Makes about 24 cupcakes. If you want more just double the quantities.
Makes about 24 cupcakes. If you want more just double the quantities.
2½ cups of flour sifted
2½ cups of flour sifted
2 tbsp unsweetened cocoa powder
2 tbsp unsweetened cocoa powder
1 tsp salt
1 tsp salt
1½ cups of sugar
1½ cups of sugar
1½ cups vegetable oil
1½ cups vegetable oil
2 large eggs(room temperature)
2 large eggs(room temperature)
½ tsp red gel-paste food colouring
½ tsp red gel-paste food colouring
1 tsp pure vanilla extract
1 tsp pure vanilla extract
1 cup buttermilk
1 cup buttermilk
1½ tsp baking soda
1½ tsp baking soda
2 tsp white vinegar
Instructions
Preheat the oven to 180C. Line standard muffin tins with paper liners.
In a big bowl this together the sifted flour, cocoa and salt.
With an electric mixer on medium-high speed whisk together the sugar and oil until well combined. For this operation chose a high bowl if possible. I used a hand mixer but if you have a stand one your job will be a lot easier.
Add the eggs one by one beating after each is incorporated. Scrap down the sides of the bowl every time you think you need to.
Add in the vanilla and the food colouring.
Reduce your electric speed to low and start adding the flour mixture. This needs to be done in three batches, alternating with two additions of buttermilk and whisking well after each batch.
Stir together the baking soda and vinegar in a small bowl. This will form a foam. Add the mixture to the batter and mix on medium speed 10 seconds.
Divide the batter evenly among the lined cups filling each three quarters. If you over fill them then you cupcakes will rise above the paper.
Bake for 25 minutes, rotating tins half way through. If the the wooden screw comes out clean then your cupcakes are done.
Transfer tins to wire racks to cool completely before removing the cupcakes.
To finish decorate the cupcakes with frosting
Recipe by Romanian Mum Blog at https://romanianmum.com/2015/04/red-velvet-cupcakes.html