Recipe: At Home Moist Red Velvet Cupcakes

Recipe: At Home Moist Red Velvet Cupcakes Delicious, fresh and tasty.

Moist Red Velvet Cupcakes. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar.

These are moist and flavorful, with a hint of cocoa and a slight buttermilk tang.

Beat in eggs, one at a time.

Mix in sour cream, milk, food color and vanilla.

You can cook Moist Red Velvet Cupcakes using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Moist Red Velvet Cupcakes

1. You need 1 of and 1/3 (145 grams) cake flour.

2. You need 2 of table spoons natural unsweetened cocoa powder.

3. It’s 1/2 teaspoon of baking soda.

4. You need 1/4 teaspoon of salt.

5. You need 1/4 of cup(60 grams) unsalted butter (room temperature).

6. Prepare 1 cup (200 grams) of granulated sugar.

7. You need 1 of large egg (room temperature).

8. Prepare 1/4 cup (60 ml) of vegetable oil.

9. Prepare 1 tablespoon of liquid red food coloring.

10. It’s 1 teaspoon of pure vanilla extract.

11. You need 1/2 teaspoon of distilled white vinegar.

12. You need 2/3 of cup(160 ml) buttermilk room temperature.

13. It’s of Butter Cream Frosting.

14. It’s 1 cup of butter (room temperature).

15. You need 1 teaspoon of vanilla extract.

16. Prepare 5-6 cups of confectioner's sugar.

17. It’s 1/4 cup of milk as needed..

These Moist red velvet cupcakes can be combined with any frosting as well as served without any frosting.

These are truly the best red velvet cupcakes you will come across.

Moist red velvet cupcakes Moist red velvet cupcakes How To Make Red Velvet Cupcakes.

Firstly, are you in search of a good moist red velvet cupcake recipe ??

Moist Red Velvet Cupcakes instructions

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 confectioners 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..

With hopes of a perfectly domed, fluffy, and flavorful cupcake in mind, I went back to the drawing board and made a few tweaks to make the perfect red velvet cupcake.

Similar to my cake recipe, but different, each is designed for a specific purpose (this is the same reason I have separate recipes for carrot cake and carrot cake cupcakes !).

These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting.

The results: Perfectly soft yet sturdy, super moist and delicious red velvet cupcakes with the perfect "is this is a box cake?" texture and classic, southern red velvet taste.

What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor.