Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, moist red velvet cupcakes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Moist Red Velvet Cupcakes is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Moist Red Velvet Cupcakes is something which I’ve loved my entire life. They’re fine and they look wonderful.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended.
To begin with this recipe, we have to first prepare a few components. You can have moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Moist Red Velvet Cupcakes:
- Prepare and 1/3 (145 grams) cake flour
- Make ready table spoons natural unsweetened cocoa powder
- Take baking soda
- Get salt
- Get cup(60 grams) unsalted butter (room temperature)
- Get granulated sugar
- Take large egg (room temperature)
- Make ready vegetable oil
- Prepare liquid red food coloring
- Get pure vanilla extract
- Take distilled white vinegar
- Prepare cup(160 ml) buttermilk room temperature
- Make ready Butter Cream Frosting
- Make ready butter (room temperature)
- Take vanilla extract
- Prepare confectioner's sugar
- Make ready milk as needed.
The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting. You will agree that these are the best! Hi, it's Jenn, from Eat Cake For Dinner.
Instructions 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.
You will agree that these are the best! Hi, it's Jenn, from Eat Cake For Dinner. What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor aside because all I could concentrate on was "make this cupcake moist, sally." And we all know oil brings so much moisture to cupcakes!
So that’s going to wrap this up with this exceptional food moist red velvet cupcakes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
