ALL RECIPESDECEMBER 4, 2020

Red Velvet Cupcakes

These cupcakes are light, tender, super-moist with a hint of chocolate and so delicious!

Reading time: 2 MIN READ
Ingredients: 13 INGREDIENTS
Step photos: 15 PHOTOS
Video: VIDEO

These cupcakes are light, tender, super-moist with a hint of chocolate and so delicious.

INGREDIENTS / 13

Cake flour - 1 & 1/3 cup
Unsweetened cocoa powder - 2 tablespoons
Baking powder - 1/4 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Buttermilk - 3/4 cup
Liquid red food colour - 1 to 2 tablespoons
Unsalted butter - 1/4 cup
Sugar - 3/4 cup
Egg - 1
Vegetable oil - 1/4 cup
Vanilla - 1 teaspoon
White vinegar - 1/2 teaspoon

METHOD / 15

2 MIN READ

01
Preheat your oven to 350° F.
Line a cupcake tray with paper liners and set it aside.
02
Measure out the cake flour into a bowl.
03
Add the unsweetened cocoa powder, baking powder, baking soda, and salt.
04
Mix to combine and set aside.
05
Mix the red food colour with the buttermilk and set it aside.
The quantity you use depends on how deep the colour is. You can also use gel food colouring. Mix it in, in little quantities until the desired result.
06
Put the butter into a mixing bowl and mix until creamy.
07
Add the sugar and mix until combined. The mixture would be grainy because of the butter to sugar ratio. That's fine!
08
Add the egg and mix to combine.
09
Add the vegetable oil and mix to combine.
10
Add half of the flour mixture and mix until it's combined.
11
Add the buttermilk and mix it in.
12
Add the rest of the flour and mix just until it's combined. Do not over mix.
13
Add the vinegar and stir it in.
14
Distribute batter into the lined cupcake tray filling about 1/2 way full. This recipe makes 14 to 16 cupcakes.
Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted comes out clean.
15
Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

WATCH THE RECIPE VIDEO

NOTES

Note

If you cannot get buttermilk, make sour milk.

Put 1 tablespoon of lemon juice or vinegar in a measuring cup. Fill it up with milk till you get to the 1 cup mark. Mix to combine and set aside until it thickens. About 10 minutes. Use as needed. You only need 3/4 cups for this recipe.