Red Velvety Cup Cakes Recipe
Red Velvet cup cakes, are beautiful petite desserts that can light up any dinner with its stunning visual appeal. Smooth and velvety, these cup cakes are a nice way to start a dessert course.
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Baking cocoa | 1/2 Cup (16 tbs), powdered | |
| Baking powder | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Butter stick | 2 | |
| Large eggs - 5 | ||
| Buttermilk | 1 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Red food coloring | 1 Teaspoon | |
| Red Velvet Cupcake Recipe Directions | ||
Directions
MAKING
1. In a bowl, add flour, cocoa, baking powder, baking soda and salt.
2. In another bowl, cream together butter and sugar until light and fluffy, add eggs one at a time, making sure to beat well after each egg.
3. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
FINALISING
4. Fill lined cupcake pans 1/2 full of red velvet batter.
5. In a preheated oven, bake at 180 degrees centigrade for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cupcakes in pans for 5 to 10 minutes then remove from pans.
SERVING
7. Serve cooled or with frosting.
1. In a bowl, add flour, cocoa, baking powder, baking soda and salt.
2. In another bowl, cream together butter and sugar until light and fluffy, add eggs one at a time, making sure to beat well after each egg.
3. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
FINALISING
4. Fill lined cupcake pans 1/2 full of red velvet batter.
5. In a preheated oven, bake at 180 degrees centigrade for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
6. Cool cupcakes in pans for 5 to 10 minutes then remove from pans.
SERVING
7. Serve cooled or with frosting.
Chef
