Ingredients
All Purpose Flour - 2 1/2 cups
Sugar - 2 cups
Baking Cocoa (powdered) - 1/2 cup
Baking Power - 1tsp
Salt - 1/4 tsp
Butter - 200 gm ( at room Temp )
Eggs - 5
Buttermilk - 1 cup
Vanilla Essence - 1tsp
Red Food Coloring - 1 tsp
Preparation
Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.
Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.
Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.
Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Or you can use Cup Cake Maker.
Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.
NOTE: If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.
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