22 May Red Velvet Cupcakes
Red Velvet Cupcakes
Dry Ingredients:
322g 1 ⅓ Cups + 1 Tbsp APBM
2g ½ Tsp Salt
23g 2 Tbsp Cocoa Powder, sifted
Wet Ingredients:
225g 1 Cup Sugar
206g ⅔ + ¼ Cup Canola Oil
100g 2 Eggs
5g 1 Tsp Red food coloring
6g 1 Tsp Vanilla
34g 2 Tbsp Water
182g ¾ Cup Milk
11g 2 Tsp Vinegar (1)
6g 1 Tsp Baking soda
6g 1 Tsp 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 you have mixed everything 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’s full, and bake for 20-24 minutes, or until an inserted skewer comes out clean
