Nigella Red Velvet Cupcakes

Name: Nigella Red Velvet Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 cupcakes, 24 serving(s)
Ingredients: 2 cups all-purpose flour; 1/4 cup all-purpose flour; 2 tablespoons cocoa powder; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 7 tablespoons unsalted butter, softened; 7/8 cup caster sugar; 1 tablespoon red paste food coloring; 2 teaspoons vanilla extract; 2 eggs; 12 tablespoons buttermilk; 1 teaspoon cider or 1 teaspoon white vinegar

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Recipe by nortocbaking101

This is another recipe from Nigella. Will be posting lots of Nigella recipes converted so I don't have to convert when I use her cookbooks all the time. I like to use with her buttery cream-cheese frosting in a separate recipe I will be posting soon.

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READY IN: 35mins

SERVES: 24

YIELD: 24 cupcakes

UNITS: US

INGREDIENTS

Nutrition

2

cups all-purpose flour
¹⁄₄

cup all-purpose flour
2

tablespoons cocoa powder
2

teaspoons baking powder
¹⁄₂

teaspoon baking soda
7

tablespoons unsalted butter, softened
⁷⁄₈

cup caster sugar
1

tablespoon red paste food coloring
2

teaspoons vanilla extract
2

eggs
12

tablespoons buttermilk
1

teaspoon cider or 1 teaspoon white vinegar

DIRECTIONS

Preheat oven to 340 degrees farenheit. line 2 x12 bun muffin tins with paper cases.
Combine first 4 ingredients in a bowl.
In another bowl, cream the sugar and butter together until light and fluffy. Beat in all of food colouring and vanilla.
Add 2 eggs to wet bowl, beat till combined. Then add dry ingredients slowly to wet mixture.
Last beat in the buttermilk and vinegar until everything is well combined.
Divide butter between 24 cases.
Bake about 20 minutes.
leave to cool on cooling rack.

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