Recipe: Tasty Red velvet cuppies with buttermilk #4wkschallenge

Red velvet cuppies with buttermilk #4wkschallenge. And that is exactly what I did for these red velvet cupcakes with buttermilk! However, when I was done and stepped back, I felt they like they needed a little something else. How To Make Red Velvet Cupcakes with Buttermilk. Cooking these cupcakes at a lower temperature aids in producing a moist cupcake. It's really important not to over bake these cupcakes!

We love making classic dessert recipes, and these cupcakes bring up all our favorite cake recipes including Easy Chocolate Cake, Vanilla Pound Cake and New York Cheesecake. Red velvet cupcakes have a slight chocolate taste because of the cocoa powder added to them. They get their lovely dark red colour from the red food colouring. You can have Red velvet cuppies with buttermilk #4wkschallenge using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Red velvet cuppies with buttermilk #4wkschallenge

1. Prepare 1 1/4 cups of all purpose flour.
2. Prepare 1 1/2 tbsp of cocoa powder.
3. Prepare 1/2 tsp of baking soda.
4. You need 1/2 tsp of salt.
5. Prepare 3/4 cup of sugar.
6. Prepare 1/2 cup of buttermilk.
7. Prepare 1/2 cup of vegetable oil.
8. Prepare 1/2 tsp of white vinegar.
9. You need 1 of egg.
10. It's 1/4 cup of margarine at room temp.
11. You need 1 tsp of red food color.
12. It's 1 tsp of vanilla extract.

I use red food colouring paste to colour my cakes because the liquid just does not work for me. Little versions of classic red velvet cake! Frost with cream cheese frosting or white frosting. Little versions of classic red velvet cake!.

Red velvet cuppies with buttermilk #4wkschallenge step by step

1. Preheat oven to 175degrees.
2. Measure your ingredients.
3. In a large bowl sift flour cocoa,baking and salt..
4. In a separate bowl beat the sugar and margarine till light.
5. Add the egg and beat inn.Add oil,vinegar,vanilla extract,buttermilk and beat until well combined.
6. Gradually add dry Ingredients and fold in well.add food color and mix.
7. Scoop butter in prepared cup liners and bake for 20 mins.
8. Frost if you desire. Enjoy.

Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. This red velvet cupcake recipe took years to perfect & the result is everything you can hope for! Soft and tender with a velvety texture, and super flavorful with tangy notes and sweet vanilla that's been kissed with cocoa.