Two-Tone Rose Red Velvet Cupcakes
These Two-Tone Rose Red Velvet Cupcakes are a show-stopping dessert that adds a unique visual twist to a classic recipe, perfect for any celebration.
Ingredients
For the Cupcake Base
- 1 cup all-purpose flour
- 1/2 cup cocoa powder Regular or Dutch-processed cocoa can be used.
- 1 teaspoon salt
For the Wet Ingredients
- 1 cup sugar
- 1 cup vegetable oil
- 1 cup buttermilk Can substitute with homemade buttermilk.
- 2 large eggs Room temperature is best.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- Red food coloring (as needed) Add until desired color is achieved.
For Decorating
- Cream cheese frosting Use your favorite recipe or store-bought.
- Rose decorating tips for piping Use to create decorative swirls.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a bowl, mix together the dry ingredients: flour, cocoa powder, and salt.
- In another bowl, whisk together the sugar, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
Baking
- Gradually combine the dry ingredients with the wet mixture, stirring until smooth.
- Divide the batter into two bowls; mix red food coloring into one half until vibrant.
- Alternate spooning the red and non-colored batter into the cupcake liners.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
Decorating
- Frost completely cooled cupcakes with cream cheese frosting using decorative tips.
Notes
Store in the fridge for 3-4 days or freeze for up to a month. For best flavor, let the batter rest before baking. Add flavors like cinnamon or almond extract for a twist.