Red Velvet Cupcake
INGREDIENTS
Preheat oven to 350 175 degrees C and line 12 muffin tins with paper cupcake liners.
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrap down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
Add the grated coconut to the cake mix.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter in two equal portions and scoop one portion upto half the cupcake cup. add a spoon of Nutella and pecan. Then, evenly scoop among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes
out clean.
Leave the cupcakes on a wire rack to cool..
- 1 1/4 cups (125 grams) sifted flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoons (10 grams) regular unsweetened or Dutch-processed cocoa powder
- 1/4 cup (57 grams) unsalted butter, at room temperature
- 3/4 cups (150 grams) granulated white sugar
- 1 large egg
- 1/2 teaspoon pure vanilla essence
- 1/2 cup (120 ml) buttermilk
- 1 tablespoon liquid red food coloring
- 1/2 teaspoon white distilled vinegar
- 1/2 teaspoon baking soda
- 1/2 cup grated coconut
- Nutella and pecan (for filling)
Preheat oven to 350 175 degrees C and line 12 muffin tins with paper cupcake liners.
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat until incorporated. Scrap down the sides of the bowl. Add the vanilla extract and beat until combined.
In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
Add the grated coconut to the cake mix.
In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
Working quickly, divide the batter in two equal portions and scoop one portion upto half the cupcake cup. add a spoon of Nutella and pecan. Then, evenly scoop among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes
out clean.
Leave the cupcakes on a wire rack to cool..