Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, super moist redvelvet cupcakes. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Super Moist Redvelvet Cupcakes is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Super Moist Redvelvet Cupcakes is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook super moist redvelvet cupcakes using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Super Moist Redvelvet Cupcakes:
- Take 310 ml milk plus 10ml lemon juice
- Prepare 120 ml vegetable oil
- Get 2 Tbsp red liquid food colouring
- Get 1 tsp white vinegar
- Prepare 1 tsp vanilla essence
- Prepare 350 g castor sugar
- Prepare 115 g room temperature butter
- Take 2 large eggs or 3 small eggs
- Get 295 g cake flour
- Take 2 Tbsp cocoa powder
- Get 1 tsp soda bicarbonate
- Take 1/2 tsp salt
Steps to make Super Moist Redvelvet Cupcakes:
- Gather your ingredients and measure them out on a kitchen scale
- Preheat oven to 177°C and line cupcake pans with paperliners and set aside
- Mix lemon juice into the milk and set aside. This should be the first thing you do as you want to allow enough time for it to cuddle up and turn to buttermilk. Or you could just use 320ml buttermilk if it's easily accessible in your area
- Sift together the flour, soda, salt, and cocoa powder. Sift twice to ensure full incorporation of ingredients
- Cream together butter and sugar until light and fluffy. This should take about 5minutes
- Add eggs one at a time and beating until fully incorporated into the creamed mixture. Now add and mix in the oil, vinegar, red food colouring, and vanilla essence. Scrape the bottom and sides of the bowl them mix again
- Alternately mix in the dry ingredients and the buttermilk in three additions, always starting and finishing with the dry mixture. Mix on medium speed after each addition but do not overmix
- Pour about ¼ cup of batter into the prepared pans. Tap each pan three times on the kitchen counter to remove excess air bubbles that could create holes and cracks in the finished cakes
- Bake for 17 minutes or until a toothpick knife poked into the cakes comes out clean. Let cool on wire racks before frosting as desired. I used fresh cream
So that’s going to wrap it up for this special food super moist redvelvet cupcakes recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
