Steps to Make Award-winning Red Velvet Cupcake ll

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We hope you got insight from reading it, now let’s go back to red velvet cupcake ll recipe. To make red velvet cupcake ll you need 17 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Red Velvet Cupcake ll:

  1. Take 6 cups of flour.
  2. Provide 8 of eggs.
  3. Provide 1/2 cup of cocoa powder.
  4. Take 2 cups of oil.
  5. Take 2 cups of sugar.
  6. Provide 2 tsp of baking powder.
  7. Use 2 tsp of milk flavor.
  8. Provide 2 tsp of vanilla flavor.
  9. Provide 3 cups of buttermilk.
  10. You need 1/2 tsp of baking soda.
  11. Get 1 tsp of salt.
  12. Take 2 tsp of red food colouring (powder).
  13. Use 2 tbsp of white vinegar.
  14. You need of Buttermilk.
  15. Get 1 cup of powdered milk.
  16. Get 2 1/2 cups of warm water.
  17. Prepare 3 tbsp of white vinegar.
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Steps to make Red Velvet Cupcake ll:

  1. You don't have a buttermilk? No vex, you can do it your own… In a bowl, pour powdered milk, add warm water and whisk, make sure there's no lumps. Allow to cool and add white vinegar. Whisk and set aside..
  2. This is the buttermilk we are going to use in this cake..
  3. In a bowl, add flour, baking powder, salt and baking soda..
  4. Add milk flavor, vanilla flavor and cocoa powder..
  5. Stir and set aside. Break the eggs in a bowl..
  6. In another bowl, add oil and sugar. Mix well until the sugar dissolves..
  7. Add buttermilk and whisk. Add eggs gradually, mix well..
  8. Add white vinegar and whisk. Gradually add flour mixture, mix well after each addition and make sure there's no lumps..
  9. Finally add red colour and mix well..
  10. Scoop the batter into the cupcake liners, bake at preheated oven. When the skewer inserted comes out clean, it's done..
  11. Enjoy the moist cupcake…..
  12. .
  13. .

Almost all Red Velvet Cupcake recipes call for red food coloring. But some recipes use beet juice for a more "natural approach. The reaction of acidic vinegar and buttermilk tends to darken the red color in cocoa and keeps the cake moist, light, and fluffy. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine. I did alter it because i did not have buttermilk.

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