Hi, I’m Jane. Today, I will show you a way 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 little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist Red Velvet Cupcakes Recipe
Moist Red Velvet Cupcakes is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Moist Red Velvet Cupcakes is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first 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:
- Take 1 and 1/3 (145 grams) cake flour
- Make ready 2 table spoons natural unsweetened cocoa powder
- Get 1/2 teaspoon baking soda
- Make ready 1/4 teaspoon salt
- Prepare 1/4 cup(60 grams) unsalted butter (room temperature)
- Get 1 cup (200 grams) granulated sugar
- Take 1 large egg (room temperature)
- Make ready 1/4 cup (60 ml) vegetable oil
- Prepare 1 tablespoon liquid red food coloring
- Get 1 teaspoon pure vanilla extract
- Prepare 1/2 teaspoon distilled white vinegar
- Prepare 2/3 cup(160 ml) buttermilk room temperature
- Get Butter Cream Frosting
- Take 1 cup butter (room temperature)
- Take 1 teaspoon vanilla extract
- Prepare 5-6 cups confectioner’s sugar
- Get 1/4 cup milk as needed.
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.
So that is going to wrap this up for this special dish moist red velvet cupcakes recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
