I decided to make these delicious cupcakes today. They turned out very moist and I have to admit, I’ve already had two. These are Red Velvet cupcakes with Milk Chocolate frosting. I decided to top my cupcakes with peppermint sprinkles. Delish.
Red Velvet Cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 cups buttermilk
1 1/2 cups vegetable oil
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
13 ounces granulated sugar
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider)
1 1/4 teaspoons vanilla extract
1/8 cup water
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl. Set aside.
Mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little at a time and mix on low until combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, pour the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let them cool before frosting.
Creamy Milk Chocolate Frosting:
1/2 cup butter, room temperature
1/4 cup unsweetened cocoa powder, sifted
2 cups powdered sugar
3 tablespoons whipping cream (more if needed)
1. Place 1/2 cup softened butter in a mixing bowl.
2. Add in the cocoa powder, 2 cups powdered sugar and 3 tablespoons whipped cream; start beating with an electric mixer. Add in more whipped cream as needed to create desired texture.
3. Beat until mixture is smooth and creamy.