Red Velvet Cupcakes
Red Velvet Cupcakes
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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 or
    • 1 tsp (5 ml) red gel food coloring
  • 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.
  • Description
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