Red velvet cup cakes#weeklyjikonichallenge

How to Cook Recipes Red velvet cup cakes#weeklyjikonichallenge using 12 ingredients and 7 steps

Red velvet cup cakes#weeklyjikonichallenge - Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. I did alter it because i did not have buttermilk. Sieve the flour, cocoa, bicarb and a pinch of fine salt into a medium bowl and mix to combine. With hopes of a perfectly domed, fluffy, and flavorful cupcake in mind, I went back to the drawing board and made a few tweaks to make the perfect red velvet cupcake.

These red velvet cupcakes are easy to whip up for your next get-together.

Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

You can cook Red velvet cup cakes#weeklyjikonichallenge using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients make Red velvet cup cakes#weeklyjikonichallenge

1. Prepare 2 cups plain flour.
2. You need 1 tsp bicarbonate soda.
3. Prepare 1 tsp baking powder.
4. It's 1 tsp salt.
5. You need 2 tblsp cocoa powder.
6. It's 2 cups sugar.
7. It's 1 cup oil.
8. You need 2 eggs.
9. It's 1 cup buttermilk.
10. It's 2 tsp vanilla essence.
11. You need 25-30 ml red food colouring.
12. It's 1 tsp white distilled vinegar.

Red velvet cup cakes#weeklyjikonichallenge instructions

1. 1.     Preheat your oven to 163 degrees Celsius.
2. In a large bowl, sift together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar and vegetable oil, just until sugar is completely soaked with the oil..
4. With a metal spoon, mix in the eggs, buttermilk, vanilla and red food colouring until combined. ***do not over-mix this mixture as the cake will get rubbery*** add vinegar.
5. Combine the wet ingredients with the dry ingredients, first one half of the flour mix into the wet ingred, then beat on medium speed until just combined, thereafter the second and last lot of flour mix. mix until just combined...product should be an easily pourable texture, not too thick or too thin..more on the thinner consistency though. as you beat it gets thinner, and don't worry if you initially have a few sugar or flour lumps, they should disappear as you beat. DO NOT OVERBEAT ONCE AGAIN,.
6. Prepare the cup cake cases Pour the mixture into the cup cake cases.
7. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools..

Red velvet cup cakes#weeklyjikonichallenge - How To Make Red Velvet Cupcakes. You'll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than all-purpose flour, which helps create a lighter and softer cake. If you don't have any cake flour on hand, I've included a note in the recipe for how to make your own. The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting. You will agree that these are the best! Hi, it's Jenn, from Eat Cake For Dinner. Thank you and good luck