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Alright, don’t linger, let’s practice this red velvet cupcakes menu with 12 materials which are undoubtedly easy to acquire, and we have to process them at the very least through 8 methods. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements Red Velvet Cupcakes:
- Give 1 1/4 cup of sifted cake flour
- Make ready 1/4 tsp baking powder
- Prepare 1/4 tsp of salt
- Prepare 1 tbsp of regular or Dutch-processed cocoa powder
- Require 1/4 cup of unsalted butter at room temperature
- Prepare 3/4 cup for granulated white sugar
- You need 1 large - egg
- Take 1/2 tsp - pure vanilla extract
- Make ready 1/2 cup for buttermilk (or add 1/2 tbsp of white/cider vinegar or lemon juice to 1/2 a cup of milk and let stand 5-10 minutes)
- Prepare 1 tbsp for liquid red food coloring
- Prepare 1/2 tsp of white distilled vinegar
- Provide 1/2 tsp of baking soda
Red Velvet Cupcakes making process:
- Preheat oven to 350° F (175° C) and line muffin tins with paper cupcake liners
- In a large bowl sift together flour, baking powder, salt and cocoa powder
- With an electric or with a hand mixer, beat the butter till soft (about1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add vanilla extract and beat until combined.
- In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternatively add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
- Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18-23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting, if desired.
- Makes 12 cupcakes.
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