RED VELVET CUPCAKES!!!

RED VELVET!!!!! Everyone loves Red Velvet cupcakes!

The recipe that I’m going to share is one that I have always used but over time I have tweaked it a little.

Let’s get started!!

*Before you get started take out your eggs and buttermilk, they need to come to room temp.

Ok let’s try it again!

Preheat oven to 350 degrees F.

2 ½ cups of All Purpose Flour

1 3/4 cups of sugar

1tsp. Baking Soda

3 tsp. Cocoa Powder

1 ½ cups of Veggie Oil

1 cup of Buttermilk (room temp)

2 large eggs (room temp)

2 tbsp Red Food Coloring

1 tsp Apple Cider Vinegar

1 tsp Vanilla Extract

Sift together flour, sugar, baking soda and cocoa powder and set aside. Combine veggie oil, buttermilk, eggs, food coloring, vinegar and vanilla extract and whisk together. Mix dry ingredients into wet ingredients with a mixer until batter is combined. Place in cupcake holders and bake for 18-20 mins. Ovens vary so check after 18 mins, cupcakes should come back to shape if pushed with your finger.Batter makes 24 cupcakes .

FROSTING!!!

I use a traditional cream cheese frosting for these cupcakes and it’s AWESOME!!

1 8oz cream cheese

½ cup of unsalted butter (1 stick)

2 cups of Powdered Sugar

1 tsp. Vanilla Extract.

1 tsp. milk (add if needed)

Combine butter and cream cheese and mix in the mixer, once combined add powdered sugar and vanilla extract.  Add the milk if the frosting is dry and needs some moisture . Only add a a tsp of milk at a time because you don’t want it to be runny!

Once the cupcakes have cooled frost and if you don’t have a frosting tip use a storage bag and snip a hole at the bottom and pipe in a circular motion. I think they look way fancier with this type of frosting but you can always spread the frosting.  Once there frosted and if you place them in a holder it really will look bougie and set them apart from other desserts! Let me know what you think!!!