Moist Red Velvet Cupcakes
Moist Red Velvet Cupcakes

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, moist red velvet cupcakes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Moist Red Velvet Cupcakes is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Moist Red Velvet Cupcakes is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can cook moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Moist Red Velvet Cupcakes:
  1. Take and 1/3 (145 grams) cake flour
  2. Get table spoons natural unsweetened cocoa powder
  3. Get baking soda
  4. Make ready salt
  5. Prepare cup(60 grams) unsalted butter (room temperature)
  6. Get granulated sugar
  7. Take large egg (room temperature)
  8. Take vegetable oil
  9. Take liquid red food coloring
  10. Prepare pure vanilla extract
  11. Get distilled white vinegar
  12. Make ready cup(160 ml) buttermilk room temperature
  13. Make ready Butter Cream Frosting
  14. Prepare butter (room temperature)
  15. Make ready vanilla extract
  16. Make ready confectioner's sugar
  17. Take milk as needed.
Instructions to make Moist Red Velvet Cupcakes:
  1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside
  2. 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
  3. 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.
  4. 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.
  5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan.
  6. 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.
  7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy
  8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract
  9. 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. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!