Recipe of Favorite Red Velvet Cupcakes

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, red velvet cupcakes. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Velvet Cupcakes is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Red Velvet Cupcakes is something that I’ve loved my entire life. They’re fine and they look fantastic.

Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Love red velvet cake but don't want to eat the big portions? Mix in the eggs, buttermilk, red food coloring and vanilla.

To begin with this recipe, we must prepare a few ingredients. You can cook red velvet cupcakes using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Red Velvet Cupcakes:

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

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. Buttermilk is a must when it comes to red velvet. Slightly tangy, lots of moisture, and ultra creamy. You really cannot make these red beauties without it.

Steps to make Red Velvet Cupcakes:

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.

Slightly tangy, lots of moisture, and ultra creamy. You really cannot make these red beauties without it. Besides what buttermilk does to the taste and texture of these red velvet cupcakes, it also helps to activate the baking soda. 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.

So that’s going to wrap it up for this special food red velvet cupcakes recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!