Christmas is just around the corner, here is another seasonal treat – hope you’ll like it!
Here is the recipe, enjoy!
Red velvet cupcakes (yield: 24 cupcakes)
- 3 1/3 cups (415 g) all-purpose flour
- 1 teaspoon salt
- 2 ½ teaspoons cocoa powder
- 3/4 cup (170 g) butter
- 1 3/4 cups (395 g) regular sugar
- 1 teaspoon vanilla extract
- 2 (1 oz. each) bottles Wilton no-taste red food coloring paste
- 2 large eggs
- 1 teaspoon red velvet emulsion
- 1 1/2 cup (375 ml) milk
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon apple cider vinegar
Preheat the oven to 350 ºF (180 ºC).
Sift together the flour, salt and cocoa powder.
Put the butter and sugar into a mixing bowl and beat on medium speed until fluffy, about 5 minutes.
Reduce the speed to low, add the vanilla extract, food coloring paste and the eggs, one at a time.
Beat until everything is well blended.
Add the flour mixture, emulsion and milk.
Continue beating on low speed.
Put the vinegar and baking soda into a small bowl, then pour into the batter.
Line a cupcake pan with paper cases.
I use an ice cream scoop to divide the batter between them, one scoop per paper case.
Bake in the preheated oven for about 18 minutes.
Leave to cool and decorate with a delicous frosting.
I’m using this frosting, but add 10 oz. (300 g) cream cheese at the very end and beat for a few more minutes.
Transfer the frosting to a piping bag fitted with a Wilton 1B tip and make a simple swirl on top of each cupcake. Decorate with red sweets, if you like.
The perfect addition to your Christmas table…
I wish you all a wonderful day!
Hugs from me to you.