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Credits
Dearest Vanessa came by for a baking session for her ♥ and we chose this! It was so moist and fluffy, possibly the best red velvet cupcake I've ever eaten! Thank you Van for the lovely session and of course our heart to heart talks.
Serves 12
ingredients:4 Tbsp. unsalted butter, room temperature
3/4 cup sugar
1 egg
2 1/2 Tbsp. unsweetined cocoa powder
3 Tbsp. red food coloring
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar
Cream cheese frosting
3/4 cup sugar
1 egg
2 1/2 Tbsp. unsweetined cocoa powder
3 Tbsp. red food coloring
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. distilled white vinegar
Cream cheese frosting
Directions:
1. preheat oven to 325*
2. beat butter and sugar in a standing mixer until creamy.
3. slowly add the egg and beat until incorporated.
4. in a separate bowl, mix the cocoa, red food coloring, and vanilla to make a paste.
5. add the cocoa mixture to the butter mixture and mix thoroughly.
6. add half the buttermilk and then half the flour. repeat the buttermilk and then the flour.
7. turn the mixer up to high speed and mix until smooth. turn it down to low and add the vinegar and the baking soda. mix well.
8. using a 1/4 cup ice cream scooper, fill the cupcake liners about 2/3 the way up.
9. bake in a pre-heated oven for 20-25 minutes or until a toothpick inserted into one of the cupcakes came out clean.
10. cool completely before frosting.
Credit:The Urban Baker
Labels: Cupcakes/Muffins
Monday, June 10, 2013 | 12:20 PM