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

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

Ingredients and seasonings required exist for make

1. Use 1 and 1/3 (145 grams) cake flour
2. Prepare 2 table spoons natural unsweetened cocoa powder
3. Prepare 1/2 teaspoon baking soda
4. Use 1/4 teaspoon salt
5. Take 1/4 cup(60 grams) unsalted butter (room temperature)
6. Prepare 1 cup (200 grams) granulated sugar
7. Prepare 1 large egg (room temperature)
8. Prepare 1/4 cup (60 ml) vegetable oil
9. Take 1 tablespoon liquid red food coloring
10. Prepare 1 teaspoon pure vanilla extract
11. Prepare 1/2 teaspoon distilled white vinegar
12. Prepare 2/3 cup(160 ml) buttermilk room temperature
13. Take Butter Cream Frosting
14. Prepare 1 cup butter (room temperature)
15. Prepare 1 teaspoon vanilla extract
16. Use 5-6 cups confectioner's sugar
17. Use 1/4 cup milk as needed.

Mix flour, cocoa powder, baking soda and salt in medium bowl. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Line muffin tins with paper liners.

How to make Moist Red Velvet Cupcakes:

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl.
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter.
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan.
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack.
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth.
10. Done and ready to serve!

In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, sift flour, cocoa powder, baking soda and salt. In another bowl, beat butter until creamy. Add sugar and beat on medium to high speed until light and fluffy. Beat in eggs one at a time, beating well after each addition.

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