How To Make Red Velvet Cupcakes
History: A red velvet cupcake is a cake with a dark red, bright red color. It is usually prepared with either vanilla or chocolate flavor, topped with a creamy white icing. The reddish-brown color originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk, however red food coloring and/or beets are often added especially if the cake does not contain chocolate.
Why it’s awesome: It’s delicious. ‘Nuff said.
Ingredients & Portions: (I heart AllRecipes.com)
- 1/2 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
Servings: How many servings will it yield?
Cook time & Directions:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Watch this recipe from FoodWishes.com