Red Velvet Cupcake Recipe by Newjiew
Red Velvet Cupcake Cooking Instructions 1 Preheat the oven to 350°F (180°C) and prepare a 12-cup cupcake pan. 2 Mix the evaporated milk, vinegar, and red food coloring together and set aside. 3 Sift the flour, cocoa powder, baking powder, and baking soda together. 4 Beat the butter until softened, add the sugar, and beat on medium speed until fluffy. Scrape the bowl as needed. Reduce speed and add the eggs one at a time, followed by the chocolate extract. Beat for another 2 minutes. Gradually add the flour mixture in two parts, alternating with the buttermilk, and mix until combined. 5 Spoon the batter into the cupcake pan. 6 Bake for 20-25 minutes. Let cool and then frost with cream cheese frosting. Decorate as desired. 7 For the cream cheese frosting, mix the butter, cream cheese, and powdered sugar. Beat on low speed, gradually increasing to medium speed, until slightly fluffy. Use to frost the cupcakes. 1 Preheat the oven to 350°F (180°C) and prepare a 12-cup cupcake pan. 1 Preheat the oven to 350°F (180°C) and prepare a 12-cup cupcake pan. 2 Mix the evaporated milk, vinegar, and red food coloring together and set aside. 2 Mix the evaporated milk, vinegar, and red food coloring together and set aside. 3 Sift the flour, cocoa powder, baking powder, and baking soda together. 3 Sift the flour, cocoa powder, baking powder, and baking soda together. 4 Beat the butter until softened, add the sugar, and beat on medium speed until fluffy. Scrape the bowl as needed. Reduce speed and add the eggs one at a time, followed by the chocolate extract. Beat for another 2 minutes. Gradually add the flour mixture in two parts, alternating with the buttermilk, and mix until combined. 4 Beat the butter until softened, add the sugar, and beat on medium speed until fluffy. Scrape the bowl as needed. Reduce speed and add the eggs one at a time, followed by the chocolate extract. Beat for another 2 minutes. Gradually add the flour mixture in two parts, alternating with the buttermilk, and mix until combined. 5 Spoon the batter into the cupcake pan. 5 Spoon the batter into the cupcake pan. 6 Bake for 20-25 minutes. Let cool and then frost with cream cheese frosting. Decorate as desired. 6 Bake for 20-25 minutes. Let cool and then frost with cream cheese frosting. Decorate as desired. 7 For the cream cheese frosting, mix the butter, cream cheese, and powdered sugar. Beat on low speed, gradually increasing to medium speed, until slightly fluffy. Use to frost the cupcakes. 7 For the cream cheese frosting, mix the butter, cream cheese, and powdered sugar. Beat on low speed, gradually increasing to medium speed, until slightly fluffy. Use to frost the cupcakes. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Rasta Pasta with Grilled Jerk Chicken Stewed Shrimp 🍤 Spicy Cucumbers Tropical Pineapple Dip Tuscan shrimp Rasta Pasta with Grilled Jerk Chicken Stewed Shrimp 🍤 Spicy Cucumbers Tropical Pineapple Dip Tuscan shrimp Sprout moong dal salad Kosai Shredded chicken peppersoup How to make oil free veg fried rice Watermelon katori Homemade cuppucino Spaghetti Bolonise Watermelon lemonade Hakka Steamed Pork Belly with Taro Yam balls Sprout moong dal salad Kosai Shredded chicken peppersoup How to make oil free veg fried rice Watermelon katori Homemade cuppucino Spaghetti Bolonise Watermelon lemonade Hakka Steamed Pork Belly with Taro Yam balls