Indulge in the rich, vibrant flavors of these all-natural red velvet cupcakes, made without artificial food coloring. They're perfect for any occasion!
Ingredients: 1 1/4 cups all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1/2 cup buttermilk. 1 tablespoon natural red food coloring. 1/2 teaspoon white vinegar. 1/2 teaspoon baking powder. Cream cheese frosting for topping.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a cupcake tin. Mix the cocoa powder, baking soda, salt, and flour together in a bowl using a whisk. Put away. Melt the butter and mix it with the sugar in a different bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Put the buttermilk and natural red food coloring in a different bowl and mix them together. Slowly add the dry ingredients to the butter mixture, mixing them in with the buttermilk mixture every so often. Start with the dry ingredients and end with the buttermilk mixture. Put the baking powder and white vinegar in a small bowl and mix them together. Then, quickly fold the dry ingredients into the creamy cupcake batter. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. First, let the cupcakes cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Cream cheese frosting should be put on the cupcakes after they have cooled. You can now serve and enjoy your natural red velvet cupcakes!
Prep Time: 20 minutes
Cook Time: 20 minutes
Wallace Clarke NJ
