You are|Are|Again} looking for inspiration recipes peppermint red velvet cupcakes that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious peppermint red velvet cupcakes should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of peppermint red velvet cupcakes, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare peppermint red velvet cupcakes good home, because as long as you know the trick, this dish is can be dish special.

Ingredients and seasonings used in make

1. Prepare 1 cup flour
2. Take 2 tablespoons cocoa powder
3. Prepare 1/2 teaspoon baking soda
4. Take 1/4 teaspoon salt
5. Use 1/2 cup vegetable oil
6. Prepare 1/2 cup cold milk
7. Prepare 1 large egg
8. Take 3/4 cup sugar
9. Prepare 1 tablespoon white vinegar
10. Take 1 tablespoon red food coloring
11. Take 1 teaspoon vanilla extract
12. Prepare 1 teaspoon peppermint extract
13. Use Frosting
14. Prepare 12 tablespoons butter
15. Prepare 2 1/2 cups icing sugar
16. Use 1/2 teaspoon vanilla extract
17. Prepare 1/2 teaspoon peppermint extract
18. Prepare 2 tablespoons milk
19. Prepare Red sprinkles for topping

Beat on low for one minute. Line a cupcake pan with baking cups. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside. Beat in sour cream, food coloring, vanilla and vinegar.

How to make Peppermint red velvet cupcakes:

1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour cocoa powder, baking soda and salt in a medium bowl. In a large bowl combine the vegetable oil, milk and the egg. Whisk in the sugar, vinegar, food coloring and both extracts. Whisk the dry ingredients into the wet.
2. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.
3. Meanwhile beat the butter and icing sugar with a mixer on low speed. Beat in both extracts until creamy. Add the milk and mix until fluffy.
4. Spread or pipe the frosting on the cupcakes. Sprinkle with red sprinkles.
5. Done and ready to serve!

In a bowl of an electric mixer set on medium speed, lightly beat the eggs. Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Swirl batter gently with a knife. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

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