Red velvet cupcakes

Red velvet cupcakes are a delightful and visually stunning dessert and snacks that have a rich, velvety texture with a hint of chocolaty flavor. The deep red hue of the cupcakes is achieved through the use of either natural ingredients like beetroot or food coloring and cocoa powder.

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Prep Time: 15

Cook Time: 20

Resting time: 5

Total Time: 40

Servings: cupcakes

Calories: 215.44kcal

Ingredients

2½ cups All-purpose flour
1 tbsp Baking cocoa powder
2 Eggs large
¾ cup Vegetable oil
1 cup Buttermilk
1 cup Caster sugar
1 tsp Vanilla extract
1 tsp Baking soda
1 tsp Baking powder
½ tsp Salt
1 tsp White vinegar
2 tbsp Red food color

Instructions

Step 1: Preparation

Preheat the oven to 350°F (175°C) and line muffin cups with paper liners.

Step 2: Mixing

In a large mixing bowl, beat eggs, vanilla, oil and buttermilk and vinegar. Give the mixture a good stir with a whisk to combine.
In another bowl, mix flour, baking powder, baking soda, cocoa powder, salt, sugar and food color (if in powder form) and sift to mix.
Slowly add the flour mixture in three stages to the egg and oil mixture.
Gently stir with a whisk. Be careful not to over mix.

Step 3: Bake

Scoop the batter and fill the lined cups with the batter up to two-thirds full.
Bake in the middle of the oven for about 20 minutes or until the cakes are risen properly and the they spring back when touched.

Step 4: Cool and Serve

Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack.
Serve cold or warm with your favorite beverage or as dessert.

Video

Notes

Tips and Tricks for perfect red velvet cupcakes

Ensure the oven is fully preheated before placing the cupcakes inside. This helps them rise properly.
Bake in the center rack of the oven to ensures even heat distribution.
Once the dry ingredients are added to the wet ingredients, mix just until combined to avoid over mixing which can lead to dense cupcakes.

Nutrition

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