NOT RED VELVET CUPCAKES

Two cupcake recipes in a row? I’m sorry, but I had to. I mean these are little cakes, what’s not to love? So I started this week craving cupcakes, again, and wanting to try something new. So I set out to use auntie Google (auntie always knows best) and the color red kept catching my eye. Red velvet cupcakes are so eye-catching and I had to give it a try. The first try was a bust. I mean, they tasted good, but I put my ratios wrong and they were all out of shape and a bit crumbly. So I set out to try again and voila! Cuppies! Now with my love for chocolate though, I got a bit heavy-handed with the cocoa powder hence the darker color. So I ended up with this red velvet chocolate hybrid that’s decadent, tasty as and indulgent-worthy. Ps: using oil instead of butter makes the cupcakes super moist. (Makes 6) You’ll need; 150g all-purpose flour ¼ cup oil ¼ cup sugar ¼ cup buttermilk 2 tsp cocoa powder 1 tsp red liquid food color 1 tsp vanilla essence 1 egg 2 tsp white vinegar 1 tsp baking soda Pinch of salt

Preheat oven at 175c and line cupcake holder with cupcake liners, set aside In a bowl, sift the dry ingredients to avoid lumps. Sift the flour, baking soda, salt, cocoa powder. In a separate bowl, whisk the oil, sugar, and egg for a few minutes. Add in the buttermilk, vinegar and food color. Once incorporated, add in the dry ingredients using a rubber spatula. Fold in until batter is formed.

Using an ice cream scoop, scoop the batter into the cupcake liners evenly.

Bake for 22 mins. And you’ve got yourself my hybrids! Happy baking

What has been your worst cooking/ baking fails? Tell us in the comments below! You are not alone