakes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Velvet Cupcakes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Red Velvet Cupcakes is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Red Velvet Cupcakes using 12 ingredients and 8 steps. Here is how you cook that.
Cupcakes are moist and tender and the red colour makes it great for Christmas and Valentines Day
Ingredients and spices that need to be Get to make Red Velvet Cupcakes:
- 1 1/4 cup sifted cake flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tbsp regular or Dutch-processed cocoa powder
- 1/4 cup unsalted butter at room temperature
- 3/4 cup granulated white sugar
- 1 large egg
- 1/2 tsp pure vanilla extract
- 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)
- 1 tbsp liquid red food coloring
- 1/2 tsp white distilled vinegar
- 1/2 tsp baking soda
Steps 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, beginning 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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