Red Velvet Cupcakes is a light cake with beautiful red color, moist and fluffy topped with luscious cream. Children will love these cupcakes as it is easy to make. Hope you like this red velvet cupcakes as you did like my previous recipe Spinach Pea Curry.
Ingredients For Red Velvet Cupcakes:-
Two Cups – All-Purpose Flour
One Teaspoon – Baking Soda And, Salt,
Two Tablespoons – Unsweetened Cocoa Powder
One And A Half Cups – Sugar
Half Cup – Butter
Two – Eggs
One Cup + Two Tablespoons – Buttermilk
Half Ounce – Red Food Coloring(gel)
Two Teaspoons – White Vinegar
One Pack Soft Cream Cheese
Four Tablespoons Butter(softened)
Three Teaspoons – Vanilla Extract
Three Cups – Powdered Sugar Or As Needed
Line muffins pan with cupcake papers.
Heat oven to 350 F.
In a bowl combine the flour, baking soda, salt, and cocoa.
Take a mixing bowl with electric mixer, cream the sugar and butter until light.
Add the eggs and one teaspoon vanilla extract and beat well.
Slowly beat in about one-third of flour mixture and about half of the buttermilk until well blended.
Beat in another third of the flour mixture and the remaining buttermilk. Slowly beat the remaining flour mixture.
Now beat in the food coloring and white vinegar and continue beating until well blended.
Fill lined muffins cups about two-thirds full.
Bake the cupcakes for about twenty to twenty-two minutes, or until the cakes bounce back when lightly touched with a finger.
Cool on racks before frosting.
Make all the cupcakes like this.
For frosting, in a mixing bowl with an electric mixer, beat the softened cream cheese and four tablespoons butter together until smooth and creamy. Beat in the vanilla and powdered sugar until fluffy.
Add more powdered sugar, as needed for spreading.
Spread the frosting onto the cooled red velvet cupcakes.
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