1 tablespoon white vinegar. Line 2 12 cup muffin pans with cupcake papers.
1 tablespoon red food coloring.
Recipe for red velvet cupcakes. 1 cup granulated sugar. Love red velvet cake but dont want to eat the big portions. Preheat the oven to 350 degrees f.
Bake 20 minutes or until toothpick inserted into cupcake comes out. In a medium mixing bowl sift together the flour sugar baking soda salt and cocoa powder. In a small bowl whisk the food coloring cocoa powder and vanilla together.
Preheat oven to 350 degrees f. 1 teaspoon baking soda. 6 tablespoons vegetable oil.
These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake perfect for snacking gifting and all holidays and occasions. Watch how to make this recipe. Stir the salt into the buttermilk and add to the batter in three parts alternating with the cake flour starting and ending with flour.
The best red velvet cupcakes with cream cheese frosting. Mix flour cocoa powder baking soda and salt in medium bowl. 2 tablespoons unsweetened cocoa powder.
2 teaspoons vanilla extract. Turn the mixer to high and add the egg. On medium high speed cream the butter and sugar until light and fluffy about 3 minutes.
Add to the buttersugar mixture and mix well. In a large bowl gently beat together the oil buttermilk eggs food coloring vinegar and vanilla with a handheld electric mixer. Line a standard muffincupcake pan with liners.
Red velvet cupcakes directions preheat oven to 350 degrees f. Scrape down the bowl and beat until well incorporated. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light.
1 23 cups all purpose flour.