Paula Deen Red Velvet Cupcakes Recipe
Are you craving a sweet, classic treat today? This Paula Deen Red Velvet Cupcakes Recipe is the best choice.
Equipment
- Muffin tin
- Paper liners
- Electric mixer
- Large bowl
- Measuring cups
- Whisk
- Spatula
- Cooling rack
Ingredients
- 4 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1.5 tsp Salt
- 3/4 cup Unsalted Butter
- 1.5 cups Cold Buttermilk
- 1 tbsp Honey
- 2 tbsp Melted Butter
Instructions
- Preheat your oven: Set it to 350 degrees.
- Prep the tin: Place liners in the muffin pan.
- Mix dry ingredients: Whisk flour, cocoa, and salt together.
- Cream the sugar: Beat oil and sugar until very smooth.
- Add the eggs: Mix them in one at a time.
- Color the batter: Stir in the red food coloring now.
- Alternate liquids: Add buttermilk and flour in small steps.
- Final lift: Stir vinegar and baking soda then add quickly.
- Fill the liners: Pour batter into the paper cups.
- Bake the cakes: Cook for about twenty minutes total.
- Cool them down: Let them sit on a wire rack.
- Frost the tops: Swirl cream cheese frosting on each cake.
Notes
➔ Use room temperature eggs for a smoother batter mix.
➔ Do not overmix the batter to keep it fluffy.
➔ Measure the flour correctly using a spoon and level.
➔ Use gel food coloring for a more intense red.
➔ Fill liners only two-thirds full to avoid any spills.
➔ Sift the cocoa powder to remove all tiny lumps.
➔ Let cupcakes cool completely before you start frosting them.