Super Moist Redvelvet Cupcakes

Name: How to cook Super Moist Redvelvet Cupcakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Us

Introduce

Chef :

Bianca Mwale

Super Moist Redvelvet Cupcakes

This recipe makes about 24 to 30 cupcakes and can be doubled with so much ease to make a 4 layer cake or more cupcakes

Ingredient

Food ration :

24 servings

Cooking time :

17 minutes

310 ml

Cooking instructions

* Step 1

Gather your ingredients and measure them out on a kitchen scale

* Step 2

Preheat oven to 177°C and line cupcake pans with paperliners and set aside

* Step 3

Mix lemon juice into the milk and set aside. This should be the first thing you do as you want to allow enough time for it to cuddle up and turn to buttermilk. Or you could just use 320ml buttermilk if it's easily accessible in your area

* Step 4

Sift together the flour, soda, salt, and cocoa powder. Sift twice to ensure full incorporation of ingredients

* Step 5

Cream together butter and sugar until light and fluffy. This should take about 5minutes

* Step 6

Add eggs one at a time and beating until fully incorporated into the creamed mixture. Now add and mix in the oil, vinegar, red food colouring, and vanilla essence. Scrape the bottom and sides of the bowl them mix again

* Step 7

Alternately mix in the dry ingredients and the buttermilk in three additions, always starting and finishing with the dry mixture. Mix on medium speed after each addition but do not overmix

* Step 8

Pour about ¼ cup of batter into the prepared pans. Tap each pan three times on the kitchen counter to remove excess air bubbles that could create holes and cracks in the finished cakes

* Step 9

Bake for 17 minutes or until a toothpick knife poked into the cakes comes out clean. Let cool on wire racks before frosting as desired. I used fresh cream