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I am glad to introduce to all of my blog readers about my
favourite cake. These red velvet cupcakes are easy to whip up for your
next get-together. Top them off with a cream cheese frosting that's
just as tasty as the red velvet cupcake itself.
INGREDIENTS
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 1/2 cups cake flour ( not self-rising), sifted
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 teaspoon red gel-paste food colour
- 1 teaspoon pure vanilla extract
- 1 cup buttermilk
- 1 1/2 teaspoons baking soda
- 2 teaspoons distilled white vinegar
- cream cheese frosting
DIRECTIONS
~ preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt.
~ With an electric mixer on medium - high speed, whisk together sugar
and oil until combined. Add eggs, one at a time, beating until each is
incorporated, scraping down sides of bowl as needed. Mix in food colour
and vanilla.
~ Reduce speed to low. Add flour mixture in three batches,
alternating with two additions of buttermilk, and whisking well after
each. Stir together the baking soda and vinegar in a small bowl ( it
will foam) add mixture to the batter and mix on medium speed 10 seconds.
~ Divide batter evenly among lined cups, filling each three-quarters
full. Bake, rotating tins halfway through, until a cake tester inserted
in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to tool completely before removing cupcakes. Cupcakes can be
stored overnight at room temperature, or frozen up to 2 months, in
airtight containers.
~ To finish, use a small offset spatula to spread cupcakes with frosting.
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