I made these delicious red velvet cupcakes for my new stepdaughter Kanisa. Kanisa turned 10 on February 20th. She made a special request for red velvet cupcakes. I was totally flattered when she asked me to bake for her.
I love baking. It comes naturally to me. I enjoy baking for special occasions and events.
My greatest joy comes when a child asks me to bake for and with them. Kanisa is one of my biggest fans.
I want to share the recipe for these cupcakes with you. I hope they come out well for you.
*Vegan conversions provided*
Ingredients
1/2 cup butter (vegan - vegan margarine)*
1 1/2 cups white sugar (vegan - Substitute 2/3 cup of agave)*
2 eggs (vegan - 1/4 cup oil - I like coconut)*
1 cup buttermilk (vegan - dairy free milk)
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon apple cider vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Line 12 cup muffin pans with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan for 10 mins.then transfer to wire rack. When cool frost with frosting of choice.
Frosting
Two choices:
Basic cream cheese or vanilla butter cream.
*See future posting for frosting recipes.
