Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Special equipment needed:
- Heart-shaped cupcake pan
- Piping bag
- Large star tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease the heart-shaped cupcake pan with cooking spray.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour the batter into the prepared cupcake pan, filling each heart-shaped cavity about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
8. Once the cupcakes have cooled, prepare the frosting by whipping together 1 cup of softened butter, 4 cups of powdered sugar, 1/4 cup of heavy cream, and 1 teaspoon of vanilla extract until light and fluffy.
9. Transfer the frosting to a piping bag fitted with a large star tip.
10. Pipe the frosting onto the cooled cupcakes, starting from the outside and working your way inwards, creating a swirl pattern.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories per serving: 395
Total fat: 20g
Saturated fat: 12g
Cholesterol: 75mg
Sodium: 285mg
Total carbohydrates: 53g
Dietary fiber: 1g
Sugar: 43g
Protein: 3g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of whole milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of red food coloring, you can use beet juice or natural food coloring.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cupcakes with fresh berries or chocolate shavings.
- Use a different frosting flavor, such as cream cheese or chocolate.
Tips and tricks:
- Make sure to measure your ingredients accurately for the best results.
- Don't overmix the batter, as this can result in tough cupcakes.
- Use a toothpick to test if the cupcakes are done. If it comes out clean, they're ready.
- Let the cupcakes cool completely before frosting them to prevent the frosting from melting.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a platter in the shape of a heart for a romantic presentation.
Garnishes:
Top the cupcakes with heart-shaped sprinkles or edible glitter.
Pairings:
Serve the cupcakes with a glass of milk or a cup of coffee.
Suggested side dishes:
These cupcakes are a dessert on their own and don't require any side dishes.
Troubleshooting advice:
- If the cupcakes are dry, you may have overbaked them. Try reducing the baking time by a few minutes next time.
- If the cupcakes are too dense, you may have overmixed the batter. Mix until just combined next time.
- If the cupcakes are too moist, you may have underbaked them. Make sure to test them with a toothpick before removing them from the oven.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cupcakes to prevent the spread of bacteria.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s. The red color was originally achieved by using beets, but nowadays, red food coloring is used instead.
Flavor profiles:
These cupcakes have a rich chocolate flavor with a hint of tanginess from the buttermilk and vinegar.
Serving suggestions:
Serve these cupcakes as a dessert for Valentine's Day or any romantic occasion.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey