Hello, I’m Kate. Today, we’re going to make moist red velvet cupcakes recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Moist Red Velvet Cupcakes Recipe
Moist Red Velvet Cupcakes is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Moist Red Velvet Cupcakes is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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:
- Get 1 and 1/3 (145 grams) cake flour
- Prepare 2 table spoons natural unsweetened cocoa powder
- Take 1/2 teaspoon baking soda
- Take 1/4 teaspoon salt
- Take 1/4 cup(60 grams) unsalted butter (room temperature)
- Take 1 cup (200 grams) granulated sugar
- Make ready 1 large egg (room temperature)
- Take 1/4 cup (60 ml) vegetable oil
- Take 1 tablespoon liquid red food coloring
- Prepare 1 teaspoon pure vanilla extract
- Make ready 1/2 teaspoon distilled white vinegar
- Prepare 2/3 cup(160 ml) buttermilk room temperature
- Make ready Butter Cream Frosting
- Take 1 cup butter (room temperature)
- Make ready 1 teaspoon vanilla extract
- Get 5-6 cups confectioner’s sugar
- Prepare 1/4 cup milk as needed.
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.
So that is going to wrap it up for this special dish moist red velvet cupcakes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
