Recipe of Homemade Moist Red Velvet Cupcakes

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Before you jump to Moist Red Velvet Cupcakes recipe, you may want to read this short interesting healthy tips about The Meals You Select To Consume Will Certainly Effect Your Health.

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We hope you got insight from reading it, now let’s go back to moist red velvet cupcakes recipe. You can have moist red velvet cupcakes using 17 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Moist Red Velvet Cupcakes:

  1. Prepare 1 of and 1/3 (145 grams) cake flour.
  2. Get 2 of table spoons natural unsweetened cocoa powder.
  3. You need 1/2 teaspoon of baking soda.
  4. Use 1/4 teaspoon of salt.
  5. Provide 1/4 of cup(60 grams) unsalted butter (room temperature).
  6. Use 1 cup (200 grams) of granulated sugar.
  7. Provide 1 of large egg (room temperature).
  8. Prepare 1/4 cup (60 ml) of vegetable oil.
  9. Use 1 tablespoon of liquid red food coloring.
  10. Get 1 teaspoon of pure vanilla extract.
  11. Take 1/2 teaspoon of distilled white vinegar.
  12. Take 2/3 of cup(160 ml) buttermilk room temperature.
  13. Take of Butter Cream Frosting.
  14. Provide 1 cup of butter (room temperature).
  15. Use 1 teaspoon of vanilla extract.
  16. Prepare 5-6 cups of confectioner's sugar.
  17. You need 1/4 cup of milk as needed..

Steps to make Moist Red Velvet Cupcakes:

  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 confectioner's 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..
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Thus, this red sponge is full of simple flavors, light & fluffy. I adore me a good red velvet cupcake, but until recently I hadn't been able to find a recipe that was super moist. And, I had an ever harder time finding a cream cheese frosting that was the perfect sweetness but still has the cream cheesey-ness shining through and was PIPE-ABLE! This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! The perfect red velvet cupcake didn't just land in my hands as easy as I thought it would.

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