Wednesday, September 18, 2019


Red velvet cupcakes
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon sodium bicarbonate
1 teaspoon salt
1 teaspoon cacao powder
1 1/2 cups vegetable oil
1 cup buttermilk, 70 degrees
2 large eggs, 70 degrees
2 tablespoon red food coloring
1 teaspoon white-colored distilled vinegar
1 teaspoon vanilla flavoring
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla flavoring
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or bananas, for garnish
  1. Preheat the oven to 350 levels F. Line 2 (12-cup) muffin pans with cupcake papers.
  2. Inside a medium mixing bowl, sift together the flour, sugar, sodium bicarbonate, salt, and cacao powder. Inside a large bowl lightly beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla having a handheld electric mixer. Add some sifted dry ingredients towards the wet and blend until smooth and completely combined.
  3. Divide the batter evenly one of the cupcake tins a couple ofOr3 filled. Bake in oven for around 20 to 22 minutes, turning the pans once, midway through. Test the cupcakes having a toothpick for doneness. Remove from oven and awesome completely before frosting.
  4. Inside a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add some sugar as well as on low speed, beat until incorporated. Boost the speed to high and blend until very light and fluffy.
  5. Garnish with chopped pecans along with a fresh raspberry or strawberry.

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