Moist, cocoa-kissed red velvet cupcakes with a tender crumb and a hint of vanilla.
Ingredients:
– 1/4 cup vegetable oil (60ml)
– 1/2 cup sugar (100g)
– 1 large egg (room temp, ~50g without shell)
– 1/2 tsp vanilla extract (2.5ml)
– 1/2 to 1 tsp red food coloring (2.5–5ml, adjust to desired intensity)
– 3/4 cup cake or plain flour (90g)
– 3/4 tbsp cocoa powder (5g)
– 1/2 tsp baking powder (2g)
– 1/8 tsp baking soda (0.5g)
– 1/4 tsp kosher salt (1.5g)
– 1/4 cup buttermilk (60ml)
or 1/4 cup whole milk (60ml) + 1/2 tbsp vinegar (7ml)
– 1/2 tsp white vinegar (2.5ml)
Instructions:
1️⃣ Preheat oven to 350°F and line a 12-cup cupcake pan with liners.
2️⃣ Mix oil and sugar until smooth. Add egg, vanilla (and food coloring for red velvet), and mix well.
3️⃣ In another bowl, sift the dry ingredients. Add half to the wet mix, then stir in milk. Add the rest of the dry ingredients and combine.
4️⃣ Fill liners 2/3 full.
5️⃣ Bake for 18–22 minutes, until a toothpick comes out clean. Let cool before frosting.
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