Red Velvet Cupcakes Recipe
I found this recipe online. I was surprised to know what ingredients go into red velvet cupcakes. I would not have thought of chocolate and vinegar as being in them.
If you use the liquid red food coloring, it will take more than 1/2 teaspoon of coloring. Tweak the red coloring by adding more as needed.
- 2 1/2 cups cake flour (not self- rising), sifted
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food color
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- Cream Cheese Frosting
Preheat oven to 350 degrees.
Whisk together cake flour, cocoa, and salt.
With an electric mixer on medium speed, beat sugar and oil until combined.
Add eggs, one at a time, beating until each is thoroughly mixed.
Mix in food color and vanilla.
Reduce speed to low.
Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
How good does this recipe look to you?