Ingredients
-
3 1/2
-
3/4
-
2 1/2
-
3
-
6
-
3
-
1 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
-
-
2
-
1/2
Directions
Red Velvet Cupcakes, Very yummy, These turned out perfectly! I did 24 at a time (as I have 2 muffin tins) and switched top & bottom halfway through the cooking time to ensure even baking According my calculations, 6 Tbsp of red food coloring is 3 1oz containers, which I thought was a lot I just used 1 1oz container and then put a bit of water in the empty container to swish out the remaining red and dumped that in the mixture as well Worked fine and was plenty red enough for me I did not use the frosting and will use a vanilla buttercream instead These are for my daughter’s 19th birthday at her request!
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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in a Small Bowl, Sift the Cake Flour and Set Aside. |
|
3
Done
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in a Large Bowl, on the Medium Speed of an Electric Mixer, Cream the Butter and Sugar Until Very Light and Fluffy, About 5 Minutes. |
|
4
Done
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Add the Eggs, One at a Time, Beating Well After Each Addition. |
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5
Done
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in a Small Bowl, Whisk Together the Red Food Coloring, Cocoa, and Vanilla. Add to the Batter and Beat Well. |
|
6
Done
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in a Measuring Cup, Stir the Salt Into the Buttermilk. |
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7
Done
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Add to the Batter in Three Parts Alternating With the Flour. With Each Addition, Beat Until the Ingredients Are Incorporated, but Do not Overbeat. |
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8
Done
|
in a Small Bowl, Stir Together the Cider Vinegar and Baking Soda. |
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9
Done
|
Add to the Batter and Mix Well. Using a Rubber Spatula, Scrape Down the Batter in the Bowl, Making Sure the Ingredients Are Well Blended and the Batter Is Smooth. |
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10
Done
|
Fill Cupcake Tin 2/3 Full With Batter. |
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11
Done
|
Bake in Oven Until a Knife or Toothpick Comes Out Clean. (about 20 Minutes). |
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12
Done
|
Cream Together Cheese and Butter Until Creamy and Smooth. |
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13
Done
|
Gradually Stir in Sugar. Amount Varies, Depending on How Sweet You Want It to Be. |
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14
Done
|
Stir in One Teaspoon of Vanilla. |
