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Moist Red Velvet Cupcakes

Moist Red Velvet Cupcakes That Wow Every Celebration

These Moist Red Velvet Cupcakes are a delightful treat perfect for every celebration.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Use a gluten-free blend if needed.
  • 1 cup Granulated sugar Coconut sugar is a great lower glycemic substitute.
  • 1 teaspoon Baking soda Ensure its freshness for the best results.
  • 2 tablespoons Cocoa powder Consider Dutch-process for a richer taste.
  • 1 teaspoon Salt You can reduce it for lower sodium content.
  • 1 cup Vegetable oil Unsweetened applesauce can be a healthier swap.
  • 1 cup Buttermilk For a dairy-free option, mix almond milk with vinegar.
  • 2 large Eggs Flax eggs or applesauce are perfect for vegan cupcakes.
  • 2 tablespoons Red food coloring Natural alternatives like beet juice work well too.
  • 1 teaspoon Vanilla extract Vanilla bean paste offers an even more aromatic experience.
  • 1 teaspoon White vinegar Lemon juice is a tasty substitute.
Optional Frosting
  • 1 cup Cream cheese frosting A classic pairing that contrasts beautifully.
  • 1 cup Vanilla buttercream Light and sweet, easy to whip up!
  • 1 cup Chocolate ganache Indulgent topping for chocolate lovers.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Cupcake pans
  • Cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your cupcake pans with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt.
  3. In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Gradually combine the wet mixture with the dry ingredients, stirring gently to avoid overmixing.
  5. Using a spoon or ice cream scoop, fill each cupcake liner about two-thirds full with the batter.
  6. Bake for 18 to 20 minutes, checking with a toothpick for doneness.
  7. Allow the cupcakes to cool in the pans for about 5 minutes before transferring them to a wire rack.
  8. Let the cupcakes cool completely before frosting.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results and avoid overmixing for a delicate texture.

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