posted 1 year ago with 38 notes
Buttermilk Red Velvet
adapted from Demolition Desserts
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
2 large eggs, at room temp
1/2 teaspoon vanilla
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
2 Tablespoons Red Food coloring
1. Preheat the oen to 325.  Sift together flour, baking powder and baking soda.  Add the kosher salt after sifting and set aside.  Measure out the buttermilk and red rood coloring.  Add the die to the buttermilk for easier incorporation later.
2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy.  Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions.  Scrape down the bowl in between additions.
3.  Add the dry ingredients alternately with the wet ingredients.  Start by adding one third of the flour mixture.  Mix just to incorporate.  Add half of the buttermilk.  Add another one third of the flour mixture.  Mix to incorporate.  Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans.  Check the cupcakes after 12 minutes.  Makes 12
Source

Buttermilk Red Velvet

adapted from Demolition Desserts

8 Tablespoons unsalted butter, at room temp

1 cup plus 2 Tablespoons granulated sugar

2 large eggs, at room temp

1/2 teaspoon vanilla

2 cups cake flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup buttermilk

2 Tablespoons Red Food coloring

1. Preheat the oen to 325.  Sift together flour, baking powder and baking soda.  Add the kosher salt after sifting and set aside.  Measure out the buttermilk and red rood coloring.  Add the die to the buttermilk for easier incorporation later.

2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy.  Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions.  Scrape down the bowl in between additions.

3.  Add the dry ingredients alternately with the wet ingredients.  Start by adding one third of the flour mixture.  Mix just to incorporate.  Add half of the buttermilk.  Add another one third of the flour mixture.  Mix to incorporate.  Add the last half of buttermilk, followed by the last third of flour.

4. Spoon into paper lined cupcake pans.  Check the cupcakes after 12 minutes.  Makes 12

Source

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