Are looking for a red velvet cupcakes recipe that is delicious? How to prepare it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious red velvet cupcakes should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of red velvet cupcakes, start from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want to prepare red velvet cupcakes delicious as long as you know the trick and how to make this dish you can become serving special.

Ingredients and seasonings required exist in prepare

1. Prepare DRY INGREDIENTS:
2. Prepare 1 1/3 cups flour
3. Prepare 1 tbsp cocoa powder, unsweetened
4. Prepare 1 1/2 tsp baking powder
5. Prepare Pinch salt
6. Prepare WET INGREDIENTS:
7. Take 4 tbsp unsalted butter, softened
8. Take 2/3 cup caster sugar
9. Prepare 2 large eggs, at room temperature
10. Use 1/3 cup vegetable oil
11. Take 1/2 cup buttermilk, at room temperature
12. Prepare 1 tsp vanilla extract
13. Take 1 tbsp red food coloring
14. Use CREAM CHEESE FROSTING:
15. Prepare 170 g cream cheese, softened
16. Take 1/2 tsp vanilla extract
17. Prepare 100 g whipping cream

Beat in eggs, one at a time. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Line standard muffin tins with paper liners.

Instructions to make Red Velvet Cupcakes:

1. Sift Dry ingredients together into a bowl. Put the butter in a separate bowl and beat for 1 minute. Add sugar then beat for a further 2 minutes, same speed, until the butter is a very pale yellow, almost white. Add the eggs one at a time beating for 30 seconds. Add oil, buttermilk, vanilla, and beat until incorporated and the batter is smooth.
2. Sprinkle the Dry ingredients and red coloring across the surface and mix for just 20 seconds. Scrape down the sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – a few small lumps are ok. Do not keep beating – overworks batter = cupcakes not as soft!
3. Divide the batter between the 12 cupcake liners.
4. Bake for 20 minutes. Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
5. Beat the cream. Add cream cheese then beat until smooth. Add vanilla and then beat for 2 minutes until fluffy.
6. Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
7. Ready
8. Done and ready to serve!

Whisk together cake flour, cocoa, and salt. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

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