Name: Moist Red Velvet Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: Butter - ½ cup; White sugar - 1 ½ cups; Eggs - 2; Buttermilk - 1 cup; Red food coloring - 1 fluid ounce; Vanilla extract - 1 teaspoon; Baking soda - 1 ½ teaspoons; Distilled white vinegar - 1 tablespoon; All-purpose flour - 2 cups; Unsweetened cocoa powder - ⅓ cup; Salt - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moist Red Velvet Cupcakes

1. Butter - ½ cup

2. White sugar - 1 ½ cups

3. Eggs - 2

4. Buttermilk - 1 cup

5. Red food coloring - 1 fluid ounce

6. Vanilla extract - 1 teaspoon

7. Baking soda - 1 ½ teaspoons

8. Distilled white vinegar - 1 tablespoon

9. All-purpose flour - 2 cups

10. Unsweetened cocoa powder - ⅓ cup

11. Salt - 1 teaspoon

How to cook deliciously - Moist Red Velvet Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.

2. Stage

In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.

3. Stage

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting. footballgrl16