Zutaten für Pretty Red Velvet Cupcakes
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Unsweetened Cocoa Powder
- Vegetable Oil
- Granulated Sugar
- 1 cup buttermilk
- 2 large eggs
- Red Food Coloring
- White Vinegar
- Vanilla Extract
- Water
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Zubereitung von Pretty Red Velvet Cupcakes
- Preheat oven to 350°F (175°C). Line a 16-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup buttermilk and 2 tablespoons red food coloring. Add to the wet ingredients, mixing until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fill cupcake liners about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite cream cheese frosting and decorate as desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
96g
Fat
15g
Carbs
15g
