Red Velvet Cupcakes
Tangy and moist Red Velvet Cupcakes with sweet delicious Cream Cheese Frosting
PREP TIME; 10 minutes
COOK TIME; 22minutes mins
TOTAL TIME; 32minutes
COURSE; Dessert
CUISINE; American
SERVINGS; 24 cupcakes
INGREDIENTS
2 1/2 cups All-purpose Flour
1 tablespoon Cocoa Powder
2 cups Sugar
1 teaspoon Baking Soda
1 teaspoon Salt
1 1/2 cups Vegetable Oil
2 Eggs
1 tbsp White Wine Vinegar
1 cup Buttermilk
1 teaspoon Vanilla Extract
1 teaspoon Gel Red Food Colouring
1 batch of Cream Cheese Frosting
INSTRUCTIONS
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
- Whisk together the eggs, buttermilk, oil, and vanilla extract until well combined.
- 2 eggs, 1 1/2 cups vegetable oil, 1 cup buttermilk, and 1 teaspoon vanilla extract.
- Mix in the sugar, flour, cocoa powder, and salt for about a minute.
- 2 1/2 cups All-purpose Flour,2 cups Sugar,1 tbsp Cocoa Powder,1 tsp Salt.
- Mix in the red food coloring until the batter is the desired shade of red.
- 1 teaspoon of Gel Red Food Colouring.
- Pour the white wine vinegar over the baking soda in a small bowl, instantly mix together, and then pour into the batter.
- Mix the batter thoroughly.
- 1 tablespoon of White Wine Vinegar,1 teaspoon of Baking Soda.
- Bake for 20-22 minutes, or until a skewer comes out clean, in cupcake liners.
- Allow to cool entirely before sprinkling with Cream Cheese Frosting.
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