Pink velvet cupcakes
This is the best red velvet recipe that I have come across and I think it has to do with the addition of sour cream. Sour cream adds body and moisture to the cake and takes it to a whole new level.
Adapted from Divas can cook
1 cup vegetable oil (I used grape seed oil)
2 cups sugar
2 eggs
3 tablespoons cocoa powder
2 tsp vanilla
1-2 tablespoons coloring (I used pink here)
2 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/2 salt
1/2 sour cream
1/2 milk
2 tsps. vinegar
1/2 cup of hot coffee
Preheat the oven to 325 degrees. Mix all the dry ingredients and set aside.
In the bowl of your stand mixer add the oil and sugar, beat on high for 4-5 mins, then add an egg at a time followed by the vanilla, cocoa pwd and coloring. When all is well incorporated, add the dry ingredients slowly till just mixed. Using an ice cream scooper, fill each cupcake cavity 2/3 full.
bake for about 14-15 mins. eat them plain or frost them, you can never go wrong with cream cheese frosting.
If you choose to make a cake, use to 9 inch round pans, bake for about 30-40 mins.
Adapted from Divas can cook
1 cup vegetable oil (I used grape seed oil)
2 cups sugar
2 eggs
3 tablespoons cocoa powder
2 tsp vanilla
1-2 tablespoons coloring (I used pink here)
2 cups AP flour
1 tsp baking soda
1 tsp baking powder
1/2 salt
1/2 sour cream
1/2 milk
2 tsps. vinegar
1/2 cup of hot coffee
Preheat the oven to 325 degrees. Mix all the dry ingredients and set aside.
In the bowl of your stand mixer add the oil and sugar, beat on high for 4-5 mins, then add an egg at a time followed by the vanilla, cocoa pwd and coloring. When all is well incorporated, add the dry ingredients slowly till just mixed. Using an ice cream scooper, fill each cupcake cavity 2/3 full.
bake for about 14-15 mins. eat them plain or frost them, you can never go wrong with cream cheese frosting.
If you choose to make a cake, use to 9 inch round pans, bake for about 30-40 mins.
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