Red velvet cupcakes🤤

Name: Red velvet cupcakes🤤
Yield: 24 cupcakes
Cuisine: Kenyan
Ingredients: 2 1/2 cups all-purpose flour; 1 cup sugar; 1 tspn baking soda; 1 tspn salt; 1 tspn cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tspn food coloring; 1 tspn white distilled vinegar; 1 tspn vanilla extract; For frosting:; 1 1/2 cup whip cream; 1 tspn vanilla extract

welma @welma123

#themechallenge
#valentinesdish

welma @welma123

#themechallenge
#valentinesdish

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Ingredients

24 cupcakes

2 1/2 cupsall-purpose flour
1 cupsugar
1tspn baking soda
1tspn salt
1tspn cocoa powder
1 1/2 cupsvegetable oil
1 cupbuttermilk, room temperature
2large eggs, room temperature
2tspn food coloring
1tspn white distilled vinegar
1tspn vanilla extract
For frosting:
1 1/2 cupwhip cream
1tspn vanilla extract

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Steps

1

Gather all your ingredients. Preheat the oven to 180 degrees C. Line 2 (12-cup) muffin pans with cupcake papers.
2

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3

In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
4

Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
5

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes
6

Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
7

For frosting: In a large mixing bowl, beat the whip cream and vanilla together until smooth. Increase the speed to high and mix until very light and fluffy.
8

Frost the cupcakes with a butter knife or pipe it on with a big star tip (I used star tip 1M.) Garnish with strawberries or cake crumbs