Hello, my dear friends and foodies! If you remember, in my previous blog I shared a Red Velvet Cupcakes recipe and that too with cream cheese frostings. But today's recipe is a little bit different. Today we'll learn how to make a similar recipe but this time, we'll use buttercream frosting instead of cream cheese frosting.
Instructions
Step: 1). Preheat oven to 350° F./176°C/449°K
Step: 2). Mix flour, cocoa powder, baking powder and sugar in a medium-sized bowl and set aside.
Step: 3). Beat butter and sugar for 5 min or until light and fluffy. Beat eggs in one at a time. Mix in milk, sour cream, food coloring and vanilla
and then beat until just blended.
Step: 4). Grease muffin pans/liners and spoon batter into it.
Step: 5). Bake for up to 20 min or until a
toothpick comes out clean.
Step: 6). Let your cupcakes cool completely. Meanwhile, let's make the frosting.
Step: 7). Put all frosting ingredients together in a mixing jar.
Step: 8). Start mixing on your mixer's lowest setting, only raising the speed when the butter and sugar are fully incorporated.
Step: 9). If your frosting is dry add some milk.
Step: 10). Frost your cupcakes with the buttercream frosting. Top with red sprinkles, cherries or pomegranate seeds as desired.
NOTE: You can also use a little bit of beetroot juice as a healthy alternative to red food color.
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