me want to share a recipe moist red velvet cupcakes that is appetizing? How to prepare it is indeed not difficult. If you want to process moist red velvet cupcakes which has aroma and taste that can provoke appetite.

There are several things that can affect the taste quality of moist red velvet cupcakes, first from the type of ingredients, then selection of fresh ingredients |good, until how to make and serve. No need bewildered if want prepare moist red velvet cupcakes the delicious as long as you know the how then this dish could become treat special. And worthy of serving for anyone.

Ingredients and seasonings required for make

1. Prepare 1 and 1/3 (145 grams) cake flour
2. Prepare 2 table spoons natural unsweetened cocoa powder
3. Use 1/2 teaspoon baking soda
4. Prepare 1/4 teaspoon salt
5. Prepare 1/4 cup(60 grams) unsalted butter (room temperature)
6. Take 1 cup (200 grams) granulated sugar
7. Prepare 1 large egg (room temperature)
8. Prepare 1/4 cup (60 ml) vegetable oil
9. Use 1 tablespoon liquid red food coloring
10. Prepare 1 teaspoon pure vanilla extract
11. Prepare 1/2 teaspoon distilled white vinegar
12. Take 2/3 cup(160 ml) buttermilk room temperature
13. Prepare Butter Cream Frosting
14. Take 1 cup butter (room temperature)
15. Use 1 teaspoon vanilla extract
16. Prepare 5-6 cups confectioner's sugar
17. Use 1/4 cup milk as needed.

Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. In a medium bowl, sift flour, cocoa powder, baking soda and salt. In another bowl, beat butter until creamy.

Step by step to make Moist Red Velvet Cupcakes:

1. Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside
2. In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside
3. In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl.
4. Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter.
5. Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan.
6. Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack.
7. Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy
8. Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract
9. Add milk (1 teaspoon at a time) till the mixture is nice and smooth.
10. Done and ready to serve!

Add sugar and beat on medium to high speed until light and fluffy. Beat in eggs one at a time, beating well after each addition. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine. Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together. In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine.

how ? Easy isn’t it? That’s the make moist red velvet cupcakes that you practice at home. Congratulations enjoy