Well I'm gonna share the recipe of this perfect (for me) Red Velvet Cupcakes. I got it from the net http://www.misstamchiak.com/recipe-super-moist-red-velvet-cupcakes/ but I did some tweakings to make it more moist.
Red Velvet Cupcake
Ingredients: (makes 24)
2 cups all purpose flour1 teaspoon of baking powder
1 teaspoon baking soda
2 tablespoons unsweetened Dutch-process cocoa powder
1 teaspoon salt
11/2 cups sugar
1 cup vegetable oil
2 large eggs, room temperature
1/2 teaspoon red food color
1 teaspoon pure vanilla extract
1 cup buttermilk or sour cream (I used sour cream)
1 teaspoons apple cider vinegar ( I used plain white vinegar)
1/2 cup of plain hot coffee
Method:
1. Preheat oven to 170 degree celsius.
2. Whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. Combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. 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 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
8. To finish, frost the cupcake with cream cheese frosting when the cakes have cooled completely.
1. Preheat oven to 170 degree celsius.
2. Whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. Combine the sugar and vegetable oil.
4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
5. Stir in the coffee and white vinegar.
6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
7. 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 18-20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
8. To finish, frost the cupcake with cream cheese frosting when the cakes have cooled completely.
Buttercream frosting:
1.
Cream together
2tbsps. butter and 2 cups confectioner’s sugar.
2. Add
2tbsps. milk and mix well until fluffy
Enjoy!
No comments:
Post a Comment