Hello and welcome back to my blog. Today we are going to be baking a super easy red velvet cupcakes that will only take up about 15 minutes of your time. Red velvet cake was given it’s amazing maroon/red color by the chemical reaction of some basic ingredients.
The responsible ingredients for the cake’s color were: non-Dutch processed strong cocoa, vinegar and buttermilk! This super combination resulted a firm, smooth, deep red-brown texture. A moist cake.
½ cup butter
1 ½ cups white sugar
1 cup buttermilk
2 teaspoons red food coloring
1 teaspoon vanilla extract
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt
Preheat oven to 175 degrees C. Line 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
I did the orange sugar glaze, although it’s totally optional.