Ingredients for Red Velvet Cake Or Cupcakes
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- White Sugar
- Canola Oil
- 2 large eggs
- Red Food Coloring
- Pure Vanilla Extract
- Plain Yogurt
- 1 tsp baking soda
- White Vinegar
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How to Make Red Velvet Cake Or Cupcakes
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, salt, and cocoa powder. Set aside.
- In a large bowl, cream together the sugar and oil until light and fluffy.
- Beat in the eggs one at a time, then stir in the red food coloring and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In a small bowl, combine the baking soda and vinegar. Let fizz for 30 seconds, then stir into the batter.
- Divide the batter evenly between the prepared pans or fill cupcake liners 3/4 full.
- Bake for 30-35 minutes for a cake, or 18-22 minutes for cupcakes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely. Let cupcakes cool in the tin for 5 minutes before transferring to a wire rack.
- Frost or top with whipped cream once completely cooled.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
83g
Fat
11g
Carbs
12g
