Red Velvet Cupcakes
The rich chocolatey combined with the smooth and creamy cream cheese frosting is a match made in heaven.
Equipment
- Mixing bowls
- Cupcake Pan
- Spatula or Whisk
- Ice cream scoop
Ingredients
- 2 1/2 cups all-purpose flour, sifted
- 1 1/2 granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups vegetable or canola oil
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat the oven to 350ºF and line the cupcake pan with paper liners.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat together the oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar. See NOTE #1
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until the toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and enjoy your scrumptious red velvet cupcakes
Notes
NOTE #1: You can search on Google if you're looking for a natural alternative for red food coloring.