Red Velvet Cupcake

By efriend

Ingredients

• INGREDIENTS
• 400 g of All Purpose Flour
• 2 tbs of Cocoa Powder
• 320 g of caster Sugar
• 2 tsp of Baking Powder
• 1 tsp of Baking Soda
• 1/2 tsp of Salt
• 190 ml of Vegetable Oil
• 3 Eggs
• 250 ml of Buttermilk
• 50 ml Red Food Colouring
• 2 tsp of Vanilla Extract

Preparation

Step 1

1/ Preheat your oven to 160C (was originally 140C) degrees. It’s important the temperature is accurate. Some home ovens can be a little off temperature, so an oven thermometer sold at most kitchen stores is a good investment to ensure you get the best results when baking. If you don't have an oven thermometer, set the oven to 160C anyway.

2/ In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt, set aside.

3/ Combine all of the wet ingredients together and whisk well.

4/ Slowly add the buttermilk mixture to the dry ingredients while the mixer is on low speed and mix until just combined. Scrape down well, and then mix again until batter is smooth. No longer than 30 seconds.

5/ Scoop into cupcake pan lined with cupcake papers and bake for 30 min. Cupcakes will look shiny and moist. If it bounces and doesn't sink when you touch it, it's done!

**It’s important to keep in mind whilst making this recipe to not over mix the batter. Only mix until each ingredient is mixed in. If you overtax your cupcakes won’t come out delicate, fluffy and moist. Also, ensure you scrape down your bowl at each step.