Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, moist red velvet cupcakes. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Moist Red Velvet Cupcakes is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Moist Red Velvet Cupcakes is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Moist Red Velvet Cupcakes:
- Make ready and 1/3 (145 grams) cake flour
- Get table spoons natural unsweetened cocoa powder
- Make ready baking soda
- Take salt
- Get cup(60 grams) unsalted butter (room temperature)
- Get granulated sugar
- Make ready large egg (room temperature)
- Prepare vegetable oil
- Take liquid red food coloring
- Get pure vanilla extract
- Get distilled white vinegar
- Make ready cup(160 ml) buttermilk room temperature
- Get Butter Cream Frosting
- Prepare butter (room temperature)
- Get vanilla extract
- Make ready confectioner's sugar
- Get 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 with this special food moist red velvet cupcakes recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
