Recipe: Appetizing Red Velvet Cupcakes

Red Velvet Cupcakes. Mix flour, cocoa powder, baking soda and salt in medium bowl. I did alter it because i did not have buttermilk. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can have Red Velvet Cupcakes using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red Velvet Cupcakes

1. You need 1 1/4 cup of sifted cake flour.
2. You need 1/4 tsp of baking powder.
3. You need 1/4 tsp of salt.
4. You need 1 tbsp of regular or Dutch-processed cocoa powder.
5. You need 1/4 cup of unsalted butter at room temperature.
6. You need 3/4 cup of granulated white sugar.
7. It's 1 large of egg.
8. Prepare 1/2 tsp of pure vanilla extract.
9. You need 1/2 cup of 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).
10. It's 1 tbsp of liquid red food coloring.
11. You need 1/2 tsp of white distilled vinegar.
12. You need 1/2 tsp of baking soda.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last post on Modern Honey and it has to be perfect red velvet cupcakes. How To Make Red Velvet Cupcakes. You'll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a lighter and softer cake.

Red Velvet Cupcakes instructions

1. Preheat oven to 350° F (175° C) and line muffin tins with paper cupcake liners.
2. In a large bowl sift together flour, baking powder, salt and cocoa powder.
3. 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..
4. 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..
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter..
6. 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..
7. 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..
8. Makes 12 cupcakes..

If you don't have any cake flour on hand, I've included a note in the recipe for how to make your own. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine. Using a stand mixer or an electric hand whisk, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined. Line a muffin tin with paper liners and spray with cooking spray; set aside. Combine the flour, cocoa, baking powder and baking soda in a bowl.