Red velvet mixture 250gr of Self-raising flour 300 grs. of Sugar
1 teaspoon Cocoa powder
1 teaspoon of Salt
1 teaspoon of Baking Soda
2 Large Eggs
250 ml. of Oil
240 ml. of Milk with one teaspoon of lemon juice
Red food coloring
1 teaspoon of Vanilla extract
Preheat the oven to 175º C. Mix the dry ingredients in a bowl, sift them and set aside.
In another bowl, mix the wet ingredients.
Add 1/3 of the dry ingredients over the wet ingredients and mix well. Gradually add the rest of the dry ingredients, folding gently, until well combined, but do not beat; they should just be incorporated.
They are placed in sauce containers. And set aside.
For the vanilla mixture 250 grs. of Flour
300 grs. of Sugar
1 teaspoon of Salt
1 teaspoon of Baking Soda
2 Large Eggs
250 ml. of Oil
240 ml. of Milk
Red food coloring
1 teaspoon of Vanilla extract
Follow the same procedure as the red velvet.
Place the cupcake liners in the tray and start adding a little vanilla mixture first, then in the center add the red mixture; then vanilla in the center of the red mixture and continue with the vanilla mixture until we fill three-quarters of the liners.
Bake for approximately 20 minutes.
If you want, fill them with Nutella and decorate with fondant.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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