Red velvet cupcakes

Recipe from: 15 September 2010

Ingredients 9
Servings 2
Minutes 20 mins


Serving Change
  • 1 1/4
    cake flour
  • 1
    baking powder
  • 1/2
  • 1/2
    vegetable oil
  • 1
    white sugar
  • 2
  • 3
    unsweetened cocoa powder
  • 2
    vanilla extract
  • 30 ml
    red food colouring


20 mins
Preheat the oven to 180.
In a medium-sized bowl, mix the flour, baking powder and salt.
In a large bowl combine the oil and sugar. Stir them together using the whisk until they’re mixed into an even cream.
Add the eggs, one at a time, to the wet ingredients. Whisk them together until the mixture is smooth and uniform.
Add the cocoa powder, vanilla, and red food colouring to the wet bowl. Whisk until smooth again.
To the wet ingredients, add half of the buttermilk, and half of the dry ingredients. Whisk until the batter is smooth.
Add the rest of the buttermilk and dry ingredients. Whisk until smooth.
Get a muffin tray, and line each hole with a paper cup.
Scoop batter into each paper cup until they’re about 3/4 full. There should be a little bit of batter left over, but not much. Use a spatula if necessary.
Slide the baking tray onto the top rack and bake for 15-20 minutes.
Test one of the cupcakes with a toothpick. If it comes out clean, it’s done
After they’re baked, remove the cupcake tray and let it sit for 3-5 minutes, then gently remove each cupcake from the tray and place them on a cooling rack.
Once they’re cooled to room temperature, they’ll be ready to ice.
Ice with your favourite cream cheese frosting.

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