Red Velvet Cupcake Recipe
Red velvet cupcakes are glamorous chocolate cakes with remarkable scarlet hue which is complimented by white cream cheese frosting. Red velvet cupcakes are ideal companions on wedding days and birthday parties. These cutely decorated cupcakes also work wonders, as a gift, for your beloved on Valentine’s Day.
Though cocoa powder is a key ingredient in red velvet cupcakes, they hardly taste like a chocolate cake. All you can feel is an aftertaste of cocoa left on your palate long after you have finished gorging on the delicious cupcakes. The moist, fluffy red velvet cupcakes with a lip-smacking unique flavour please your taste buds while the striking red colour is a treat for the eyes. The rich flavour of these cupcakes wakes up the Devil within you and unleashes the sinful greed of craving more of it. No doubt it is also called “Devil’s Food Cake”! The cakes get their characteristic red colour due to a chemical reaction of cocoa with acidic buttermilk while the use of red food colouring enhances the red tone. However, it is advisable to stick to the natural red colour and avoid artificial colouring owing to deleterious effects of the latter on our body.
Red velvet cupcakes are an integral part of American tradition but its source of origin remains a mystery. Most people claim it to be of southern origin while few believe that peoples of North should be credited
as its inventor. Whoever had been the creator, he/she have definitely conjured up a global favourite. Nobody can ignore the charisma of red velvet cupcakes. So what are you waiting for!
Follow this red velvet cupcake recipe, bake charming red velvet cupcakes and win the heart of your dear ones.
• 2 ½ cups of all purpose flour
• 2 cups sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup unsweetened cocoa powder
• 2 sticks butter, melted
• 5 eggs, beaten
• 1 cup buttermilk
• 1 tsp pure vanilla extract
• 1 tsp red food colouring (optional)
• Pinch of salt
Blend the flour, baking powder and soda, cocoa powder and salt into an even mixture.
Sift it into another bowl.
Mix butter and sugar thoroughly to add fluffiness to the mixture.
Add the beaten eggs and blend them uniformly.
Fold in ¼ each of dry ingredients and buttermilk alternately into the creamed mixture and mix them together.
Stir in vanilla and red food colouring.
Meanwhile, preheat the oven to 350°F.
Pour the batter into cupcake pans and bake it in the oven for 20 minutes.
Insert a toothpick to see whether it is baked or not. If it comes out clean, then your cupcakes are properly baked.
Leave the cupcakes in the pan for 10 minutes and allow it to cool down.
Decorate with frosting and serve.