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Red Velvet Cupcakes Recipe

Ingredients

How to make it

  • PREHEAT OVEN 350F
  • LINE A STANDARD CUPCAKE PAN WITH 12 PAPER BAKING CUPS
  • SIFT TOGETHER THE FLOUR AND SALT, AND SET ASIDE
  • IN THE BOWL OF A MIXER CREAM TOGEHTER THE BUTTER AND SUGAR AT MEDIUM SPEED FOR 3 TO 5 MINS OR UNTIL LIGHT AND FLUFFY.
  • ADD THE EGGS ONE AT A TIME MIXING SLOWLY AFTER EACH ADDITION .
  • USING A WHISK, TOGETHER THE RED FOOD COLOR, VANILLA, AND COCOA POWDER SLOWLY ADD THIS TO THE MIXER MIXING SLOWLY UNTIL WELL INCORPORATED
  • ADD ONE THIRED OF THE FLOUR, FOLLOWED BY ONE THIRED OF THE MILK AND MIX REPEAT STOP TO SCAPE DOWN THE BOWL AS NEEDED ADD THE LAST THIRED OF THE FLOUR FOLLOWED BY THE LAST THIRED OF MILK AND MIX UNTIL INCORPORATED
  • IN A SMALL BOWL ADD BAKING SODA TO THE APPLE CIDER VINEGAR. YOU WILL SEE THE BAKING SODA AND VINEGAR FIZZ UP MIX THOROUGHLY AND ADD THIS RECTION TO THE BATTER MIX UNTIL JUST INCORPORTED
  • USING A STANDARD SIZE ICE CREAM SCOOP, SCOOP THE BATTER INTO CUPCAKES PAN TO EACH WELL IN TWO THIRDS FULL BAKE FOR 16-18 MINS

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twohot Montreal, CANDADA

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