You are|Are|Again} looking for inspiration recipes 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 unsatisfactory and in fact tend to be unpleasant. Even though the delicious red velvet cupcakes should have had aroma and taste that able provoke our taste buds.

Many things that more or less affect the taste quality of 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 red velvet cupcakes delicious home, because as long as you know the trick, this dish is could be treat special.

Ingredients and seasonings required for prepare

1. Take DRY INGREDIENTS:
2. Prepare 1 1/3 cups flour
3. Prepare 1 tbsp cocoa powder, unsweetened
4. Prepare 1 1/2 tsp baking powder
5. Prepare Pinch salt
6. Take WET INGREDIENTS:
7. Take 4 tbsp unsalted butter, softened
8. Prepare 2/3 cup caster sugar
9. Use 2 large eggs, at room temperature
10. Use 1/3 cup vegetable oil
11. Prepare 1/2 cup buttermilk, at room temperature
12. Take 1 tsp vanilla extract
13. Take 1 tbsp red food coloring
14. Prepare CREAM CHEESE FROSTING:
15. Prepare 170 g cream cheese, softened
16. Prepare 1/2 tsp vanilla extract
17. Take 100 g whipping cream

Beat in eggs, one at a time. 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. Line standard muffin tins with paper liners.

How to make Red Velvet Cupcakes:

1. Sift Dry ingredients together into a bowl. Put the butter in a separate bowl and beat for 1 minute. Add sugar then beat for a further 2 minutes, same speed, until the butter is a very pale yellow, almost white. Add the eggs one at a time beating for 30 seconds. Add oil, buttermilk, vanilla, and beat until incorporated and the batter is smooth.
2. Sprinkle the Dry ingredients and red coloring across the surface and mix for just 20 seconds. Scrape down the sides of the bowl, then mix again for 10 seconds. The batter should now be smooth – a few small lumps are ok. Do not keep beating – overworks batter = cupcakes not as soft!
3. Divide the batter between the 12 cupcake liners.
4. Bake for 20 minutes. Immediately remove cupcakes onto a wire rack. Cool completely before frosting with cream cheese frosting.
5. Beat the cream. Add cream cheese then beat until smooth. Add vanilla and then beat for 2 minutes until fluffy.
6. Transfer into piping bag with desired piping tip. Pipe onto cupcakes – makes enough to generously frost 12 cupcakes as pictured in post.
7. Ready
8. Done and ready to serve!

Whisk together cake flour, cocoa, and salt. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

how is this? Easy isn’t it? That’s the make red velvet cupcakes that you practice at home. Hope it’s useful and good luck!