succulent red velvet cupcakes

by Hillary

Makes 24


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

Step 1:

Preheat oven to 350 degrees.

Step 2:

Mix milk and apple cider vinegar to curdle, set aside.

Step 3:

Mix dry ingredients.

Step 4:

Mix wet ingredients and pour into dry ingredients.

Step 5:

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!