Two-Tone Rose Red Velvet Cupcakes
These delightful Two-Tone Rose Red Velvet Cupcakes combine rich flavor with stunning visual appeal, making them perfect for any celebration.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Red gel food coloring Quantity based on desired color intensity
For Decoration
- Buttercream frosting As much as you need for decorating
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your cupcake pan with vibrant cupcake liners.
- In a large bowl, sift together the flour, cocoa powder, and baking soda.
- In another bowl, mix together the sugar, vegetable oil, buttermilk, eggs, vanilla extract, and white vinegar until well blended.
- Gradually add the sifted dry ingredients to the wet mixture and mix until just combined.
- Divide the batter into two bowls, leaving one plain and adding red gel food coloring to the second bowl.
- Alternate scoops of the plain and red batter into each cupcake liner to create a marbled effect.
Baking
- Bake in the preheated oven for 20-22 minutes, checking for doneness with a toothpick.
- Allow the cupcakes to cool in the pan for 10 minutes, and then transfer them to a wire rack to cool completely.
Frosting
- Once cooled, frost your cupcakes generously with buttercream frosting and decorate as desired.
Enjoy
- Admire your beautiful Two-Tone Rose Red Velvet Cupcakes and share them with friends and family!
Notes
Store cupcakes in an airtight container for up to 3 days at room temperature or in the refrigerator for up to a week. They can also be frozen for a couple of months.