Red Velvet Cupcakes. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Combine the flour, cocoa powder and salt; stir into the batter just until blended.
Love red velvet cake but don't want to eat the big portions?
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
You can have Red Velvet Cupcakes using 16 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Red Velvet Cupcakes
- It's of For the cupcakes:.
- You need 100 g of dairy free spread.
- You need 160 g of caster sugar.
- You need 1 of egg.
- You need 3/4 teaspoon of red food gel.
- Prepare 15 g of dairy free cocoa powder.
- It's 125 ml of dairy free milk.
- You need 1 teaspoon of lemon juice.
- It's 250 g of gluten free self-raising flour.
- It's 1 teaspoon of xanthan gum.
- Prepare 1 teaspoon of vanilla extract.
- It's 1/2 teaspoon of baking powder.
- You need 1/2 teaspoon of white wine vinegar.
- It's of For the frosting:.
- It's 125 g of dairy free butter.
- It's 250 g of icing sugar.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until. With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.
Red Velvet Cupcakes instructions
- Preheat the oven to 180 oC.
- Beat together the dairy free spread and caster sugar Stir in the egg and then beat until well combined.
- Add in the food colouring gel and cocoa powder Combine the lemon juice and milk and pour into the cake mix Add in the flour, xanthan gum, vanilla, baking powder and vinegar Beat until light and fluffy, adjust the colouring if you aren’t happy with the red shade.
- Line a muffin tin with 12 paper cases Split the cake mix between the 12 muffin cases Bake in the centre of the oven for 20 minutes.
- Remove from the oven and allow to cool completely before topping To make the frosting beat the butter and icing sugar together until light and fluffy Place in a piping bag and generously pipe onto your cupcakes.
Read the full recipe after the video. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. Buttermilk is a must when it comes to red velvet. Slightly tangy, lots of moisture, and ultra creamy. You really cannot make these red beauties without it.
