Red Velvet Cupcakes
Over a year ago
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Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ sugar
- 1tsp baking soda
- 1tsp salt
- 1tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 Large eggs, at room temperature
- 2tbsp red food colouring
- 1tsp white distilled vinegar
- 1tsp Vanilla Extract
Accompaniment
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Method
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1
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
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. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick to see if it is cooked. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the 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.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Chef's Tips
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip
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