This red velvet cupcake recipe is not very complicated and it will render you very soft, very velvety and very red cupcakes — no pun intended!
We will start by making a substitute for buttermilk — for those of us who can’t find buttermilk where we live and then continue with the rest of the recipe. The buttermilk will ensure that our cupcakes are very soft. As soft as velvet.
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Here is what you need for this delicious recipe:
1 cup buttermilk or buttermilk substitute*
2 TBS red food coloring
1 tsp. vanilla extract
1 tsp. white vinegar
2 ¼ cups all-purpose white flour
2 TBS dark unsweetened cocoa powder
1 ½ tsp. baking soda
A pinch of salt
12 TBS softened, unsalted butter
1 ½ cups of sugar
Preheat oven to 350 degrees F (175 C) and prepare 2 muffin tins with cupcake liners.
*To make the buttermilk substitute simply place 1 TBS of white vinegar or lemon juice in a 1 cup measuring cup. Top it with whole milk until you get to the 1 cup measure. Allow the milk to sit, untouched, for 5 to 10 minutes.
Place the buttermilk, food coloring, vanilla and vinegar in a bowl and mix well. Set aside.
In another bowl, mix together the flour, cocoa, baking soda and salt. Set aside.
Cream the butter and the sugar in a large bowl. Add the eggs one at a time and beat after each addition.
Alternate the flour and liquid, starting with and ending with the flour. Make sure to only beat until everything is mixed in well. Do not over beat your batter.
Fill each cupcake liner 2/3rds of the way and place the pan in the oven. Bake the cupcakes between 18 and 20 minutes. Check them at 18 minutes by placing a cake tester or toothpick in the middle. If it comes out clean your cupcakes are done. Remove them from the oven and cool down completely before frosting.
Frost with cream cheese frosting and decorate with your decoration of choice.
1 cupcake – CALORIES 156.01; FAT 6.60 grs (sat 3.99; mono 1.76; poly 0.34); PROTEIN 2.11 grs ; FIBER 0.46 grs; CARBS 22.35 grs; CHOLESTEROL 30.97 mg; IRON 0.69 mg; SODIUM 96.46 mg; CALCIUM 18.13 mg
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