CUPCAKES & MUFFINS

Red Velvet Cupcakes III


Check out the cupcakes sediya-ing in attention to our nation’s special day tomorrow.

A tribute to our lovely country. Happy 46th Birthday!

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A comparison between the 3 velvet cupcakes I’ve made. I think I still like Hummingbird’s best. Though moist, and I wash the least bowls for this one, I think I still prefer butter in my cupcakes. I replaced the frosting with sprinkles, original recipe is here, so you can check out the original zesty cream cheese frosting.

Red Velvet Cupcakes (adapted from Chuck Hughes’ Chuck’s Day Off)
(makes 24 standard cupcakes)

Ingredients:
300g sugar
2 eggs
360ml canola oil
240ml plain yogurt
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon vanilla extract
350g flour
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt

Method:

1. For the cake: Preheat the oven to180°C.
2. In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated.
3. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn’t overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.

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