Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, moist red velvet cupcakes. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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.
Moist Red Velvet Cupcakes is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Moist Red Velvet Cupcakes is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Moist Red Velvet Cupcakes:
- Take and 1/3 (145 grams) cake flour
- Get table spoons natural unsweetened cocoa powder
- Get baking soda
- Take salt
- Get cup(60 grams) unsalted butter (room temperature)
- Make ready granulated sugar
- Take large egg (room temperature)
- Make ready vegetable oil
- Take liquid red food coloring
- Prepare pure vanilla extract
- Get distilled white vinegar
- Make ready cup(160 ml) buttermilk room temperature
- Get Butter Cream Frosting
- Get butter (room temperature)
- Take vanilla extract
- Prepare confectioner's sugar
- Get 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.
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.
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 it up with this exceptional food moist red velvet cupcakes recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
