Good afternoon, are you you are looking for a recipe peppermint red velvet cupcakes appetizing How to prepare it not too hard. You just need to be careful, you will definitely get peppermint red velvet cupcakes which is delicious with aroma and taste that can provoke our taste buds

Several things can affect the taste quality of peppermint red velvet cupcakes, start from the type of ingredients, then selection of fresh and good ingredients to how to make and serve. No need dizzy guys if want prepare peppermint red velvet cupcakes delicious as long as you know the trick then this dish is able be a treat that is very special.

Ingredients and seasonings required exist in make

1. Prepare 1 cup flour
2. Use 2 tablespoons cocoa powder
3. Prepare 1/2 teaspoon baking soda
4. Prepare 1/4 teaspoon salt
5. Prepare 1/2 cup vegetable oil
6. Prepare 1/2 cup cold milk
7. Prepare 1 large egg
8. Prepare 3/4 cup sugar
9. Prepare 1 tablespoon white vinegar
10. Prepare 1 tablespoon red food coloring
11. Take 1 teaspoon vanilla extract
12. Prepare 1 teaspoon peppermint extract
13. Prepare Frosting
14. Take 12 tablespoons butter
15. Prepare 2 1/2 cups icing sugar
16. Prepare 1/2 teaspoon vanilla extract
17. Prepare 1/2 teaspoon peppermint extract
18. Prepare 2 tablespoons milk
19. Prepare Red sprinkles for topping

Beat on low for one minute. In a bowl of an electric mixer set on medium speed, lightly beat the eggs. Add the buttermilk, vinegar, oil, food coloring and vanilla, beating until well-combined. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

How to make:process Peppermint red velvet cupcakes:

1. Preheat oven to 350. Line a 12 cup muffin pan with paper or foil liners. Whisk the flour cocoa powder, baking soda and salt in a medium bowl. In a large bowl combine the vegetable oil, milk and the egg. Whisk in the sugar, vinegar, food coloring and both extracts. Whisk the dry ingredients into the wet.
2. Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed. 20 to 25 mins. Transfer to a rack and let cool completely.
3. Meanwhile beat the butter and icing sugar with a mixer on low speed. Beat in both extracts until creamy. Add the milk and mix until fluffy.
4. Spread or pipe the frosting on the cupcakes. Sprinkle with red sprinkles.
5. Done and ready to serve!

Add eggs, one at a time, beating well after each addition. Beat in sour cream, food coloring if desired, and vinegar. Swirl batter gently with a knife. Line a cupcake pan with baking cups. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; set aside.

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