Baking For Clumsy People – Red Velvet Cupcakes

Baking For Clumsy People - Red Velvet Cupcakes

Dhruti Ghaghada Food ,,,,,,,

This week, I decided to give Martha Stewart a run for her money and made my kitchen look like an isolated bloody crime scene [I’m so productive]. After an hour of prep time and two of my mom’s panic attacks, I made about a dozen of these cupcakes without burning anyone/anything [not to pat myself on the back or anything].

If you too want to make these edible red traffic lights, here is a list of the things you need to buy [be as precise as possible with measurements because you don’t want to end up with red liquid lumps]:

Dry ingredients:

1 1/3 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

Wet ingredients:

1/4 cup butter, softened

1 cup white sugar [Make sure this is baking sugar if you don’t want to go through a fit of rage]

2 large eggs

3/4 cup buttermilk [You can substitute this by stirring 1/4 cup milk into 3/4 cup plain yogurt]

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring [or they won’t be red]


Baking For Clumsy People - Red Velvet Cupcakes

  1. Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
    [Make sure you mix the dry and wet ingredients separately]
  3. Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy.

[Scrape down the butter from the attachment and the bowl.]

Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second.

[Scrape down sides of bowl as you work. Do not panic when the ingredients start to fly out of the bowl while whisking, it’s supposed to happen]

  1. Beat buttermilk and vinegar into the above mixture [milk, butter, eggs], followed by vanilla extract and red food colouring. Mix until colour is even.
  2. Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 of the way.

[Make sure you lick the leftover batter from the bowl because it is delicious]

  1. Bake in the preheated oven until a toothpick inserted into the centre of a cupcake comes out clean, 20 to 25 minutes.

Let it sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting. [You can use cream cheese, Nutella or even whipped cream for frosting]. Slurp.

If you’re decent [or indecent] in the kitchen, give these a go and make someone’s day.