Red velvet cupcakes

Red velvet cupcakes

Ingredients:

  • 2 1/2 cups of all-purpose our.
  • 1 1/2 cups, granulated sugar.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cardamom (Will give your cupcakes, a warm aromatic
    twist)
  • 1 teaspoon cocoa powder
  • 1 1/2 cup of vegetable oil
  • One cup of buttermilk room temperature
  • Two large eggs room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • Cream cheese frosting:
  • 8 ounce cream cheese, softened
  • Half cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Steps:

  • 1. Preheat oven to 350 line mufn tin with cupcake liners.
  • 2. In large bowl with together the our, sugar, baking soda, salt, cocoa powder, and cardamom. In another bowl, mix the vegetable oil, buttermilk eggs, red food, coloring, vanilla extract, and vinegar until well combined.
  • 3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  • 4. Fill each cupcake liner about 2/3 full with batter. Bake In preheat oven for 18 to 20 minutes or to a toothpick inserted into the center comes out clean.

Cream cheese frosting (for a shortcut, use store-bought cream cheese frosting)

In a medium bowl beat the soften cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until uffy. mix in the vanilla extract and a pinch of salt.

Once the cupcakes are completely cool, generously frost them with the cream cheese frosting, using a spatula or piping bag. Decorate with sprinkles or grated chocolate, enjoy your delicious red velvet cupcakes.