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Moist Red Velvet Cupcakes
Moist Red Velvet Cupcakes

Before you jump to Moist Red Velvet Cupcakes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to moist red velvet cupcakes recipe. To make moist red velvet cupcakes you only need 17 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Moist Red Velvet Cupcakes:
  1. You need 1 and 1/3 (145 grams) cake flour
  2. Provide 2 table spoons natural unsweetened cocoa powder
  3. Use 1/2 teaspoon baking soda
  4. You need 1/4 teaspoon salt
  5. You need 1/4 cup(60 grams) unsalted butter (room temperature)
  6. Provide 1 cup (200 grams) granulated sugar
  7. Use 1 large egg (room temperature)
  8. Take 1/4 cup (60 ml) vegetable oil
  9. Use 1 tablespoon liquid red food coloring
  10. Take 1 teaspoon pure vanilla extract
  11. Use 1/2 teaspoon distilled white vinegar
  12. Prepare 2/3 cup(160 ml) buttermilk room temperature
  13. Prepare Butter Cream Frosting
  14. Take 1 cup butter (room temperature)
  15. Take 1 teaspoon vanilla extract
  16. Take 5-6 cups confectioner's sugar
  17. Take 1/4 cup 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.

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