Moist Red Velvet Cupcakes
Moist Red Velvet Cupcakes

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, moist red velvet cupcakes. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Moist Red Velvet Cupcakes is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Moist Red Velvet Cupcakes is something which I’ve loved my whole life.

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

The ingredients needed to make Moist Red Velvet Cupcakes:
  1. Prepare and 1/3 (145 grams) cake flour
  2. Get table spoons natural unsweetened cocoa powder
  3. Make ready baking soda
  4. Prepare salt
  5. Get cup(60 grams) unsalted butter (room temperature)
  6. Prepare granulated sugar
  7. Make ready large egg (room temperature)
  8. Take vegetable oil
  9. Make ready liquid red food coloring
  10. Get pure vanilla extract
  11. Take distilled white vinegar
  12. Make ready cup(160 ml) buttermilk room temperature
  13. Get Butter Cream Frosting
  14. Prepare butter (room temperature)
  15. Take vanilla extract
  16. Get 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. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!