succulent red velvet cupcakes
2 cups milk (soy milk for vegan option)
2 teaspoons apple cider vinegar
2 ½ cups all-purpose flour
2 cups sugar
4 tablespoons cocoa powder (it’s ok to use more)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup safflower oil
2 ounces red food coloring
4 teaspoons vanilla extract
Preheat oven to 350 degrees.
Mix milk and apple cider vinegar to curdle, set aside.
Mix dry ingredients.
Mix wet ingredients and pour into dry ingredients.
Pour batter into cupcake wrappers in muffin tray, about 3/4 of the way. Bake for 15 minutes, check to see if fully risen.
(Helpful tip~ if they have risen, lightly tap your finger on top of the cupcake. If it is a little bouncy, they’re perfect!)
Let cool for 15 minutes.
For this batch I went a little nuts and bought a cake decorating tips and filled the inside of the cupcake instead of spreading it on top. Then placed fresh blackberries as a tasty garnish. Another fun thing you can do with frosting is add jam preserves to give it a fruity kick!
I highly recommend chilling them in the fridge.
Bon a petit!