Red Velvet Cupcakes:
Adapted from Paula Deen
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled.
I like more cocoa powder in my red velvet cake than most people use. It's easy enough to change around if you need to.
These have to have cream cheese icing on them. It's just a must. I don't like sweet frosting. I just mix cream cheese, vanilla, and powdered sugar until it tastes and looks the way I want it to. Just use whatever makes you happy.
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