Red velvet cupcakes

Red velvet cupcakes

Preparation time: 15 minutes

Baking time: 15 to 20 minutes

Serving: 10 cupcakes




INGREDIENTS:

1. Flour / Maida- 1 1/4 cup
2. Baking powder- 1/4 tsp
3. Baking soda- 1/2 tsp
4. Salt- 1/4 tsp
5. Cocoa powder- 1 tbsp
6. Unsalted butter- 1/2 cup (should be at room temperature)
7. Powdered sugar- 3/4 cup
8. Eggs- 2
9. Vanilla essence- 1/2 tsp
10. Buttermilk- 1/2 cup. To make buttermilk take 1/4 cup milk + 1/4 cup curd and mix it well.
11. Red food colour- 1tbsp. We can use beet root juice also
12. Apple cider vinegar- 1/2 tsp. White vinegar can also be used but prefer apple cider vinegar.

HOW TO PROCEED:

1. Preheat oven to 180 degree celsius for 10 minutes
2. Take flour, baking powder, salt and cocoa powder and seive it thrice.
3. Take a bowl, add butter and sugar and beat until light and fluffy.
4. Now add egg (one by one) and beat well.
5. Add vanilla essence and beat until combined.
6. Take another bowl and whisk the buttermilk with the red food colour with the help of mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture.
7. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
8. Fill the cupcake tray and bake for 15-20 minutes or until the tooth pick inserted in the center comes out clean.