Red Velvet Cupcakes
Soft, moist, fluffy, and absolutely delicious these Red Velvet Cupcakes are just the perfect treat for Valentine's Day. So easy to bake that anyone can make it and surprise their loved ones.
Equipment
- Stand mixer/hand mixer with paddle attachment
- Measuring cups and spoons
- Spatula
- Cookie scoop
- Mixing bowls
- Sifter
Ingredients
- 1 cup All-purpose flour
- ½ teaspoon Salt
- 1 tablespoon Oil
- ¾ cup Granulated sugar
- 1 large Egg
- ½ cup buttermilk
- ½ teaspoon Baking soda
- ½ teaspoon Vinegar
- 2 teaspoon Red gel food color
- 1 teaspoon Regular cocoa powder
- ¼ cup butter
- ½ teaspoon vanilla extract.
Instructions
- Preheat the oven to 350F.
- Line the cupcake tray with cupcake liners.
- Sift the 1 cup all-purpose flour, 1 teaspoon cocoa powder, and ½ teaspoon salt. Set it aside for later.
- In a bowl for a stand mixer with the paddle attachment beat together ¼ cup unsalted butter, 1 tablespoon oil, ½ teaspoon vanilla extract, and ¾ cup of granulated sugar for about 5 minutes till it becomes light and fluffy.
- Now add 2 teaspoons of good quality non-flavored red gel food coloring and mix it together.
- Add 1 large egg and beat it. Scrape the sides and mix again.
- Now add the sifted flour and ½ cup of buttermilk in 3 parts to the batter and mix it all together till everything comes together. Do not over mix the batter.
- In a small bowl add ½ teaspoon baking powder and pour ½ teaspoon vinegar over it. Mix it together and pour it immediately over the batter.
- Mix or fold in the baking soda and vinegar mixture into the batter lightly. The batter will become beautifully light and airy.
- Scoop the batter into the cupcake liners using a cookie scoop or tablespoon. Only fill it thill half level in the cupcake liners.
- Bake the cupcakes for 12 to 15 minutes or until the toothpick comes out clean.
- Let the cupcakes cool down then move them to the wire rack to cool it further.
- Dust it with powdered sugar and have it just like that fresh if you don't like too sweet cakes. Or frost them with cream cheese frosting and relish these decadent red velvet cupcakes with your loved ones.
Notes
- Do not over mix the batter.
- Just in case you do not have the regular cocoa powder you can use the dutch cocoa powder this will not impact the taste or baking but give your cupcakes a darker red color.
- You can make buttermilk at home by mixing 2 teaspoons vinegar into 2 cups of room temperature whole milk and let it stand for 10 to 15 minutes or until the milk has thickened slightly.
- Use gel food coloring which is non-flavored.
- Do not overfill the batter in the cupcake liners.
Tried this recipe?Let us know how it was!