22 May Red Velvet Cupcakes
Red Velvet Cupcakes
Dry Ingredients:
1 ⅓ Cups + 1 Tbsp (223g) APBF
½ Tsp (3g) Salt
2 Tbsp (15g) Cocoa Powder, sifted
Wet Ingredients:
1 Cup (200g) Sugar
⅔ + ¼ Cup (206g) Canola Oil
2 Eggs (100–104g)
1 Tsp (5g) Red food coloring
1 Tsp (5g) Vanilla
2 Tbsp (30g) Water
¾ Cup (180g) Milk
2 Tsp (10g) Vinegar (1)
1 Tsp (5g) Baking Soda
1 Tsp (5g) Vinegar (2)
Batch Weight: ~12 large cupcakes
Method:
*TIP* This recipe is slightly time-sensitive, so it is very helpful to have everything measured out and ready to go so you’re not scrambling around your kitchen
- Preheat oven to 350°F
- In a small cup mix milk and vinegar (1) to create buttermilk, set aside
- In another small cup, mix together water, vanilla, and food coloring, set aside
- In a small bowl or non-reactive container measure out the baking soda
- In a small cup measure out vinegar (2) and set aside
- Sift together dry ingredients in a small bowl, set aside
- In a medium bowl, mix together the sugar and oil
- Add eggs into the oil and sugar mixture, blending well
- Add water, vanilla and food coloring
- Alternate adding the sifted dry ingredients and the buttermilk until everything is mixed in
- Pour vinegar (2) into the baking soda, give it a very quick stir, and promptly mix into the batter
- Portion into prepared cupcake pan, filling liners ¾ full, and bake for 20–24 minutes, or until an inserted skewer comes out clean
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.