Cakes

Perfect Red Velvet Cupcakes

106

Extremely moist and super delicious red velvet cupcakes.

24
2 c. plain flour
1 tsp. of baking powder
1 tsp. baking soda
1 tsp. salt
2 tbsps. unsweetened cocoa powder
2 c. sugar
1 c. vegetable oil
2 eggs
1 c. buttermilk
2 tsps. vanilla extract
1-2 oz. red food colouring
1 tsp. distilled white vinegar
1/2 c. of prepared plain hot coffee
Pre-heat the oven to 325° F/ 170° C. Prepare two cupcake pans with liners. In a mixing bowl, whisk the flour, baking powder, baking soda, cocoa powder and salt. Mix the sugar and vegetable oil in another bowl. If using gel food colouring, add it in at this stage. Add in the eggs, buttermilk, vanilla and food coloring. Stir before adding the coffee and vinegar. Blend everything together. Use a large mixing bowl to combine all the ingredients together. Put about a quarter of the dry ingredients in the mixing bowl. Add the wet ingredients gradually, alternating with the dry ingredients, mixing after each addition just until combined. The batter will quite liquid. Divide the mixture equally. Bake for 15-20 minutes or when a cake tester comes out clean. Do not over bake. Cool for a few minutes before transferring cupcakes to cooling racks. Makes approximately 24 cupcakes.
Nutritions

Calories
106

Sodium
190mg
7% DV

Fat
0.45g
0% DV

Protein
2g
5% DV

Carbs
23g
8% DV

Fiber
2g
8% DV