Red Velvet Cupcake
- By: Zurana Masud
- | 0 Comment
- | On: January 18 2016
Description
Red Velvet Cupcake
Red Velvet Cupcake
Author: Zurana Masud
Recipe type: Cake, Dessert
Cuisine: World
Serves: 12 people
Prep Time : 15 minutes.
Cook Time : 20 minutes
Ingredients
- For 12 cupcake
- All purpose flour - 1 1/4 cup
- sugar - 1 cup
- Egg - 4 large room temperature
- Baking powder - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Cocoa powder - 1 tablespoon
- Butter - 100 gm soft unsalted
- Vanilla Essence - 1 teaspoon
- Milk - 1/2 cup
- Red food color(liquid) - 1 tablespoon
- White vinegar - 1/2 teaspoon
- Baking Soda - 1/4 TEASPOON
- For frosting
- Butter - 200 gm soft
- Icing Sugar - 3 1/2 cup
- Vanilla Essence - 1 teaspoon
- Cold milk - 2-3 tablespoon
Instructions
Batter Preparation:
- Preheat oven to 160 degrees C and line 12 muffin tins with paper cupcake liners.
- In a large bowl sift together the flour, baking powder, salt, and cocoa powder.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft about 1-2 minutes.
- Add the sugar and beat until light and fluffy (about 2-3 minutes).
- Add the egg and beat until incorporated. Scrape down the sides of the bowl.
- Add the vanilla extract and beat until combined.
- In a small bowl whisk the milk with the red food coloring.
- Add the flour mixture and milk to the butter mixture, in three additions, beginning and ending with the flour.
- In a small cup combine the vinegar and baking soda.
- Add into the mixture and then quickly fold into the cake batter.
Baking:
- Divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes and them remove from pan.
- Let cool completely before frosting.
- Either spread the frosting with a knife or offset spatula, or use a large open star decorating tip to pipe the frosting.
Buttercream Frosting:
- In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy.
- Beat in the vanilla extract.
- With the mixer on low speed, gradually beat in the sugar.
- Add about 2 tablespoons of the milk and beat to combine.
- Then, on high speed, beat frosting until it is light and fluffy (about 3-5 minutes).
- Add more milk or powdered sugar, as needed, to get the right spreading consistency.
- If needed, color the frosting with food color.
Red Velvet Cupcake
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