Mini cupcakes with dark red, bright red or red-brown color are the new thing. These are the red velvet cupcakes that are usually prepared with the use of either vanilla or chocolate flavored topped with white icing. Food lovers will surely love this enticing and mouthwatering recipe. Preparation of these mini cupcakes is very easy. Most of the ingredients are already available. You will need the following: buttermilk, flour, cocoa, butter, red food coloring and beetroot. Take note that the amount of your cocoa depends on your recipe. In most cases, butter cream is usually paired with cream cheese frosting.
Red velvet cupcakes vary in the amount of butter and shortening. These mini cupcakes all use red food coloring as well as buttermilk in order to reveal the red coloring in the cocoa. It is because of their distinctive color that these mini cupcakes are called red velvet. Although cocoa is still being used, most people tend to use red food coloring when making these mini cupcakes.
In preparing red velvet cupcakes, you will need the following ingredients: 2 ½ cups sifted cake flour, 1 teaspoon salt, 1 teaspoon baking powder, 2 tablespoon salt, 2 table spoons unsweetened cocoa powder, 2 ounce. red food coloring, ½ cup unsalted butter, softened, 1 ½ cups sugar, 2 eggs (at room temperature), 1 teaspoon vanilla extract, 1 teaspoon baking soda, 1 teaspoon white vinegar, 1 cup buttermilk (at room temperature).
First, you have to pre-heat the oven to 320 degrees. Make sure you line the cupcake tins with cupcake liners. Sift the baking powder, cake flour and salt in a large bowl. In a separate container, add in the food coloring and cocoa powder. Mix it just enough to form a thin paste without any lump. Beat all together the butter and sugar in a separate bowl until you achieve a light and fluffy mixture. Add in the eggs one at a time and add in the vanilla and red cocoa paste. While beating the ingredients, add in the flour mixture then beat in half of the butter. Add in the flour mixture and beat it until well combined.
In a separate bowl, add in the mix vinegar along with the baking soda. After beating, add in the vinegar mixture into the cake batter and combine until you achieve a smooth texture. Now, you are ready to fill in the cupcake cups. Slowly fill in the cupcake tins with cake batter until they are about ¾ full. Place the cupcake tins in the preheated oven. Bake the red velvet cupcakes for roughly 15 to 20 minutes. Make sure you rotate the pans halfway through ensuring well done cupcakes. To check if the cupcakes are already done, you can pat the tops and if the cake springs back up you can now remove the cupcakes from the oven. Remember that if the cupcake sinks down, you have to cook well. Another way to check if the cupcakes are already done is by inserting a toothpick into the center of the cupcake.
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