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Ingredients and seasonings used in make

1. Prepare 21/2 cups Self Raisn
2. Prepare 1 cup oil
3. Prepare 1 cup sugar
4. Take 1 1/4 cup milk
5. Prepare 1 tbs maimun red essence
6. Use 1/4 teaspoon baking soda
7. Prepare 1 tbs Vinegar
8. Prepare 1 tbs Cocoa

Beat in eggs, one at a time. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with a handheld electric mixer. Line standard muffin tins with paper liners.

Instructions to cook Red Velvet Cupcakes#Author Marathon#:

1. Pre heat oven to 180 degrees.
2. Sieve the flour.mix the sugar & oil.
3. Mix the vinegar & baking soda ensure it fizzles. Place
4. Line the cups in the tin & scoop the batter on to the cups.
5. Add milk while gradually adding the flour. Add the essence & cocoa.
6. Place the baking tray in the oven.
7. Allow to bake & the knife or skewer will be clear as you check on them.
8. Done and ready to serve!

Whisk together cake flour, cocoa, and salt. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top!

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