Moist Red Velvet Cupcakes

Name: Moist Red Velvet Cupcakes
Cuisine: Nigerian
Ingredients: 1 and 1/3 (145 grams) cake flour; 2 table spoons natural unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup(60 grams) unsalted butter (room temperature); 1 cup (200 grams) granulated sugar; 1 large egg (room temperature); 1/4 cup (60 ml) vegetable oil; 1 tablespoon liquid red food coloring; 1 teaspoon pure vanilla extract; 1/2 teaspoon distilled white vinegar; 2/3 cup(160 ml) buttermilk room temperature; 1 cup butter (room temperature); 1 teaspoon vanilla extract; 5-6 cups confectioner's sugar; 1/4 cup milk as needed.

Laini's Kitchen. @cook_17006404

Abuja

Cake Flour substitute: I highly recommend using cake flour for this recipe ..but it is totally okay if you don't have any cake flour, you can make a substitute by measuring 1 and 1/2 cups of all purpose flour removing 3 tablespoons of the flour and replacing it with cornstarch.

Buttermilk substitute: Measure out two teaspoons of lemon juice or vinegar in a measuring cup, fill with milk to the 2/3 cup line. Stir well and set aside for about 10 minutes.

Laini's Kitchen. @cook_17006404

Abuja

Buttermilk substitute: Measure out two teaspoons of lemon juice or vinegar in a measuring cup, fill with milk to the 2/3 cup line. Stir well and set aside for about 10 minutes.

Saved

Ingredients

1and 1/3 (145 grams) cake flour
2table spoons natural unsweetened cocoa powder
1/2 teaspoonbaking soda
1/4 teaspoonsalt
1/4cup(60 grams) unsalted butter (room temperature)
1 cup (200 grams)granulated sugar
1large egg (room temperature)
1/4 cup (60 ml)vegetable oil
1 tablespoonliquid red food coloring
1 teaspoonpure vanilla extract
1/2 teaspoondistilled white vinegar
2/3cup(160 ml) buttermilk room temperature
Butter Cream Frosting
1 cupbutter (room temperature)
1 teaspoonvanilla extract
5-6 cupsconfectioner's sugar
1/4 cupmilk as needed.

Saved

Steps

1

Preheat oven to 350°. Line two standard 12 count muffin pand with 16 cupcake liners and set aside
2

In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside
3

In a bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together butter and sugar on medium speed for 4-5 minutes,then add the egg and mix until fully combined. Mix in oil, vanilla,red food coloring and vinegar..Stopping to scrape down the sides of the bowl.
4

Mix in the dry ingredients in the additions alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to over mix the batter.
5

Evenly distribute the batter between all the 16 cupcake liners in the prepared muffin pan.
6

Bake for 20-30 minutes or until a toothpick comes out clean. Then remove the muffin pan after it cools of a little. Then transfer the cupcakes to a cooling rack.
7

Add butter to a stand mixer with fitted paddle attachment and beat butter at a medium speed for 5-6 minutes until fluffy
8

Add 1 cup at a time of the confectioner's sugar until you get your desired consistency and then add the vanilla extract
9

Add milk (1 teaspoon at a time) till the mixture is nice and smooth.