Red Velvet Cupcakes

2019-03-17
  • Servings : 12
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m

Ingredients

  • 125 grams sifted cake flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 grams cocoa powder
  • 57 grams unsalted butter, at room temperature
  • 150 grams granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 120 ml buttermilk
  • 1 tablespoon liquid red food coloring
  • 1/2 teaspoon white distilled vinegar
  • 1/2 teaspoon baking soda

Method

Step 1

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

Step 2

In a large bowl whisk or sift together the flour, baking powder, salt, and cocoa powder.

Step 3

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes)

Step 4

Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

Step 5

In a measuring cup whisk the buttermilk with the red food coloring.

Step 6

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

Step 7

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Step 8

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.

Step 9

Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Step 10

Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan.

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