RED VELVET CUPCAKES

RED VELVET CUPCAKES

Before starting, prepare the Buttermilk

 

INGREDIENTS – BUTTERMILK:

  • 1 cup milk
  • 1 tbsp white vinegar

 

PREPARATION METHOD:

Add the vinegar to the milk stir it and let it rest for 10 minutes.

 

INGREDIENTS – BATTER:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 2 tablespoons red food coloring

 

INGREDIENTS – FROSTING:

  • 300g cream cheese
  • 120g butter (room temperature)
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioner’s sugar

 

PREPARATION METHOD – BATTER:

  • Preheat the oven to 180°C. Line 22 to 24 muffin tins with paper candy cups.
  • In a medium bowl, sift together the dry ingredients. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the sifted dry ingredients to the wet, and mix until smooth and thoroughly combined.
  • Divide the batter evenly among the cupcake tins. Each cupcake should be about 3/4 filled. Bake in oven for about 20 to 22 minutes, turning the pan once, half way through. Cool completely before frosting.

 

PREPARATION METHOD- FROSTING:

  • In a large bowl, beat cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy (leave the frosting in the fridge while the cupcakes bake). Cover the cupcakes.

 

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