Red Velvet Cupcakes

Name: Red Velvet Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/2 cup (125 ml) buttermilk; 1/3 cup (75 ml) canola oil; 2 eggs; 1 tbsp (15 ml) white vinegar; 1 tbsp (15 ml) red liquid food coloring; 1 1/2 cups (225 g) unbleached all-purpose flour; 1 1/4 cups (165 g) icing sugar; 2 tsp cocoa, sifted; 1 tsp baking soda; A pinch of salt; 1 Italian Meringue recipe

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Preparation 15 min
Cooking 25 min

Végétarien
Sans noix

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Ingredients

- 1/2 cup (125 ml) buttermilk
- 1/3 cup (75 ml) canola oil
- 2 eggs
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) red liquid food coloring
- 1 1/2 cups (225 g) unbleached all-purpose flour
- 1 1/4 cups (165 g) icing sugar
- 2 tsp cocoa, sifted
- 1 tsp baking soda
- A pinch of salt
- 1 Italian Meringue recipe

Preparation

- With the rack in the middle position, preheat the oven to 350 °F (180 °C). Line a 12 cavity muffin tray with paper liners.
- In a bowl, combine the buttermilk, oil, eggs, vinegar and food coloring. Set aside.
- In food processor, combine the flour, sugar, cocoa, baking soda and salt. Add the liquid mixture and blend until the batter is smooth.
- Scoop the batter into the molds. Bake for 22 to 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
- Cool completely. Using a pastry bag fitted with a fluted or plain tip, frost the cupcakes with the meringue.

Red Velvet Cupcakes

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Preparation

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