• 1/4 cup buttermilk (1/4 cup mik + 1 tbsp vinegar/lemon juice)
• 2 drops red food color (gel based)
For the Icing
• 1 cup icing sugar (240 g)
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Instructions
1. Sieve the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Sieving ensures lump free cake batter. Mix the ingredients together. Set aside. 2. In a large bowl , add the soften butter, vegetable oil and powdered sugar. Mix sugar, butter and oil together with a spatula before starting to whisk. 3. Start whisking for making the buttercream. Making the buttercream is the key for fluffy and moist cake. It will take 5-10 min to whisk the buttercream together. The color will lighten and it will double up in size. 4. Once light and fluffy add one egg. Whisk for 1 min until completely incorporated. Add another egg and whisk for another 1 min. 5. Add all the dry ingredients into the wet batter. Mix with cut and fold method. Whisk until it is lump free for 1 min. Add the buttermilk. Whisk for 30 sec, do not over mix or else the batter will curdle. 6. Add the red food color. Give a final whisk for 1 min until everything nicely incorporated. 7. Line the cupcake tin with cupcake moulds. Add 1 & 1/2 tbsp of batter into each mould. Bake for 15-18 min on 180°C. 8. Cool them completely before icing. Take a big bowl and add half of the icing sugar, butter and sugar. 9. Whisk until light and fluffy, will take 5-6 min. Add rest of the icing sugar, whisk again. Scrape the sides and assemble, add the milk and vanilla extract. 10. Whisk for 5 min again, until light and fluffy. You can pipe some buttercream or eat as it is!! 11. Sprinkle some edible confetti on top and serve. You can also sprinkle some cake shavings as well.
possiblynotanexpert
Yum!
CoyoteAccomplished32
Yummy!
EmileKristine
Never thought there’s also a red velvet cupcake ones! I’ll put this in my to do list of desserts to bake.
4 Comments
Recipe link 👉https://youtu.be/ONiGimRSUq4
Ingredients
For the Cake
• 1+1/4 cup flour/maida (240 g+57 g)
• 2 tablespoons cocoa powder (unsweetened)
• 1/2 teaspoon baking soda
• 1/2 tablespoon baking powder
• 1/4 cup butter (softened)
• 2 tablespoons vegetable oil
• 240 grams powdered sugar
• 1/2 tablespoon salt
• 1/4 cup buttermilk (1/4 cup mik + 1 tbsp vinegar/lemon juice)
• 2 drops red food color (gel based)
For the Icing
• 1 cup icing sugar (240 g)
• 1/4 cup butter
• 1 tablespoon vegetable oil
• 2 tablespoons milk
• 1 teaspoon vanilla extract
Instructions
1. Sieve the flour, cocoa powder, baking powder, baking soda and salt into a large bowl. Sieving ensures lump free cake batter. Mix the ingredients together. Set aside.
2. In a large bowl , add the soften butter, vegetable oil and powdered sugar. Mix sugar, butter and oil together with a spatula before starting to whisk.
3. Start whisking for making the buttercream. Making the buttercream is the key for fluffy and moist cake. It will take 5-10 min to whisk the buttercream together. The color will lighten and it will double up in size.
4. Once light and fluffy add one egg. Whisk for 1 min until completely incorporated. Add another egg and whisk for another 1 min.
5. Add all the dry ingredients into the wet batter. Mix with cut and fold method. Whisk until it is lump free for 1 min. Add the buttermilk. Whisk for 30 sec, do not over mix or else the batter will curdle.
6. Add the red food color. Give a final whisk for 1 min until everything nicely incorporated.
7. Line the cupcake tin with cupcake moulds. Add 1 & 1/2 tbsp of batter into each mould. Bake for 15-18 min on 180°C.
8. Cool them completely before icing. Take a big bowl and add half of the icing sugar, butter and sugar.
9. Whisk until light and fluffy, will take 5-6 min. Add rest of the icing sugar, whisk again. Scrape the sides and assemble, add the milk and vanilla extract.
10. Whisk for 5 min again, until light and fluffy. You can pipe some buttercream or eat as it is!!
11. Sprinkle some edible confetti on top and serve. You can also sprinkle some cake shavings as well.
Yum!
Yummy!
Never thought there’s also a red velvet cupcake ones! I’ll put this in my to do list of desserts to bake.